Yummy Traditional : Snack and Fried

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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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Vada Pav Recipe

Vada Pav || Vada Pav Recipe || How to Make Vada Pav with step-by-step photos

Vada Pav is a popular Mumbai, Maharashtra street food. Vada Pav is spicy potato filling sandwiched between buns and layers of spicy garlic and green chutney! Vada Pav is one of Mumbai's most famous foods.

Vada deep-fried potato patties and pav burger buns are vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.

It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger. I have shared vada pav chutney in my previous post; now I am giving a link to the chutney below the ingredients list. So let's come to know how to make Vada Pav.

If you have tried this Vada Pav Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first we boil medium boil potatoes with the skin on for around 15 minutes, let them cool down for a while, then remove the skin and mash them with a hand masher or by using a hand.

Note: don’t overcook the potatoes; otherwise, you won’t be able to make potato balls in acute vada shape.

In the mashed potatoes, squeeze fresh lemon juice, add garam masala, and crushed black peppercorn.

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Add salt and turmeric powder and mix them very well until everything is incorporated.

Keep kneading until the potato mixture forms into a dough.

Heat the oil in the pan on a low-medium flame, then add mustard seeds and cumin seeds, and let them crackle.

Then add chopped ginger-garlic, and fry them with cumin and mustard seeds for 30 seconds; now add green chilies along with fresh curry leaves.

Fry them together on low heat to prevent a burnt bhagar, then put a mashed potato in the bhagar

Cook potato mixture for 5 minutes on low-medium flame, then add fresh coriander leaves to the potato mixture.

Stir to mix well for another 2-3 minutes on low-medium flame, then turn off the flame and let it cool down completely. Set aside.

Remove as many curry leaves as much as possible from the potato filling to prevent disturbances at the time of eating. Make equal small balls of the potato mixture.

Give it shape into a round. I made 9 potato balls from 200g mashed potato mixture; keep aside.

Note: The same potato mixture can be used to make stuffed aloo paratha and aloo samosa.

Take another mixing medium bowl, then add gram flour, start to add powdered spices.

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Mix the gram flour well with dry spices, and start adding water little by little. Make it into a smooth paste; the consistency should not be thick nor runny.

Note: Be very careful when adding salt in gram batter because we have already added salt to the potato mixture as well, and chutneys also are salty

Heat the oil in a wok or frying pan on a medium-high flame, and to check the oil temperature, drop a tiny gram dumpling into the oil. Once it starts floating, reduce the heat to medium; the oil is ready for frying dumplings.

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Pick up 1 ball with the help of a spoon and then dip the potato balls into gram batter; fry the balls from all sides on a medium-high flame till they turn golden brown.