Master The Art Of Making Perfect Boondi At Home With This Simple Recipe
Boondi is a delicious, crispy snack made from gram flour batter, deep-fried into small round balls. It can be used to make sweet boondi ladoos or spicy masala boondi. The key to perfect boondi is the right batter consistency and proper frying technique. Serve it as a snack, in raita, or as a festive treat!
Boondi is a popular Indian snack made from gram flour batter, deep-fried into small, crispy balls. The batter is poured through a perforated ladle to create evenly shaped boondi. Once fried, it can be coated in sugar syrup for sweet boondi or spiced with masalas for a savory version. Proper batter consistency ensures round, crispy boondi. You can enjoy it in chaats, raita, or as a tea-time snack. Store in an airtight container for lasting freshness.
Ingredients:
For Boondi Batter:
1 cup gram flour (besan)
cup water (adjust as needed)
teaspoon turmeric (for color, optional)
teaspoon salt
teaspoon baking soda (optional, for crispiness)
Oil for deep frying
For Sweet Boondi (Optional):
cup sugar
cup water
teaspoon cardamom powder
Few saffron strands (optional)
Chopped nuts (cashews, almonds, pistachios)
For Masala Boondi (Optional):
teaspoon red chili powder
teaspoon chaat masala
teaspoon black salt
Few curry leaves (fried, optional)
Step-by-Step Process:
Step 1: Prepare the Batter
Take 1 cup of gram flour (besan) in a bowl and add salt, turmeric, and baking soda.
Gradually add cup water, whisking continuously to form a smooth, lump-free batter.
The batter should be flowy but not too thin (similar to dosa batter). Adjust water as needed.
Let the batter rest for 10 minutes to ensure a smooth texture.
Step 2: Heat the Oil & Test the Consistency
Heat oil in a deep pan on medium flame.
Hold a perforated ladle (boondi jhara) over the pan and pour a small amount of batter.
The batter should fall in small round droplets into the oil.
If the boondi forms tails or flat shapes, adjust batter consistency (too thick add water, too thin add more besan).
Step 3: Fry the Boondi
Once oil is hot, pour a ladleful of batter over the perforated spoon.
Tap or gently move the ladle so that small droplets fall into the oil.
Fry for 30-40 seconds, stirring gently to cook evenly.
Remove when they turn light golden and crisp. Drain on a paper towel.
Important Tips:
Fry in small batches to avoid overcrowding.
Keep flame on medium heat for crispiness.
Stir lightly to maintain round shape.
Step 4: Prepare Sweet or Spicy Boondi
For Sweet Boondi:
Heat cup sugar with cup water until a one-string consistency syrup forms.
Add cardamom powder, saffron, and nuts.
Mix the fried boondi into the syrup and coat well.
Let it sit for 15-20 minutes, so it absorbs the syrup.
For Masala Boondi:
Sprinkle red chili powder, chaat masala, and black salt over the fried boondi.
Toss well and add fried curry leaves for extra flavor.
Step 5: Serve & Store
Enjoy sweet boondi as a dessert or use it for making boondi ladoo.
Masala boondi is perfect as a tea-time snack or in chaats.
Store in an airtight container for up to 10 days.
Final Tips:
For Extra Crispiness: Add a teaspoon of rice flour or semolina to the batter.
For Round Boondi: Use the right consistency batter and hold the ladle at the right height.
For Healthier Boondi: You can air-fry or bake instead of deep-frying.