Boondi
Indian snack made from chickpea flour
Boondi is a popular Indian snack made from chickpea flour (also known as gram flour or besan). It is a versatile ingredient used in various Indian dishes, both sweet and savory. Boondi is characterized by its small, round, and crispy texture, which is achieved by frying small droplets of chickpea flour batter in hot oil.
Preparation[edit | edit source]
The preparation of boondi involves creating a smooth batter from chickpea flour, water, and a pinch of salt. The batter is then poured through a perforated ladle or sieve into hot oil, forming small droplets that fry until they become golden and crisp. The fried boondi is then drained of excess oil and can be used in different culinary applications.
Culinary Uses[edit | edit source]
Boondi is used in a variety of dishes across India:
Savory Dishes[edit | edit source]
- Boondi Raita: A popular accompaniment made by mixing boondi with yogurt, seasoned with spices such as cumin, chili powder, and salt. It is often served with Indian bread or rice.
- Namkeen: Boondi is often spiced and mixed with other ingredients like peanuts, curry leaves, and spices to create a savory snack mix.
Sweet Dishes[edit | edit source]
- Boondi Ladoo: A traditional Indian sweet made by binding boondi with sugar syrup and shaping it into round balls. It is commonly prepared during festivals and celebrations.
- Mihidana: A variation of boondi that is finer in texture and used in the preparation of certain sweets.
Regional Variations[edit | edit source]
Boondi is enjoyed across India, with slight variations in preparation and use depending on the region. In some parts of India, boondi is used in chaat, a popular street food, where it is mixed with chutneys, yogurt, and spices.
Cultural Significance[edit | edit source]
Boondi holds cultural significance in Indian cuisine, often associated with festivals and religious ceremonies. It is a common offering in temples and is also used in prasad, a religious offering distributed to devotees.
Related Pages[edit | edit source]
See Also[edit | edit source]
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