Homemade Boondi Recipe - Yummy Traditional

Homemade Boondi Recipe

                                                          
homemade-boondi-recipe-with-step-by-step-photos

Homemade Boondi | Gram Boondi || with step by step photos with step by step photos....

Boondi is quite an easy and crispy, crunchy snack that is made with  just 4 ingredients,boondi is actual a water droplet sized deep-fried Pakistani snack prepared from gram flour 

Typically these boondi are available at nimko shops, people use it with dahi boondimasala boondi chaat, chana chaat, Dahi baray .My mother used to buy from the market to make boondi chaat they were large sized-than these 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  

                                         
homemade-boondi-recipe


In additional ingredient can be added rice flour which makes it extra crispy and gives delighting 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:

  1. Gram batter should be fluffy and light and the most important thing is that batter consistency should be pourable
  2. 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
  3. 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 top surface immediately, then the oil is ready   
  4. 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  
  5. You can also variations in boondis like adding red chili powder, crushed cumin seeds, and rice flour

For more snack recipes:

Namak pare

Khajoor

Homemade papdi

Plain kachoori

Chatpata aloo                       


                                                              
homemade-boondi


Prepare the batter by mixing gram flour with water in a medium-size bowl. gradually adding water as required until medium-thick

                            

prepare-the-gram-batter

Make sure there are no lumps in the batter and it is not very thin or thick

                           

make-smooth-batter

Next, start whisking the batter using an electric beater until the batter turns light and fluffy, It will take almost 10-15 minutes

                         

whisk-the-batter-with-electric-beater

When you see making a long thread in the batter

                           

batter-is-ready



It's mean the batter is ready

                       

batter-is-ready

Next, add oil, salt, and baking soda


                            

add-oil-salt-and-baking-soda
Stir to combine very well
               
mix-the-batter-with-spices

Cover it with a lid and let it sets at room temperature for 10 minutes

                     
let-the-batter-resting-for-10-minutes


Heat oil in a pan for deep frying

                        

heat-the-oil-for-frying

Drop the little boondi in the oil to check the temperature if it quickly gets back on top this means oil is ready for frying boondi

                

check-the-tempreture-of-oil

Here before the frying boondi check the consistency of the batter it should be like a pancake or dosa batter

                      

check-batter-consistency

Once the oil gets hot, Hold a perforated spoon ( a big round spoon with multiple small holes in it).A little above the pan 

                        

hold-the-spoon

And pour 2-3 tbsp batter on it, Tap its edges so that droplets of batter fall in the oil

                             

pour-the-batter



Stir them using a spatula and fry over medium flame until they become crisp and attains the bright yellow color. Don’t over fry them. browning is a sign of over frying 

                              

stir-them-using-spoon



Take them out using another slotted spoon

                             

take-them-out-from-oil

Drain excess oil and transfer onto the kitchen paper

                             

place-on-tissue-paper

Clean wipe the perforated spoon and repeat the process for remaining batter  

                            

repeat-the-process

Let them cool down completely

                     

let-them-cool-don-completly

And store in ziplock bag or airtight jar for use later in many recipes

                          

store-in-ziplock-bag

Sprinkle some chaat masala on it  and enjoy it as a standalone snack 

                       
boondi-is-ready

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boondi



                                                           

 

Homemade boondi is quite an easy and crispy, crunchy snack which is made with  just 4 ingredients,boondi is actual a water droplet-sized deep-fried Pakistani snack prepared from gram flour.


Ingredients:

  1. 190g, gram flour
  2. 120ml, water
  3. 3-4 pinches, baking soda
  4. 2 tbsp, cooking oil
  5. ½ tsp, salt 
How to make homemade boondi?

  1. Prepare the batter by mixing gram flour with water in a medium-size bowl.
  2. Gradually adding water as required until medium thick
  3. Make sure there are no lumps in the batter and it is not very thin or thick
  4. Next, start whisking the batter using an electric beater until the batter turns light and fluffy
  5. It will take almost 10-15 minutes
  6. When you see making a long thread in the batter
  7. It's mean the batter is ready
  8. Next, add oil, salt,, and baking soda
  9. Stir to combine very well
  10. Cover it with a lid and let it set at room temperature for 10 minutes
  11. Heat oil in a pan for deep frying
  12. Drop the little boondi in the oil to check the temperature if it quickly gets back on top this means oil is ready for frying boondi
  13. Here before the frying boondi check the consistency of the batter it should be like a pancake or dosa batter
  14. Once the oil gets hot
  15. Hold perforated spoon ( a big round spoon with multiple small holes in it)
  16. A little above the pan and pour 2-3 tbsp batter on it
  17. Tap it edges so that droplets of batter fall in the oil
  18. 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
  19. Stir them using a spatula and fry over medium flame until they become crisp and attains the bright yellow color
  20. Don’t over fry them. browning is a sign of over frying 
  21. Take them out using another slotted spoon
  22. Drain excess oil and transfer onto the kitchen paper
  23. Clean wipe the perforated spoon and repeat the process for remaining batter  
  24. Let them cool down completely and store in ziplock bag or airtight jar for use later in many recipes
  25. Sprinkle some chaat masala on it  and enjoy it as a standalone snack

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