Bondi raita


Most likely the messiest raita I have made thus far.

Firstly to make the bondi you need something that you push the batter through to make the balls. I used to use my icing sugar shaker lid. Emphasis on the word used. I used it last year Diwali and well as the story of my life goes, I packed it away after washing and now I can’t remember where I packed it.

I left looking for the shaker lid as the oil was getting hot and I lost my patience with myself and just opted for the smallest strainer I had with small holes and prayed that the batter would come out circular, some did some can out oblong and others came out in all sorts of shapes and sizes, but no train smash, it is going to get smashed in your tummy anyway, all I am doing is just speeding up the process.

As I told you, I was frazzled after I couldn’t find the shaker lid so when it came time to put the strainer down, I had forgotten to bring a plate so the excess could drip onto and it dripped all over the stove top and to cut a long story short, the spilled batter cooked happily away on the stove top and when time came to clean the fried in batter that was another battle all on its own.

One this is for certain, I am not… I repeat I am not making laddoo this year for Diwali… nope not going to happen, unless of course someone offers to clean the stove afterwards??? Any takers???

All in all this was a very different raita, very nice and soothing and only a hint of sweetness.

My parents enjoyed it they said it reminded them of ladoo and started hinting as hard as rocks…. Not happening… sorry

Please excuse the picture as I stated earlier on this was a messy dish


  • ½ x tsp cumin powder.
  • ½ x cup plain yoghurt.
  • Pinch of sugar.
  • Salt
  • ½ x cup channa flour.
  • 1 x Tbsp semolina.


  • To make the bondi batter, mix the channa flour, semolina and a pinch of salt together.
  • Add enough water to make a smooth batter.
  • Push the batter through a slotted spoon into hot oil.
  • Deep fry till golden brown, and drain on paper towels.
  • In another bowl, whisk together the yoghurt, cumin powder, sugar and a pinch of salt.
  • Fold in the bondi

Tell me what you think of this recipe