Delicious Boondi savory snack made with chickpea flour, salt and water make it spicy with touch of chili powder
What is Boondi ?
It is a fried Indian snack made with chickpea flour. It is easy to make but you need a special ladle to make them.
Originated in the State of Rajasthan, India.
How to Make Boondi ?
First make a loose batter with chickpea flour, salt, , oil and baking soda.
- Make sure to make perfect runny batter . Not too much loose or tight. If it tight it may not fall into oil through the ladle. Once oil is hot, pour batter into the ladle.
- Always Hold the back of ladle at 10 cm/ 4 inch distance from the kadai. So that it can fall freely.
- If you don't use clean ladle after each batch, boondi won't be round.
- Depending upon sweet and savory dishes you need to cook it. For sweet dishes it needs cook only 75-80% otherwise sugar syrup will not enter into the pearl.
- For savory dishes you need to cook until crispy.
- 1 cup Besan /Chickpea flour
- ¼ teaspoon Salt to taste
- ⅛ teaspoon Baking Soda:
- 1 tablespoon Canola oil to mixing with batter
- ¾ cup Water
- 2 cup peanut oil You can use canola oil, or any other frying oil
- 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.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.