- Roast papads and break into medium sized pieces. Whisk everything the yogurt, besan and 1 cup of water. Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes. Strain and keep aside.
- Heat up oil. Mix in cumin seeds. When they begin to crackle, mix in asafoetida and broken red chillies. Fry for a minute or so.
- Mix in red chilli powder and beaten yogurt. Mix in rest of the masalas and stir continuously. As it begins to boil, mix in the papad and boondi. Boil for a couple of minutes and decorate with cut coriander leaves. Serve hot.