Boondi
 Boondi Mithai | |
| Alternative names | Bundi, Bundiya, Buniya, Bonde, Nukti |
|---|---|
| Course | Dessert |
| Place of origin | Indian subcontinent |
| Region or state | Andhra Pradesh,Bangladesh,Bihar,Gujarat,Haryana,Maharashtra,Karnataka,Odisha,Punjab,Rajasthan,Sindh,Uttar Pradesh,West Bengal |
| Main ingredients | Gram flour,Sugar |
| Variations | Khara or Kara |
Boondiis an Indian snack made from friedchickpea flour.It is either eaten as a savory snack or sweetened as a dessert.[1]
InSindhandRajasthan,the dish is callednukti(Sindhi:نڪتي,Dhatki:نڪتي | नुक्ती). InNepali,it is referred to asbuniya(बुनिया). InBihar&Bengal,it is calledbundiya(बुंदिया/বুন্দিয়া).
Preparation[edit]
To make the crispy savory snack, chickpea flour, baking powder, and turmeric 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.[2][3]Crushedcurry leavesare added. Khara boondi (savory boondi) is eaten by itself or is added toIndian-mixture.
Variations[edit]
Boondi is popularly used to prepareraitainNorth India.Boondi raitatypically contains curd (plainyoghurt), 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 withpulaoor any other meal.[1]
To make boondi laddu, fried boondi is dipped insugar syrupand compacted into a ball. It can be garnished with nuts and raisins.[3]
References[edit]
- ^abTiwari, Brijesh; Singh, Narpinder (2015).Pulse Chemistry and Technology.Royal Society of Chemistry. p. 271.ISBN9781782625674.
- ^Pandya, Michael (1989).Indian Vegetarian Cooking.Inner Traditions. p. 179.ISBN9780892813421.
- ^abSudhir, Satya (2018).A Hundred Red Roses.Notion Press.ISBN9789386295897.
External links[edit]
Media related toBoondiat Wikimedia Commons
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