Boondi

Make these crispy bondi once and use it to make Boondi Raita, Sweet Boondi, Boondi Laddoo, Boondi Mixture and so on.

I tried making boondi at home and failed twice never could get nice round shaped Boondi. I still don't perfect shaped Boondi. But waste wise no compromise. Shape of Boondi depends on the consistency of the boondi batter, temperature of oil and the height from which the batter drops into oil. I need to bring boondi laddle in my next trip to India. 

Ingredients

1 cup Besan Flour

2 tablespoon Rice Flour

1 teaspoon Red Chilli Powder

Oil for deep frying

1/2 teaspoon Salt 

1. Mix Besan Flour, Rice flour, red chilli powder and salt in a bowl. Add water to it. Add 1/2 a cup initially. Mix it and then add little by little.  I added a little more than 3/4 cup of water. 3/4 cup of Water should be enough for 1 cup of Besan flour. Consistancy of this batter is very important for nice round shaped boondi. I also do the back of spoon test. When you turn the spoon with little batter on it, the batter should drop down from it like a small round bubble. Heat oil for deep frying. You can also drop the batter from spoon in hot oil to check the shape of boondi.

2. You need 2 laddles for making boondi(one for pouring the batter and another laddle with holes) and another laddle to take boondi out of oil. Pour batter in the laddle with holes and slowly spread the boondi by moving the laddle all around the pan. Keep the laddles a height to get nice shaped boondis. Don't overcrowd the pan. With a boondi laddle this step will be much easy.

3. Clean the back of the laddle(the laddle with holes.) When the boondi turns to light golden brown colour, drain it from oil and transfer those to a absorbent paper. 

4. When it is cool enough, store that in a airtight container and enjoy.