Masala boondi is a quick and simple namkeen recipe that is easy to make and requires very few ingredients to prepare at home. It is often served as an evening snack with a cup of tea. In this recipe, I created a special masala mix that imparts a market-style ‘chatpata’ and tangy flavor to the namkeen. It boasts a remarkably long shelf life, making it suitable for storage in an airtight container for months. Give it a try!
The key to making market style masala boondi mixture at home are
- Firstly, ensure that the besan batter for boondi has a free-flowing consistency. The batter should have a coating consistency so that it takes shape and falls into drops. Additionally, adding slightly hot oil to the boondi batter gives crispiness to the fried boondi.
- Fry the boondi in hot oil over medium-high flame. Also, place the ladle 3-4 inches above the surface of the oil. Do not place the ladle too high; otherwise, the boondi will have a tail.
- I prepared a special spice mix that imparts a ‘chatpata’ and tangy flavor to the namkeen. You can adjust the number of spices in the mix according to your taste.
- Lastly, store the namkeen in an airtight container once it has cooled completely; otherwise, the moisture may make the boondi soggy.
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Recipe video
Masala boondi recipe | masala boondi namkeen | how to make masala boondi
Ingredients
For boondi
- 2 cup besan
- Salt to taste
- ¼ tsp turmeric powder
- 1 cup water or as required
- Oil for frying
For spice mix
- 1 tbsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp chaat masala
- Salt to taste
- ¼ tsp black salt
For masala boondi mixture
- Fried boondi
- ½ cup peanuts
- Prepared Spice mix
- Fried curry leaves
Instructions
- In a mixing jar, combine 2 cups of besan, salt to taste, ¼ tsp of turmeric powder, and 1 cup of water. Grind until a smooth batter is obtained.
- Transfer the batter into a mixing bowl and let it rest for 10-15 minutes.
- Once the batter is properly set, ensure its consistency is free-flowing. Adjust by adding 1-2 tbsp of water if it's slightly thick or 1-2 tbsp of besan if it's slightly thin.
- Heat oil in a pan and prepare boondi by pouring the batter slowly over a grater or any ladle. Maintain medium-high oil temperature to ensure the batter easily takes its shape (refer to the video).
- Stir occasionally until the boondi turns slightly golden. Collect all the boondi in a strainer, ensuring complete oil drainage.
- For the next batch of boondi, wipe the grater with a cloth before adding the batter.
- Fry all the boondi in the same way.
- In hot oil, add ½ cup of peanuts to a strainer and fry until slightly golden brown. Add the fried peanuts to the boondi.
- Also, fry some curry leaves separately and set them aside.
- In a mixing bowl, combine 1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp black pepper powder, 1 tsp chaat masala, salt to taste, and ¼ tsp black salt. Mix well.
- Add the prepared spice mix to the fried boondi and peanuts. Ensure even coating of the masala on the boondi.
- Add the fried curry leaves and mix well. The masala boondi mixture is now ready. Serve immediately or store it in an airtight container.
Notes
- Boondi batter should have a smooth and free-flowing consistency.
- Adding slightly hot oil to the boondi batter gives crispiness to the fried boondi.
- The temperature of the oil should be high when dropping boondi batter into it.
- Place the ladle 3-4 inches above the surface of the oil. Do not place the ladle too high, or the boondi will have a tail.
- Do not spread the boondi batter with your hand or a spoon.
- Fry the boondi on medium flame until it becomes crispy.
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