Namkeen Boondi

Name: Namkeen Boondi
Total time: 1500 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup besan / gram flour; 1 Tbsp rice flour; 1/4 tsp turmeric powder; 1/2 tsp kashmir red chilli powder; pinch Hing; 1/4 tsp baking soda; As per taste Salt; as required water to make thick pouring batter; As Required oil for deep frying

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek6
#Boondi

Boondi is an Indian Crispy Snack made from a water droplet sized deep fried prepared from gram flour and few spices.

#mysteryboxchallenge
#boxweek6
#Boondi

Boondi is an Indian Crispy Snack made from a water droplet sized deep fried prepared from gram flour and few spices.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mysteryboxchallenge
#boxweek6
#Boondi

Boondi is an Indian Crispy Snack made from a water droplet sized deep fried prepared from gram flour and few spices.

#mysteryboxchallenge
#boxweek6
#Boondi

Boondi is an Indian Crispy Snack made from a water droplet sized deep fried prepared from gram flour and few spices.

Saved

Ingredients

20-25 mins

4-5 servings

1 cupbesan / gram flour
1 Tbsprice flour
1/4 tspturmeric powder
1/2 tspkashmir red chilli powder
pinchHing
1/4 tspbaking soda
As per tasteSalt
as requiredwater to make thick pouring batter
As Requiredoil for deep frying

Saved

Steps

20-25 mins

1

In a large bowl, combine gram flour, rice flour, turmeric powder, red chilli powder, asafoetida, baking soda and salt.
2

Mix well. Then add water as required to make a thick batter like dosa batter. (I added first 1/2 cup water then 1 to 2 Tbsp of water.) The batter should be medium thick pouring consistency without any lumps. Set aside for at least 15 minutes.
3

Heat oil over medium heat for deep fry in a Kadai. When the oil is hot enough, then pour batter through small holes of perforated spoon. Pour 2 or 3 Tbsp at a time. Batter drops will fall into the oil through holes of perforated spoon.
4

Deep fry until golden and crispy. Do not fry until brown. Using another perforated spoon, remove the Boondi from the oil.
5

Drain excess oil by tapping perforated spoon and spread on absorbent paper.
Wash and clean the perforated spoon each time you pour the batter in the oil.
Or boondi won't be round.
6

Sprinkle chaat masala on it while serving the Boondi.
7

You can also store the remaining boondi in a glass jar and use it later.