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Crispy, golden pearls of chickpea flour seasoned with spices. This classic South Indian savory snack is incredibly addictive and perfect for tea time or as a crunchy topping for chaats and raitas.
For 8 servings
Prepare the Batter
Heat the Oil
Fry the Boondi
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Crispy, golden pearls of chickpea flour seasoned with spices. This classic South Indian savory snack is incredibly addictive and perfect for tea time or as a crunchy topping for chaats and raitas.
This south_indian recipe takes 40 minutes to prepare and yields 8 servings. At 212.79 calories per serving with 7.43g of protein, it's a moderately challenging recipe perfect for snack.
Fry the Add-ins
Combine and Store
Include other ingredients like fried garlic cloves, roasted chana dal (dalia), or thin slices of dried coconut (copra) for added texture and flavor.
After frying, toss the boondi with 1/2 teaspoon of chaat masala or amchur (dry mango powder) for a tangy twist.
For a spicier version, increase the red chili powder or add 1/4 teaspoon of black pepper powder to the batter.
Besan (gram flour) is a good source of plant-based protein, which is essential for muscle repair and overall body function. The addition of peanuts and cashews further boosts the protein content.
Made from chickpeas, besan contains dietary fiber that aids in digestion and helps promote a feeling of fullness, which can help with managing appetite.
The inclusion of peanuts and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
This is usually due to the batter being too thick. A thick batter doesn't drop easily through the ladle's holes, causing tails. Try adding a teaspoon or two of water to thin it out slightly. Tapping the ladle can also cause tails.
The most common reason is that the oil was not hot enough. When the oil temperature is too low, the boondi absorbs oil instead of frying quickly, resulting in a soft, greasy texture. Ensure the oil is at a steady medium-high heat.
Let the boondi cool down completely to room temperature before storing. Any warmth will create moisture. Store it in a clean, dry, airtight container at room temperature. It will stay fresh and crispy for 2-3 weeks.
Yes, you can. A regular slotted spoon with small round holes or the large holes of a box grater can be used as alternatives. The shape and size of the boondi might not be as uniform, but they will still be delicious.
Khara Boondi is a deep-fried snack, which makes it high in calories and fat. While it contains some protein from besan and healthy fats from nuts, it should be enjoyed in moderation as part of a balanced diet.
A single serving of approximately 1/2 cup (50g) contains around 235 calories, primarily from carbohydrates and fats from the deep-frying process and the added nuts.