Khara | Boondi | Foodomania

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Khara | Boondi

Jul 17, 2012         2 comments.

Snacks such as Boondi (read boon-dhee) are a traditional part of our snacks prepared during festivals like Diwali, Navratri etc. Actually, the savory version is called Khara (read khaa-raa) and the sweet version is called Boondi, which originated in the state of Rajasthan, India.A batter made with Chickpea flour and deep fried to perfection gives you these crunchy, tiny balls. You need to have something with tiny holes to let the batter drop in. Mum has the traditional Boondi making Spoon. It has tiny holes through which the batter is passed.

Another important point to be noted is that the oil should be really hot. If not, the batter sticks together and it does not look pretty!

How to make Khara Booni | Boondi Recipe

(Print this recipe)

Makes: 3 cups

Chickpea flour / Gram flour / Besan – 2 cups
Rice flour – 1 cup
Salt – to taste – 2 teaspoons
Water – to make the Boondi Batter
Oil – for deep frying

1. Sieve both the flours to get a fine flour.

2. Heat oil in a deep pan

3. In a large mixing bowl, mix the flours & salt well. Keep pouring the water little by little & mixing the flour. You need to pour enough water to make the batter into pouring consistency (like pancakes). First, mix with hand to ensure there are no lumps. Then, using a spoon or a whisk, beat fast to get a smooth batter

4. In the Boondi-Spoon, drop some batter you prepared before. Don’t pour a lot. You have to be patient. And you can see tiny drops of batter falling into the hot oil. Do as much as your oil in the pan can take.

5. Fry well on all sides. If the oil is really hot, it takes about 3-5 minutes.

You can add Spices to the batter to make it even more tasty. Since I was going to add it to a mixed snack, I didn’t add any spice.

2 Comments on “Khara | Boondi

  1. Great, Well explained how to make Khara bundi, Please also add some rajasthani food receipis as rajasthan food culture is very different. Thanks

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