Khara Boondi
Spiced Chickpea SnackFor the sweetened variety, these little drops (boondi) are added into a mix of sugar syrup while the savory variety is garnished with curry leaves and various spices such as chilli powder, coriander powder, cumin powder, etc.
Introduction
About this Recipe
Boondi is a snack usually made from chickpea flour or besan. Boondi refers to both the fried savory snack and also a sweet dessert. To make the crispy savory snack, chickpea flour, and turmeric are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan.
For the sweetened variety, these little drops (boondi) are added into a mix of sugar syrup while the savory variety is garnished with curry leaves and various spices such as chilli powder, coriander powder, cumin powder, etc. Khara boondi can be eaten by itself or added as garnishing to other snacks or chaats or mixed with curds and made into raita and eaten as a side dish in a meal.
“I WILL GIVE YOU A FEW UNDERSTANDINGS:
ENJOY THROUGH THE TONGUE WHICH YOUR WHOLE INTESTINE ENJOYS.
YOU WILL BE ‘YOGI’. DON’T FORCE YOUR WHOLE INTESTINE TO TOLERATE
WHAT YOUR TONGUE ENJOYS. THEN YOU WILL BE JUST ‘ROGI’ (SICK)
YOGIS HAVE DEVELOPED A UNIQUE EATING STYLE WHICH IS TASTY AND HEALTHY –
THAT IS WHAT IS THE AGAMIC FOOD. I WANTED THAT FOOD DESCRIBED IN THE
BHAGA SHASTRA TO BECOME THE LIFESTYLE, THE FOOD WHICH IS VERY HEALTHY AND TASTY.
I WANTED BHAGA SHASTRA TO BECOME A LIFESTYLE – CHAIN OF RESTAURANTS:
EAT AS MUCH AS YOU WANT, DONATE AS MUCH AS YOU WANT.”
– SPH JGM Nithyananda Paramashivam
Bhagashastra Recipe Number- 356
- Preparation time: 15 mins
- Cooking time: 25 mins
- Total time: 40 mins
- Servings : 4-6 persons
- Course: Side Dish/Savory
- Cuisine: South Indian & North Indian cuisine
Ingredients
- Rice flour- ¼ padi- 375gms
- Bengal gram flour/chana dal flour -1/8 padi- 187.5 gms
- Cumin seeds- 1/8 palam- 4.37 gms
- Pepper pods- 1/8 palam- 4.37 gms
- Salt -1/4 palam -8.75 gms
- Oil for frying- 1 Litre
Bhaga Shastra gives ingredient measurements in measurement systems used in the olden days. Hence please use the conversion guidelines to convert it into modern measurement systems. When giving this recipe, we are not rounding any measurements in the modern units, so as to avoid any deviations from the Bhaga shastra.Go HERE for Bhaga Shastra Units Conversion to grams and kilograms.
This Khara Boondi recipe is a variation of recipe no. 355, with ingredients being Rice Flour and Bengal Gram Flour.
Cooking Method
- Take a vessel and add rice flour and Bengal gram flour or besan into it.
- Powder the cumin seeds and pepper pods, and add it to the rice flour and Bengal gram flour.
- Dissolve salt in water and add it to the rice-bengal gram flour and mix well.
- Heat the oil in a deep frying pan/kadai.
- Take a sieved ladle and hold it to the centre of the pan.
- Take some ground rice & bengal gram flour paste in another ladle and pour it on the sieved ladle. Bring all the fingers together like a cup and press the flour into the oil. By doing this the flour will fall like pearls or boondi into the hot oil pan.
- Using another sieve ladle turn the boondis in the oil until they are crisp and done.
- Remove the fried boondi onto a vessel or large plate.
- Repeat the procedure until all the flour paste is emptied.
- Deep fry the curry leaves and sprinkle them over the spicy boondi as a garnish.
- The spicy khara boondi is now ready to be served to Swamiji as naivedyam.
Step by step instructions
1
Take the Cumin Seeds and Pepper Pods.
2
Grind/pound them into a fine powder.
3
Take a bowl – Add the Rice Flour, Bengal Gram Flour/Besan and powdered spices to it.
4
Add the ghee and salt dissolved in water to this flour.
5
Mix all these ingredients to a smooth paste flour.
6
Heat oil in a deep frying pan/kadai.
7
Hold a perforated sieve over the middle of the heating oil. Take a ladleful of batter.
8
Bring all the fingers together like a cup and press the flour into the oil. By doing this the flour will fall like pearls or boondi into the hot oil pan.
9
The pearl shaped boondi frying in the oil. Using another sieve ladle turn the boondis in the oil until they are crisp and done.
10
Remove the fried boondi into a perforated vessel to drain out excess oil.
11
Transfer the boondi into a serving plate or bowl.
12
Garnish the boondis with fried curry leaves.
13
Serve the Khara Boondi to Swamiji as naivedyam.
