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Boondi snack recipes in this space for the evening snacks.
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Specifications of Boondi


1.     Gram flour/ kadala maavu - 1 cup

2.     Rice flour - 1/2 cup

3.     Cooking soda - 1 tiny pinch

4.     Salt - As needed

5.     Coarse Pepper powder - 2 tsp

6.     Garlic - 4 flakes

7.     Cashew nuts -  8

8.     Ground nuts - 2 tbslp

9.     Curry leaves - 1 sprig

10.                        Ghee - 1 tsp

11.                        Oil - for deep frying


1.     Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.

2.     Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.

3.     Wipe the laddle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases and shhh sounds reduces or until golden colour.

4.     Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.

5.     Heat another pan, add ghee, when hot, add broken cashews, peanuts if using and fry till golden. Then add curry leaves and well crushed garlic(with skin) and fry till nice aroma rises and add half of the pepper powder, give a quick stir and switch off the flame. Add this to the boondi, add the remaining pepper powder and little more salt and toss well to get all mixed.

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