Chits Kitchen

Besan ki Boondi or simply Boondi is a quick and easy recipe prepared from Gram Flour. Gram Flour (Besan) is mixed with water to prepare batter. The batter is then used to prepare the Boondi by frying it in oil. It is a single ingredient recipe. Besan Ki Boondi is not a recipe to prepare and just eat it. But it is prepared to make further different types of recipes. We can use it to make Sweet Boondi, Boondi ki Sabzi, Boondi ki Kadhi, Boondi ki Namkeen or Boondi Raita.

The most important part of making Boondi is the consistency of the Gram Flour (Besan) batter. The consistency should neither be too thick nor too thin. To prepare the right consistency batter, use water in batches. Initially add small amount of water and then mix it with whisk. After mixing it, again add small amount of water. In this way prepare the batter such that when you drop the batter from a certain height, it falls continuously without breaking its path. This is when you can say that the consistency is perfect to make the Boondi.

If the batter is too thick, then while preparing the Boondi, the batter will not fall easily as droplets from the spatula and will leave tail at the end. The Boondi will not be round in shape. In such case, add more water to make the batter thinner. If in case the batter is too thin, then the Boondi will be flat in shape. Thicken it slightly by adding more besan to it. So to prepare proper Boondi, consistency is the most important thing.

The size of the Boondi depends upon the size of the holes in the ladle. Choose a proper size of ladle as per your requirement. If you are making Boondi for preparing Motichoor Ladoo then use small size sieve ladle. Another important part of this recipe is the temperature of the oil. Check the temperature of the oil by dropping small amount of batter into the oil. If the batter floats in the oil, then it is the right temperature to make the Boondi. Frying Boondi at right temperature prevents it from sticking at the bottom of the kadai.

To prepare Besan ki Boondi at home, first prepare batter from Gram Flour so that there are no lumps present in the batter. Keep it aside for 10 minutes so that the besan absorbs the water properly. Next heat oil in a kadai over medium flame. When the oil is hot, place the ladle with sieve above the oil and pour the batter in the ladle. The batter will start falling in droplets into the oil. Fry the Boondi till they are crisp and light golden in colour. Take it out from the oil and let it cool. After cooling store it in air tight container. If the Boondi is kept in container without cooling, it will turn moist. Besan Ki Boondi is ready to use in different recipes such as Sweet Boondi, Boondi Raita, Boondi Namkeen, Boondi ki Kadhi, etc.

For making Boondi Raita, add the Boondi in curd and mix it. Mix it properly to remove all the lumps in the Curd. Sprinkle small amount of roasted Cumin Powder and Black Salt over Raita and serve it. To make Sweet Boondi, add the Boondi in sugar syrup and allow it rest for few hours.

Please try our other Recipe collections,

Sweet Recipe Collections

Snacks Recipe Collections

Raita Recipe Collections

Chutney Recipe Collections

Let’s start preparing Homemade Besan ki Boondi,

Print Pin

5 from 1 vote

Besan Ki Boondi/Boondi/Homemade Boondi for Raita

Besan ki Boondi is a quick and easy recipe prepared from Gram Flour. Gram Flour is mixed with water to prepare batter. The batter is then used to prepare the Boondi by frying it in oil.

Course Main Course, Side Dish

Cuisine Indian

Keyword Besan Ki Boondi, Boondi

Preparation Time 5 minutes minutes

Cook Time 10 minutes minutes

Resting Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5 servings

Calories

Author Recipe by Chits

Equipments:

• Spatula with Sieve (Jhar/Kharia/Jhaanjar) or Ladle with Sieve
• Kadai

Ingredients:

• 1 cup Gram Flour (Besan)
• 2 teaspoon Vegetable Oil (For preparing batter)
• Oil for frying
• Water as required

Instructions:

• Take the Gram Flour in a large bowl.
• Add Water into it and mix it with the help of whisk to prepare the batter.
• Next add Oil into the batter. Keep mixing the Besan so that there are no lumps in it.
• Remember to add Water in batches or else the batter will become thin. In case it becomes thin, then add more Gram Flour to it.
• After preparing the batter, keep it aside for 10 minutes so that it ferments and soak the water properly.
• Now heat Oil in kadai over medium heat.
• To check whether the oil has attained the right temperature for frying, drop small amount of batter into the oil. If it floats, it means it is hot enough to start making the Boondi.
• When the Oil is hot take the ladle (ladle with sieve) and hold it above the kadai with one hand.
• With the help of other hand pour the batter in the ladle. You will see that the batter will automatically fall in the oil in the form of droplets.
• Pour the required amount of batter in the ladle depending upon the size of the kadai.
• Under medium heat, fry the Boondi till they turn light golden in colour and are crisp.
• After frying, take them out from the oil and place over kitchen towel to absorb the excess oil.
• In the same manner prepare Boondi for the remaining batter. The batter consistency should be proper to get round shaped Boondi.
• Allow the Boondi to cool down completely and then store it in air tight container.
  
• Homemade Besan ki Boondi is ready. Use it to prepare your favourite recipes such as Boondi ka Raita, Boondi ki Namkeen, Boondi ki Kadhi, etc.
  

Notes:

1. Gram Flour batter should have proper consistency to make good Boondi. It should have dropping consistency such that on dropping the batter from a height, it falls continuously and does not break its path. Water is the most important part of this recipe to make proper Boondi.
2. If the consistency of the batter is too thin then the batter after falling from the spatula will flatten itself and the Boondi obtained after frying will be flat in shape.
3. If the consistency is thick then the batter will not fall easily from the spatula in droplets and tails will be formed while dropping which will ultimately give Boondi with tails formed in it. So the consistency of the Gram Flour batter should neither be too thin nor too thick. Proper consistency will give good round shaped Boondi.
4. To prepare Boondi, we need spatula with sieve (Jhar/Jharia/Jhaanjhar). The holes of the spatula should neither be too small nor too big. If the holes are of large size then the Boondi size will be bigger. Select the proper size of spatula.
5. Boondi should be stored in air tight container only after cooling it completely to keep it crispy for longer period. If it is stored immediately after frying then it will become moist and will loose its crispiness.
6. Oil is added to batter to make crispy Boondi.