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1/2 cup besan (Bengal gram flour)
2 teaspoons chili powder
salt to taste
1/4 cup water, or as needed
oil for deep frying
3 cups plain yogurt
1/2 teaspoon cumin powder
1 sprig curry leaves
1/2 teaspoon mustard seed
Mix besan, chili powder, and salt together in a bowl. Add water and stir until a drippy batter forms.
Heat oil in a skillet over medium-high heat. Place drops of batter into the hot oil using a slotted spoon; fry until golden brown, 2 to 3 minutes. Drain fried boondi on a paper towel-lined plate.
Combine boondi with yogurt in a bowl. Mix in cumin powder and season with salt. Mix in curry leaves and mustard seed.
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