Homemade Boondi | Gram Boondi || How to Make Homemade Boondi with step-by-step photos....
Boondi is quite an easy and crispy, crunchy snack that is made with just 4 ingredients,boondi is actually a water droplet-sized deep-fried Pakistani snack prepared from gram flour
Typically this boondi are available at nimko shops, people use them with dahi boondi, masala boondi chaat, chana chaat, Dahi Baray . My mother used to buy from the market to make boondi chaat they were larger-sized than this boondi and I personally prefer to make these boondi at home. you can store them in an airtight jar or ziplock bag for a month easily
An
additional ingredient can be added rice flour which makes it extra crispy and
gives delights a bright yellow color. I hadn’t available by the time because I
didn’t add, as well as for the best result follow my detailed step-by-step
photo instructions and tips above the recipe card
Recipe notes:
- Gram batter should be fluffy and light and the most important thing is that batter consistency should be pourable
- To prepare lump-free batter first make a thick paste of gram flour by adding a small amount of water and stirring rigorously like beating then add water as required while stirring constantly until a smooth batter is ready
- The properly heated oil is a must for making crisp boondi. check whether the oil is hot enough for deep frying or not by dropping a couple of drops of batter in it if it comes to the top surface immediately, then the oil is ready
- Use a deep and large-size pan or wok so that when you drop the boondi using a slotted spoon don’t stick both each other
- You can also variations in boondis like adding red chili powder, crushed cumin seeds, and rice flour
For more Snack recipes:
Prepare the batter by mixing gram flour with water in a medium-sized bowl. gradually adding water as required until medium-thick
Make sure there are no lumps in the batter and
it is not very thin or thick
Next, start whisking the batter using an electric beater until the batter turns light and fluffy, It will take almost 10-15 minutes
When you see making a long thread in the batter
It means the batter is ready
Next, add oil, salt, and baking soda
Cover it with a lid and let it set at
room temperature for 10 minutes
Heat oil in a pan for deep frying
Drop the little boondi in the oil to check the
temperature if it quickly gets back on top this means the oil is ready for frying
boondi
Here before the frying boondi check the
consistency of the batter it should be like a pancake or dosa batter
And pour 2-3 tbsp batter on it, Tap its edges so that droplets of batter fall into the oil
Stir them using a spatula and fry over medium
flame until they become crisp and attain a bright yellow color.
Take them out using another slotted spoon
Drain excess oil and transfer it onto the kitchen
paper
Clean wipe the perforated spoon and repeat the
process for the remaining batter
Let them cool down completely
And store in a ziplock bag or airtight jar for use later in many recipes
Sprinkle some chaat masala on it and enjoy
it as a standalone snack
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Homemade boondi is quite an easy and crispy, crunchy snack that is made with just 4 ingredients,boondi is actually a water droplet-sized deep-fried Pakistani snack prepared from gram flour.
Ingredients:
- 190g, gram flour
- 120ml, water
- 3-4 pinches, of baking soda
- 2 tbsp, cooking oil
- ½ tsp, salt
- Prepare the batter by mixing gram flour with water in a medium-sized bowl.
- Gradually add water as required until medium-thick
- Make sure there are no lumps in the batter and it is not very thin or thick
- Next, start whisking the batter using an electric beater until the batter turns light and fluffy
- It will take almost 10-15 minutes
- When you see making a long thread in the batter
- It means the batter is ready
- Next, add oil, salt,, and baking soda
- Stir to combine very well
- Cover it with a lid and let it sit at room temperature for 10 minutes
- Heat oil in a pan for deep frying
- Drop the little boondi in the oil to check the temperature if it quickly gets back on top this means the oil is ready for frying boondi
- Here before the frying boondi check the consistency of the batter it should be like a pancake or dosa batter
- Once the oil gets hot
- Hold a perforated spoon ( a big round spoon with multiple small holes in it)
- A little above the pan and pour 2-3 tbsp batter on it
- Tap it edges so that droplets of batter fall into the oil
- Repeat the process and make as many droplets as possible in the pan until all of them are able to remain submerged in oil and can be stirred easily
- Stir them using a spatula and fry over medium flame until they become crisp and attain the bright yellow color
- Don’t over-fry them. browning is a sign of over frying
- Take them out using another slotted spoon
- Drain excess oil and transfer it onto the kitchen paper
- Clean wipe the perforated spoon and repeat the process for the remaining batter
- Let them cool down completely and store them in a ziplock bag or airtight jar for use later in many recipes
- Sprinkle some chaat masala on it and enjoy it as a standalone snack
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