Boondi
しょっぱくても甘くても最高！料理に魔法をかけるサクサクの雫
Description
Small round droplets deep-fried by dropping water-dissolved chickpea flour through a slotted spoon into oil. Put in yogurt or soaked in sweet syrup to make sweets.
Classification: For Everyone,Snack Base,Crispy Texture
Shops selling Boondi
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- Dissolve chickpea flour, salt, turmeric in water to make a batter slightly looser than tempura batter.
- Hold a slotted spoon (or special tool) over hot oil, pour batter.
- Batter dripping through holes puffs into small balls in oil; fry until crispy and drain oil to finish.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
Tenkasu (Tempura scraps) (lacks chickpea flavor but as a sub for texture)
Pairing
Boondi Raita (Yogurt salad), Jaljeera
Trivia
[Hardcore] Derived from the word 'Boond (water drop)'. The hidden MVP of Indian food culture, serving as the base for 'Khara Boondi' eaten directly as a salty snack, and the national sweet 'Motichoor Ladoo' soaked in sugar water and rolled.
Eating tips & etiquette
[Unique Eating] Toss massively into cold yogurt (Raita) flavored with spices and salt, enjoying the gradation of crispiness and the soggy texture after absorbing moisture!
Allergen
Soy