This is a savory snack which actually originated in Rajasthan which is a state in India. It is a snack and you can munch on it as and when you feel like. It is very simple to make yet delicious. The technique of making the boondi is fun. It involves pouring the batter over a slotted ladle to get the balls. Fascinating right!
Step 1: Ingredients
Serves - 6
Preparation Time - 20 minutes
Garbanzo bean flour/ Chickpea flour/ Besan - 1 cup
Rice flour - ½ cup
Baking soda - 1 tiny pinch
Salt As needed
Coarse Pepper powder - 2 tsp (If you want it less spicy you can skip this)
Garlic 4 flakes
Cashew nuts - 6 - 8 (optional)
Ground nuts - 2 tbslp (optional)
Curry leaves - 1 sprig
Laddle with rounded base or a spoon
Step 2: Dry Ingredients
Mix gram flour, rice flour, cooking soda and salt well (sieve if possible).
Step 3: Batter
Add water gradually to make a batter. It should be a smooth batter with no lumps.
Add red chilli powder and pepper powder at this stage.
The batter should be of texture such that it can flow through holes in the laddle smoothly.
Step 4: Deep Fry
Heat oil in a pan for deep frying. It should be on medium high.
Fry a drop of batter and test it in the oil.
If it immediately rises up then the oil is perfect for frying.
Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it with spoon.
Deep fry till the balls are golden brown. Te ball will puff up.
Step 5: Serve
Transfer the boondi on an absorbent paper. Garnish it with curry leaves, ground nuts and cashew.