Besan Boondi for Raita – Video
Besan boondi is fried gram flour small sized balls that are primarily used as an ingredient for making curd. Boondi raita is a popular side dish.
Maahi Gupta Updated 13 Jul, 22
Besan Boondi for Raita – Video
Besan boondi is fried gram flour small sized balls that are primarily used as an ingredient for making curd. Boondi raita is a popular side dish.
- 1/2 Cup Gram Flour (Besan)
- 2 Tsp Oil
- 1 Cup Water
- Take a bowl, add Gram flour and Oil.
- Mix and then add small amount of water gradually and keep mixing. Do NOT add all water in one go.
- Once you add water, you will see some lumps in the paste. Mix it well to remove all visible lumps.
- Once all lumps have vanished, add some more water and mix again.
- After mixing it for about 30 seconds, you will see a smooth paste coming up.
- Identification for ready paste: A: There are no lumps & B: It has dropping consistency with no breaks as shown.
- Dropping consistency: If you drop the paste by raising spoon, there should be no breaks in the string.
- We used total of 1/3 cup of water. Now, we need to fry to make Boondi.
- Add good amount of Oil in a pan and heat it on high flame.
- We will turn the flame to medium once we are ready to start frying.
- One of the most important utencil in making Boondi is the Spatula with a Sieve called Jhar in Hindi.
- The spatula needs to have the small holes as shown.
- The size of holes should be small. Extra small or bigger ones are not recommended.
- I am using a spatula with a big size head. Smaller ones are also good to use.
- By this time, Oil has got pretty hot on high flame. Turn the flame to medium.
- Now, hold the Spatula just over the frying pan and start pouring the Gram flour paste.
- Keep pouring the Gram flour paste and the Boondi’s will automatically start frying in the pan.
- Fry them on medium flame until they turn light golden in color.
- Once they turn light golden brown, take them out of frying pan.
- Crispy Boondi is ready to gel with Curd and make a delicious raita.
- Remember to keep a check on the quantity of water in Gram flour paste.
- Extra water will flatten them while frying and lesser will make gain tails. None of them will make a good Boondi.
- So, the quantity of water is pretty important to make perfect round shaped Boondi.
- Do NOT store Boondi in any container immediately after frying.
- Let it cool down to room temperature first to get the crispness.
- You can even try Boondi’s sabzi or use it to make the evergreen Boondi Raita. Garnish your raita with roasted Cumin and Black Salt. Enjoy.
- Besan Boondi can preserved for about a month without refrigeration.
- Use it directly to add as an ingredient for other recipes, that may need it.
- It is primarily used in the Boondi raita recipe.
- You can also dip it in Sugar Syrup (Chashni) and eat it as a dessert. This sweet treat is also a pretty popular Prasad for Indian god ‘Hanuman-ji’.