Boondi
Crispy, golden pearls of fried chickpea flour, lightly spiced. A classic Indian snack that's perfect on its own or as a crunchy topping for chaat and raita. So simple to make at home!
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare the batter
- a.In a mixing bowl, whisk together the besan, rice flour, turmeric powder, red chili powder, salt, and baking soda. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be flowing, similar to dosa batter - not too thick or too thin. Let the batter rest for 10-15 minutes.
- 2
Heat the oil
- a.Pour the oil into a kadai or deep pan and heat it over medium-high flame. To check if the oil is ready, drop a tiny bit of batter into it. It should sizzle and rise to the surface immediately without changing color too quickly.
- 3
Fry the boondi in batches
- a.Hold a perforated ladle (boondi jhara) or a regular slotted spoon about 4-5 inches above the hot oil. Pour a ladleful of batter onto the spoon. Tap the spoon gently, allowing the batter to fall through the holes into the oil as small droplets. Do not overcrowd the pan. Fry for 2-3 minutes, stirring occasionally, until the boondi are light golden and crisp. The sizzling sound will reduce once they are cooked. Remove the boondi with a slotted spoon and drain them on a plate lined with paper towels. Repeat the process with the remaining batter, wiping the perforated ladle clean between batches.
- 4
Season and cool
- a.While the boondi is still warm, transfer it to a large bowl. Sprinkle the chaat masala over it and toss gently to coat evenly. Spread the boondi on a large tray and let it cool completely to room temperature. This is crucial for them to stay crisp.
- 5
Store the boondi
- a.Once completely cooled, store the boondi in an airtight container. It will stay fresh and crispy for up to 2 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is the most critical part. If it's too thick, the boondi will have tails. If it's too thin, they will become flat.
- 2Ensure the oil is at the right temperature. If it's not hot enough, the boondi will absorb too much oil and become soggy.
- 3Wipe the perforated ladle clean after each batch to ensure round boondi every time.
- 4Fry in small batches to maintain the oil temperature and prevent the boondi from clumping together.
- 5Let the boondi cool down completely before storing, otherwise, condensation will make them lose their crispness.
Adapt it for your goals.
Quick
To make a quick mixture, fry 1/4 cup of peanuts, 1/4 cup of cashews, and a handful of curry leaves in the same oil until crisp. Mix them with the finished boondi.
kid friendlyKid friendly
Omit the red chili powder and chaat masala for a plain, non-spicy version that kids will love.
healthyHealthy
For a healthier, non-fried version, try baking. Spread the batter thinly on a baking sheet and bake until crisp, then crumble it. Note that the texture and shape will be very different.
otherOther
For Boondi Raita: Make plain boondi (without spices). Before adding to yogurt, soak the required amount in warm water for 5-10 minutes and gently squeeze out the excess water.
otherOther
For Meethi (Sweet) Boondi: Prepare plain boondi. Make a sugar syrup with 1 cup of sugar and 1/2 cup of water. Soak the fried boondi in the warm syrup for an hour.