Perfect Boondi and Boondi Raita | STEP BY STEP GUIDE
Boondi is a popular Indian/Pakistani snack made from chickpea flour (besan). It consists of small, round, crispy droplets that are deep-fried in oil. These droplets can be seasoned with various spices to create savory or sweet versions of the snack. Boondi is commonly enjoyed on its own as a crunchy treat or used as an ingredient in different dishes such as chaats (savory snacks) or raita (a yogurt-based side dish).
Boondi raita is a refreshing and flavorful yogurt-based side dish in Indian cuisine. It is made by mixing plain yogurt (curd) with boondi, which has been soaked in water to soften it and remove excess oil. The yogurt is seasoned with spices. Boondi raita serves as a cooling accompaniment to spicy Indian/Pakistani dishes, adding a creamy texture and a tangy flavor to the meal.
Ingredients:
2 cups (150g) Besan/Chickpea flour
1.5 cups (350ml) Water
0.5 teaspoon Salt
Instructions:
In a mixing bowl, combine besan (chickpea flour), water, and salt.
Gradually add water while whisking to form a smooth, lump-free batter.
Use an electric beater and beat the batter for 5 minutes until it becomes smooth and airy.
Test the consistency: If the batter floats on the surface of the water, it's ready. Let it rest for 10 minutes.
Heat oil on medium heat in a deep frying pan.
Use a perforated ladle or slotted spoon to drop the batter gently into the hot oil.
Fry the boondi until they turn crisp and golden brown.
Gently scrape the back of the ladle to release any remaining batter and ensure uniform-sized boondi.
Let the boondi cool completely before storing. Store in an airtight jar for weeks.
Boondi Raita Recipe:
Ingredients:
200ml Yogurt
200ml Water
1/2 teaspoon Red Chili Powder
1/2 teaspoon Chaat Masala
1/2 teaspoon Black Salt (Kalanamak)
3/4 teaspoon Salt
1 cup Boondi (prepared as per the boondi recipe)
Lukewarm water for soaking boondi
Instructions:
Whisk together yogurt and water until smooth.
Add red chili powder, chaat masala, black salt, and salt to the yogurt mixture. Whisk well.
Add 1 cup of boondi to lukewarm water and let it soak for 15 minutes to soften and remove excess oil.
Gently squeeze the soaked boondi to remove excess water without crushing them.
Add the squeezed boondi to the yogurt mixture and mix well.
Chill the boondi raita for at least 30 minutes before serving.
Serve chilled as a refreshing side dish with Indian meals.
Enjoy your homemade boondi and boondi raita!
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