Added to 110 cookbooks
This recipe has been viewed 22234 times
Crispy fried gram flour drops, they resemble little yellow pearls! Semolina crispens the boondi. Large quantities of boondi can be fried and stored in air-tight containers. You can garnish curds with crispy boondi or soak the boondi in water for some time before using.
- Combine the gram flour, semolina and salt with approximately ¾ cup of water and prepare a smooth batter.
- Heat the oil in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a boondi jhara (large perforated spoon) so that boondi drops into the hot oil (Hold the spoon 3 to 4 inches above the height of the oil).
- Fry the boondi over a medium flame. Remove using a slotted spoon and drain on absorbent paper. Store in an air-tight container.
- Use as required.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.