Boondi, Namkeen Boondi, Kara Boondi
by Tarla Dalal
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Boondi is a snack that needs no introduction! While some would be content to munch on it plain, others like to season it with chaat masala. It is also an essential ingredient in making raitas like Boondi Raita and Boondi and Pomegranate Raita and Pani Puri .
Making Boondi at home is easy but requires a bit of practice initially. Nevertheless, it is a skill worth acquiring because homemade Boondi is super yummy.
There are some things you need to take care of while making Boondi. The batter should be of the correct consistency, so add water little by little.
After each use, make sure you wash and wipe the Boondhi Jhara dry before preparing the next batch. Remove the Boondi from the oil when it is crisp but yellowish in colour—do not wait till it starts becoming brownish.
Once done, cool completely and store in an airtight container to enjoy as as snack or use in other recipes.
- Combine the besan, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk.
- Add the oil and mix well.
- Heat the oil in a deep non-stick pan and pour a ladleful of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil and deep-fry on a medium flame till they turn crisp. Drain on an absorbent paper.
- Cool completely and store in an air-tight container and use as required.
Nutrient values per cup
|Vitamin A||368.4 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||0.7 mg|
|Folic Acid||103.7 mcg|
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