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.
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/ peanut oil for fry
How I made
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.
Will you make it again: Yes I will
This is Swathi ( Ambujom Saraswathy) 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.