Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. The batter is dropped through a holed slotted spoon into hot oil that creates small chickpea flour balls. These are fried until light brown. They are crunchy and can be used as a salty snack (namkeen) or used in raita.
Boondi can also be sweetened and used to make delicious laddus.
Boondi is readily available at Indian grocery stores, so it saves you the headache of fixing it yourself. Some have more spice than others. The choice is yours.
Boondi Raita (Deep Fried Chickpea Flour Balls in Yogurt Sauce)
Boondi is deep-fried chickpea flour balls, spiced with chili powder and salt. Added to yogurt, they make a delicious, savory side dish that complements any meal.
Ingredients
- 2½ cups plain yogurt (whole, fat-free, or lowfat )
- 1 cup boondi (namkeen, salted)
- 2 cups boiling water
- ½ tsp roasted cumin powder (plus a pinch for garnish)
- ¼ tsp red chili powder (plus a pinch for garnish)
- ¼ tsp black pepper powder
- ¼ tsp chaat masala (optional)
Instructions
- In a bowl add the yogurt with the spice powders. Blend well and set aside.
- Put the boondi in a bowl and pour boiling water over it.
- Let sit for a minute then pour into a strainer to drain the water.
- Carefully press down on the soaked boondi with the back of a spoon to remove the excess water. This gets rid of the excess oil and softens the boondi. Set aside to cool for 10 minutes.
- After 10 minutes, add the boondi to the yogurt. Mix well. Pour into a serving bowl and sprinkle some of the spiced powder on top and a few dry boondi.
Notes
You can also add two chopped tablespoons of fresh cilantro (corriander) to the yogurt or use a bit for garnish.
If you like a crunchy raita you do not have to soak the boondi. Just add it to the raita.
Shout out to engin akyurt on Unsplash for the great photo of the chickpeas!
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