Boondi Raita Ingredients
| 1 cup chickpea flour / besan flour | 1 tsp semolina (optional) | 1&1/2cup water |
| Oil / ghee (for frying) |
Recipe Step By Step
Step 1
If you have boondi flour, use 1 cup of it instead of chickpea (besan) flour and semolina. Mix the flour, semolina (if using), and water to form a smooth batter (not too thick or too thin), ensuring there are no lumps. After mixing well, add warm oil to the batter for a fine texture.
Step 2
Heat oil or ghee in a pan.
Step 3
Use a boondi spoon (if available) or a large spoon with holes. Pour the batter onto the spoon, allowing it to drop through easily while frying. Do not fry on high flame, as it will burn
Step 4
Fry until crispy in texture, then drain. The boondis should form tiny balls.
Benefits of spices
- Boondi is a light and crunchy snack
- Boondi with yogurt aids digestion
- Boondi with buttermilk makes a refreshing summer beverage.
- You can add boondi to salads as part of a healthy diet
