BOONDI

      

    Boondi is a light snack prepared with Chickpea(Bengal Gram Dhal) Flour & seasonings. If you can perfect the consistency of the batter, then making Boondi is a simple task. Snack it up as such or with a sprinkle of Chaat Masala. Crispy Boondis taste great with a cup of Tea/Coffee. Boondis can also be used to make Boondi Raitha or is one item added into Pani Puri, Bhel Puri, Dahi Papdi etc.,

    Though making Boondis require a bit of practice if you can get the right consistency with the batter, then the job gets much easier & Boondis turn out to be crisp and round. Traditionally a slotted ladle called Boondi Jhara is used for pouring out the batter through which these tiny roundels fall. These Boondhi Jharas have wide slots at the top & it narrows at the bottom, which facilitates a perfect flow of the batter yielding perfectly rounded Boondis. But you can get the job done with a simple slotted spoon too. But the shapes may not be as round and perfect as it comes out when you use a Boondi Jhara. I do not have a Boondi Jhara & I usually make these Boondis with a slotted spoon.

    I make Namkeens like Sev, Aloo Bhujia, Boondi, PapChaat itemsdi, Namak Pare etc., while making Chaat items like Pani Puri & Bhel Puri at home. I make these Namkeens to mix along with the Chaat Items and a few batches for extra snacking. Boondi is a simple savoury snack prepared with just Chickpea(Bengal Gram Dhal) Flour. A quick fix and a light snack. Season it up with Chaat Masala for an extra note of flavour.

    Another snack of the same genre is Kara Boondi which is Boondis South Indian counterpart which is slightly spicy. Kara Boondi is a combination of Chickpea Flour & Rice Flour with spices & seasonings, fried Curry Leaves and Cashews for an extra richness of flavour and taste. Kara Boondhi is also one snack added to South Indian Mixture Recipe along with various other tiny little savouries.  

Points to remember before making Boondi Namkeen:

• The consistency of the batter plays a significant role in the shape & texture of Boondi.
• Make sure the flour has no lumps.
• Blend the Gram Flour, Turmeric, Salt & Soda-bi-carbonate along with 1/2 a Cup of water.
• Then pour in the remaining 1/4 Cup of water and blend it without any lumps.
• Blending it yields you with a perfect batter, with no lumps.
• 1 Cup of Gram Flour needs 3/4 of Water for the right consistency.
• This measurement is perfect and yields out perfectly shaped Boondis.
• Soda-bi-carbonate also helps to yield perfect round shaped Boondis. But adding it is purely optional.
• Boondi Jhara makes the task easier when it comes to the shape of a Boondi.
• I use a simple slotted spoon for the purpose.  
• If the consistency of the batter is perfect, then slotted ladles also do justice in getting perfectly shaped Boondis.
• Fry boondis on a medium flame until Boondis are well cooked and turn crisp.
• Make sure that Boondis do not turn brown. It should be yellowish.

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 Cuisine - North Indian

 Recipe Type - Snacks, Namkeen

 Spice Level - Low

 Difficulty - Medium

 Yields - Approx 2-3Cups

 Author - SM

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

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HOW TO MAKE BOONDI - NAMKEEN BOONDI

INGREDIENTS:

Bengal Gram Dhal Flour (Besan) - 1 Cup

Turmeric Powder - a Pinch 

Salt - To Taste 

Soda-bi-carbonate - 1/2 a pinch(Optional) 

Water - 3/4 Cup

Oil - To Deep Fry. 

METHOD:

• Make sure the flour has no lumps.
• Blend the Gram Flour, Turmeric, Salt & Soda-bi-carbonate along with 1/2 a Cup of Water. 
• Then pour in the remaining 1/4 Cup of water and blend it without any lumps.
• Blending it yields you with a perfect batter, with no lumps. 
• Heat oil in a pan, reduce to a medium flame while frying the boondis.
• You will need TWO slotted ladles for the purpose.
• One slotted ladle is to pour the batter through for making Boondi and the other one for draining it.
• Hold one slotted spoon just above the hot oil, pour a ladle full of batter over the slotted spoon and spread it.
• Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
• The flour & the water consistency I have given is perfect enough to get perfectly shaped Boondis.

•  *1 Cup of Gram Flour needs 3/4 of Water
  

• Fry the boondis on a low flame, turning them continuously.
• This would ensure even cooking.
• When the sizzling sound stops, drain the Boondis with the other slotted spoon.
• Spread them over Paper towels.
• Repeat the process for the remaining batter.
• Sprinkle some Chaat Masala for an extra note of flavour.
• Boondi serves best as a Tea Time Snack.
• Can also be added into Chaat Items like Pani Puri, Bhel Puri, Dahi Puri etc.,
• Boondi can be used to make Boondi Raitha.

NOTES:

• Adding Soda-bi-carbonate is optional. It will add crispiness & also helps to yield perfectly shaped Boondis.
• Deep fry the boondis on a very low flame. Otherwise, the boondis may turn brown.
• Drop the batter into hot oil through the slotted spoon and fry the boondis until the sizzling stops.
• Make sure that Boondis do not turn brown. It should be yellowish.