Boondi
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Boondi is an Indian snack made from fried chickpea flour. It is either eaten as a savory snack or sweetened as a dessert.[1] West Bengal's Kamarpukur Sada Bonde awarded GI tag.[2]
In Sindh and Rajasthan, the dish is called nukti (Template:Langx, Dhatki: نڪتي | नुक्ती). In Nepali, Bhojpuri Region and Bihar it is referred to as buniya/bundiya (बुनिया/बुंदिया). In Bengal, it is called bonde/budiya (বোঁদে/বুদিয়া).
Preparation
To make the sweetened boondi, chickpea flour, baking powder, and food color 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.[3][4]
Variations
- 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.[4]
- Khara or kara boondi (spicy savory boondi) is made by adding chili powder, salt, turmeric powder to the boondi batter and deep fried in oil, khara or kara boondi is eaten by itself or is added to Bombay mix. Crushed curry leaves, roasted peanuts, roasted cashew are added.[5]
See also
References
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- ↑ https://news.abplive.com/web-stories/recipes/diwali-2024-namkeen-recipes-to-delight-your-guests-1725895
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