Boondi: Savory Snack

previous post: Omapodi/Sev: Savory Diwali Treat | next post: South Indian Mixture and Mysore Pak : Diwali Treats from My Kitchen

Boondi is another fried Indian snack made with chickpea flour. It is easy to make but you need a special ladle to make them. This time during my visit to India, I bought the ladle. I wanted to try out the ladle, so I decided to make some mixture for this Deepavali/Diwali. 

Boondi can be used in both sweet and savory dishes. If you add some chili powder and salt it becomes savory or dip them in a sweet syrup and it become boondi ladoo. I love both version of boondi. If you add some Boondi to plain yougurt it will become boondi raita. This time when I went of India, my sister-in-law used boondi in pani puri and told me that it is major component in Mumbai style of making pani puri. 
Only a few ingredients are required to make boondi and these are chick pea flour, salt and oil. After making them you can decide you want to make sweeter side or savory route. If savory is in your mind fry them little longer to make crisper and add salt. On the other hand for sweet version remove salt from the ingredients and also remove them from oil while they are still soft. Here is the recipe.

One year ago:  Yard long beans and  Carrot stir fry

Print recipe from here

What you need

 Besan /Chickpea flour:  1 cup
Salt: ¼ teaspoon or to taste
Baking Soda:  a pinch

Canola oil: 1 tablespoon  to mixing with batter
Water : ¾ cup
Canola oil: use the same oil used to fry the omapodi

 How I made

In a bowl, mix besan, salt and cooking soda. Slowly add water and mix to get a lump less batter. The consistency of the batter should be very thin. When you pour a ladle full of batter, it should fall down freely.

Heat oil in a thick bottomed pan and when it become hot, add a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan, but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi. It took about 6 minutes. Remove them with a slotted spoon and drain excess oil in a kitchen towel. 

Repeat the process until you finish the entire batter.

Enjoy  adding to Raita or mixture as you wish.
Preparation time: 30 minutes
Yield: 2 cups
Verdict:  Crispy, Yummy

Will you make it again: Yes I will


Related Posts Plugin for WordPress, Blogger...

If you like this post,


  1. says

    I really love chickpea flour. This is something I can try and looks delicious! I would want to make both sweet and savory!