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Updated: Jun 23, 2022

Preparation and Cooking Time: 45 min.


2 cups Gram Flour (Besan)

¼ tsp Turmeric Powder

¼ tsp Red Chilli Powder

⅛ tsp Asafoetida (Hing)

½ tsp Salt

½ tbsp Oil

Oil for frying


  1. In a big bowl add the gram flour, turmeric, red chilli powder, asafoetida and salt. Using a whisk, mix well then add water slowly to make a thick batter but pouring consistency and leave aside for 5 minutes. (It should be lump-free)

  2. In a wok heat the oil on a high-medium flame, add ½ tbsp oil in the batter and whisk well (use the hot oil from the wok).

  3. Using a boondi jhara pour the batter with a ladle and slightly tap the jhara in the wok as the boodi will drop and come out.

  4. Fry the boodis until nice and crisp then drain on a paper napkin.

  5. Repeat the process as above in batches.

NB: If you see the boondis coming out long that means the batter is too dense or if they come out flat, that means the batter is too thin.

Boondi | The Rasoi Recipes
Boondi | The Rasoi Recipes


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