Boondis are small round shaped deep fried balls made from gram flour or besan. It can be used to make different recipes like sweet boondi, boondi raita and home made namkeen/mixture. During summers and I usually make this and stock it enough for 15-20 days so as to make raita.
Making boondi is quite simple, since it doesn’t call for too many ingredients, all you need is gram flour and water. Yet, making perfectly round balls is a bit tricky process. The batter consistency for making boondi is very crucial for making perfectly round boondis. Thick batter will have a hard time falling through the spoon and thin batter will yield flat and tailed boondi. Next comes the size of the perforated spoon, small holes can yield small sized balls which can be used for making boondi laddoo and medium sized perforations can be used to make the regular sized balls which I have used in this recipe.
Boondi can be stored in an air tight container at room temperature for about 2 weeks.
Ingredients required for Boondi Recipe:
Gram Flour/Besan – 2 cups
Water – As required
Oil – For deep frying
How to make besan boondi:
- Sieve the gram flour to remove any lumps.
- Add water gradually to form a lump-free flowing batter. One should be very careful while adding the water, as too much water will make the batter thin and the resultant boondis will not have a round shape and will instead have tails. (You can check the consistency of the batter by dropping few drops of the batter in oil, if it is forming a round shape, the batter is ready for making boondis).
- Heat enough oil in a frying pan. Keep on high heat before you proceed to pour.
- Take a ladle full of the batter and hold it above the perforated spoon. The perforated spoon should be about 3-4 inches above the oil. If you drop the batter from too above, the balls will not form a round shape.
- Now pour some amount of batter in the perforated spoon and move the base of the ladle slowly over the perforated spoon in a circular motion. The batter will fall in the form of small droplets and will form small round balls. Avoid adding too much batter at once since the balls may stick to each other.
- Reduce the flame and fry them on a medium heat.
- Keep stirring in between and fry the balls till they evenly attain a faint golden colour.
- Remove with a slotted spoon.
- Drain on a filter paper or kitchen napkins.
- Wipe the perforated spoon from both sides before you start making the next batch of boondis. Boondi can be stored in an air -tight container for 15-20 days.