Yummy Traditional : Homemade Boondi Recipe

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

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 is available at nimko shops; people use it with dahi boondi, masala boondi chaat, chana chaat, and dahi baray. My mother used to buy from the market to make boondi chaat; they were larger 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 the delights a bright yellow color. I didn’t have it available at the time, but it’s best to add it for the best result. Follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

To achieve fluffy and light gram flour batter, it is essential for the consistency to be pourable.

To prepare a lump-free batter, start by making a thick paste with gram flour and a small amount of water, mixing it vigorously until well combined. Once you have a smooth paste, gradually add more water while stirring continuously until the batter reaches the desired smooth consistency.

For crispy boondi, properly heated oil is crucial. You can check if the oil is hot enough for deep frying by dropping in a few drops of batter; if they rise to the surface immediately, the oil is ready.

Use a deep, large pan or wok to ensure that when you drop the boondi using a slotted spoon, they do not stick together.

You can also create variations of boondi by adding ingredients like red chili powder, crushed cumin seeds, or rice flour.

For more Snack recipes:

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 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 a little boondi in the oil to check the temperature; if it quickly comes back on top, this means the oil is ready for frying boondi

Here, before 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 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. 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 and 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
Author: Sana Rasheed
Preparation Time: 15 mins
Cooking time: 7 mins

Total time: 22 mins
Servings: as desired

Recipe Category: Snack

Cuisine: Pakistani
Calories per serving: 85 kcal

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

How to make Homemade Boondi?

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 very 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 the 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 can 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 them onto the kitchen paper
Clean and 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

*Not to be duplicated, rewritten, or published without permission. Thank you!

Homemade Boondi Recipe

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