Plain Boondi

Ingredients

Gram Flour - ½ cup

Water - 75 ml
Oil - For frying

Method

Step 1: Sieve gram flour in a mixing bowl. It is necessary to avoid lumps. Add water little by little and mix together.

Step 2: To make a perfect batter of boondi, beat the batter rigorously for 3-4 minutes.

Step 3: Cover and keep aside to set for 4-5 minutes.

Step 4: Add 1 tsp oil to the batter, which will make the boondi crispy and soft.

Step 5: Meanwhile, heat the oil in a kadhai or wok, on medium flame.

Step 6: Beat the batter again. It is very necessary otherwise boondi will become hard.

Step 7: Pour a luttle drop of batter into the oil to check if the oil is hot enough to cook. If the batter turns solid with bubbles and rises up to the surface, then the oil is ready.

Step 8: Take a frying spoon or any spoon with small holes and pour batter on it. Slowly tap the spoon on the kadhai/wok to make sure the drops of batter fall into oil.

Step 9: Do not over crowd the boondi in oil.

Step 10: Stir occasionally and fry until golden colour. Take out and drain over kitchen paper. Repeat the process for all of the batter.

Step 11: Crispy and golden boondi are ready. Cool completely and store in air-tight container.

Tip - If boondi is long ins shape i.e. not round, it means that the batter is think. Then add a little water and beat again.

Tip - Oil should be medium hot, neither too hot nor too cool.