Plain Boondi Recipe
Plain boondi are crispy and delicious gram flour fritters. These are tiny rounds that can be used in cooking in countless ways. They can be used for making boondi raita, boondi ladoo, spicy boondi, and many more. Plus they can also be eaten plain salted, as a tea time snack.
A special ladle with slightly protruding holes in it, will be ideal for making boondi. But an ordinary ladle with holes (the one used for frying) can also be used. This ladle can have holes of different sizes. For plain boondi, use the one with medium size holes, that will make about 4-5 mm big boondi.
The consistency of the batter is most important for making perfectly round boondi. Once the perfect consistency is attained, making delicious boondi is very easy. .
Ingredients
- Gram flour (besan) - 1 cup
- Oil - 1 tbsp plus more for frying.
- Salt - To taste
Instructions
- Add 1 tbsp hot oil to the gram flour.
- Add salt to taste.
- Slowly add water while mixing simultaneously to make a thick paste-like batter. Make sure that no lumps remain.
- Now add more water to get a thinner batter with an easy flowing consistency. (For 1 cup gram flour, a little less than 3/4 cup of water is needed in all).
- Heat oil in a wide pan. Keep the heat on low-medium.
- Hold the perforated ladle (or the special boondi ladle as shown below) 3-4 inches above the oil surface, and pour the batter on it, till all the holes are covered.
The Special Boondi Ladle - The batter should drop into the oil by itself. If it doesn't, add 1-2 tbsp water to the batter and try again.
- As soon the batter stops falling down, remove the ladle from over the oil, wipe the extra batter sticking to the ladle back into the rest of the batter, and wash the ladle clean under a tap of water.
- Wipe the ladle and keep it ready for the next batch.
- Stir continuously and fry all boondi till a slight reddish color is achieved.
- If the boondi are getting tails, and are elongated rather than round, add 1-2 tsp gram flour to the batter and try again. Perfect round boondi can be attained by making the batter with the right consistency.
- Once the correct consistency of the batter is achieved, repeat frying (from step 6-step10) with all the batter.
- Allow boondi to cool and store in an air tight jar and use them whenever needed.
- Use boondi for making boondi raita, boondi chivda, boondi ladoo, or in 'chat' recipes like pani-puri or bhel.
