Boondi is an Indian snack made from chickpea flour batter. It is a fried snack that can be prepared in two different flavors sweet and salty (Khara). There are few popular recipes with boondi like boondi laddoo, boondi raita, boondi kheer, Boondi kadhi, Namkeen Boondi etc.
For preparing Namkeen or Khara boondi, the chickpea flour batter is mixed with spices and salt before frying then batter is passed through a filter spoon which helps to shape the boondi round like a pearl. The spiced batter is directly poured into the hot oil for deep frying which is later mixed with fried curry leaves.
These crispy golden pearls can be served with tea or can be used in making raita, Jaljeera, or chaat. It tastes awesome and can be munched at any time of the day. You can make it at home very easily within a few minutes.
My son loves munching on these tiny bubble shape snacks. So I always make them fresh at home and store them for later. Since you are preparing this at home, it is chemical-free. When we buy from the market, it contains baking soda and preservatives. Hence it is much healthier than the marketed one.
Tips for Making Perfect Namkeen Boondi
Preparing boondi is a little tricky for kara boondi the boondi should be round, hallow, and crispy. The outcome of the recipe depends on mixing the batter. The batter should be in pouring consistency. To make it spicy I have used Turmeric powder, Kashmiri red chilly powder, and salt but you are free to add chaat masala, cumin powder, and black pepper powder.
- To make perfect boondi the batter should be of pouring consistency without any lumps and make sure you whisk it well.
- If the Boondi comes out flat that means the batter is too thin, in that case, you may adjust the batter by adding some chickpea flour and make it of the right consistency.
- If the Boondi come out long that means the batter is dense, then add water and make the batter of the desired consistency.
- The oil should be rightly hot to fry the boondi.
- Don’t add too much boondi in oil at one time. Otherwise, they will stick together. Make sure you fry as much boondi as is fits in the wok.
- After making one batch make sure to clean the perforated spoon/ladle or sieve plate with a wet towel or wash it then make it dry. This will help to always achieve a perfectly round shape.
- After making the batter let it rest for at least 10 minutes then start making boondi.
Do try other Snacks recipes :
- Air-fried Crispy Chickpeas
- Beetroot Chips
- Katori Chaat (Air-Fried)
- Aloo Tikki Chaat
- Air fried Garlic Corn
- Sabudana Vada
- Samosa Chaat
- Baby Corn Fritters
- Baby Corn Manchurian
Preparation Time: 5mins ∏ Cooking Time: 10mins ∏ Servings: N/A
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Namkeen Boondi:
Step1: In a mixing bowl add 1 cup besan along with turmeric powder, red chili powder, and salt. Using a whisk mix the spices and break any big lumps.
Step2: Start adding water in small incremental amounts (3-4 tablespoons at a time), keep mixing.
Step3: Add 1/2 cup water slowly mixing it so that lumps should not form.
Step4: Add more water until the desired consistency is achieved. You may need up to 1/2 cup water depending on the quality of the chickpea flour. Then add 1 teaspoon of oil and mix it.
Step5: The batter should not be too thick or thin.
Step6: The batter should be of pouring consistency and there should not be any lumps in the batter. Keep the batter aside for 10 minutes.
Step7: Heat oil in a kadhai or a wide-open pan on medium-high flame. For making boondi you will need a perforated ladle/spoon or plate. To test the batter and oil, drop 2-3 drops of batter into the oil. If the batter floats to the top immediately then the oil is ready. Take out the droplets from the oil. If they are round hollow and crispy then the batter is perfect.
Step8: For making Boondi hold the perforated ladle/plate a little above the kadhai/pan and pour around 3-4 tablespoon of batter on top of it. Tap the edge of the plate with a spoon so that the batter droplet falls on the hot oil.
Step9: Repeat the process and make as many droplets as possible in a pan until all of them are able to remain submerged in oil and can be easily stirred.
Step10: Stir them using a spatula and fry over medium flame until they are crisp and attains bright yellow color. Do not brown or over fry them.
Step11: Once crisp, drain the excess oil and transfer it to a plate. To absorb excess oil you may spread absorbent paper or paper towel on the plate. Wash the perforated plate/ladle and make it dry or clean with a wet towel then repeat the process for the remaining batter.
Step12: Once prepared boondi using all the batter, turn off the flame. In the same kadhai/pan add a sprig of curry leaves and fry them for 2-3 minutes until they are crispy.
Step13: Let them cool for a while then crush them on the boondi. You can also fry and add cashew, peanut, etc. You can also add chat masala, red chilly powder, or any other spices as required and mix well.
Step14: Namkeen or Khara boondi is ready. As it cools store it in an airtight container. You can use it for over 6 months. Use it for making Boondi Raita and Enjoy!
- You can use a grater instead of a ladle (Jhara) to drop boondi in oil.
- Don’t add too much boondi in oil at one time. Otherwise, they will stick together and will not form round pearl shapes.
- The batter should be lump-free.
- Check the consistency before deep frying by dropping a few droplets to hot oil. If they are round hollow and crispy then the batter is perfect.
- You can add more spices to the batter according to taste like cumin powder, chaat masala, black pepper powder.