Boondi

Boondi
	Boondi Mithai
Alternative names	Bonde, Bundi
Course	Dessert
Place of origin	Indian subcontinent
Region or state	Odisha, Rajasthan, Karnataka, Gujarat, Maharashtra, Haryana, Andhra Pradesh, West Bengal, Uttar Pradesh
Main ingredients	Gram flour, Sugar
Variations	Khara or Kara

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Boondi is an Indian snack made from fried chickpea flour. Boondi refers to both the fried savory snack and also the sweetened dessert.^[1]

In Sindh, the dish is referred to as Nukti (Sindhi: نڪتي‎, Dhatki: نڪتي | नुक्ती). In Nepali it is referred as Buniya (बुनिया).

Preparation[edit]

Sweetened boondi

To make the crispy savory snack, chickpea flour, baking powder, and turmeric are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup.^[2]^[3] Crushed curry leaves are added. Khara boondi is eaten by itself or is added to Indian-mixture.

Variations[edit]

Boondi is popularly used to prepare raita in North India. Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal.^[1]

To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into a ball. It can be garnished with nuts and raisins.^[3]

References[edit]

↑ ^1.0 ^1.1 Tiwari, Brijesh; Singh, Narpinder (2015). Pulse Chemistry and Technology. Royal Society of Chemistry. p. 271. ISBN 9781782625674.
↑ Pandya, Michael (1989). Indian Vegetarian Cooking. Inner Traditions. p. 179. ISBN 9780892813421.
↑ ^3.0 ^3.1 Sudhir, Satya (2018). A Hundred Red Roses. Notion Press. ISBN 9789386295897.

External links[edit]

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[:1-1] 1.0 ^1.1 Tiwari, Brijesh; Singh, Narpinder (2015). Pulse Chemistry and Technology. Royal Society of Chemistry. p. 271. ISBN 9781782625674.

[2] Pandya, Michael (1989). Indian Vegetarian Cooking. Inner Traditions. p. 179. ISBN 9780892813421.

[:0-3] 3.0 ^3.1 Sudhir, Satya (2018). A Hundred Red Roses. Notion Press. ISBN 9789386295897.

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