Authentic Besan Boondi Recipe – Crispy Indian Snack with Peanuts & Garlic

Last Updated on 4 months by Neha Deshmukh

Authentic Besan Boondi Recipe – Crispy Indian Snack with Peanuts & Garlic

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – crispy, golden Besan Boondi. Seriously, this snack is addictive. I remember helping my grandmother make this during Diwali, and the aroma would fill the entire house. It’s surprisingly easy to make, and the satisfying crunch is totally worth it. Let’s get started!

Why You’ll Love This Recipe

This Besan Boondi isn’t just a snack; it’s a little piece of Indian comfort food. It’s perfect for tea time, as a crunchy topping for chaat, or just when you need a little something savory to munch on. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!). You’ll love how quickly it comes together and how incredibly satisfying the final result is.

Ingredients

Here’s what you’ll need to make this delicious boondi:

• 1 cup besan flour (gram flour)
• 2 tablespoons rice flour
• 1/8 teaspoon cooking soda (baking soda)
• 1/4 teaspoon turmeric powder
• 3/4 cup water (approximately, adjust as needed)
• Oil for frying
• 5 garlic cloves
• 1/4 cup peanuts
• 20 cashews
• 1 sprig curry leaves
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan Flour & Rice Flour Blend: The combination of besan and rice flour is key for that perfect crispy texture. Don’t skip the rice flour! It helps create a lighter, airier boondi.
• Fresh Oil: Using fresh, clean oil is so important. It impacts the flavor and ensures a beautiful golden color. I usually use vegetable oil or peanut oil.
• Regional Variations in Spice Levels: Spice levels are totally customizable! Some families love a really fiery boondi, while others prefer a milder flavor. Feel free to adjust the chili powder to your liking. My aunt always adds a pinch of asafoetida (hing) for extra flavor – you could try that too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, sieve together the besan flour, rice flour, cooking soda, and turmeric powder. Sifting gets rid of any lumps and makes the batter super smooth.
2. Now, gradually add water, starting with about 1/2 cup, and whisk everything together. You want a smooth, lump-free batter that’s about the consistency of dosa batter – it should coat the back of a spoon nicely. Add more water, a tablespoon at a time, if needed.
3. Heat up your oil in a kadai (a deep frying pan) over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into the oil. If it forms round boondi with little tails, you’re good to go! If it spreads out flat, add a little more besan flour to the batter.
4. Now for the fun part! Using a boondi ladle (or a perforated spoon), hold it about 3 inches above the hot oil and pour the batter through the holes. Let the droplets fall into the oil without overcrowding the pan.
5. Fry the boondi until the bubbles start to calm down and they turn a lovely golden brown. Flip them over once to ensure even cooking. Drain them on a paper towel-lined plate. Repeat with the remaining batter.
6. In the same oil (yum!), fry the crushed garlic, peanuts, and cashews separately until they’re golden brown and fragrant. Drain these on a separate paper towel.
7. Finally, in a large bowl, combine the fried boondi, roasted nuts, fried garlic, chili powder, and salt. Toss everything together, and add the curry leaves last. Let it cool completely before storing – this is the hardest part, I know!

Expert Tips

• Batter Consistency is Key: Seriously, this is the most important part. Too thick, and your boondi will be hard. Too thin, and it won’t puff up properly.
• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature stays consistent and the boondi gets nice and crispy.
• Cool Completely Before Storing: This prevents the boondi from getting soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure the oil you use is vegan-friendly.
• Gluten-Free Considerations: This recipe is naturally gluten-free as long as your besan flour is certified gluten-free.
• Spice Level Adjustments: My friend loves adding a pinch of garam masala for a warmer flavor.
• Diwali/Festival Adaptations: During Diwali, my family adds a handful of dried raisins and chopped coriander leaves to the boondi mixture for a festive touch.

Serving Suggestions

Besan Boondi is delicious on its own, but it’s also amazing:

• As a topping for dahi puri or sev puri.
• Mixed into bhel puri for extra crunch.
• Served alongside a cup of hot chai.
• Simply enjoyed as a snack while watching a movie!

Storage Instructions

Store the cooled boondi in an airtight container at room temperature. It should stay crispy for up to a week, but let’s be honest, it probably won’t last that long!

FAQs

Let’s answer some common questions:

Q: What is the ideal consistency of the boondi batter?

A: It should be similar to dosa batter – smooth, lump-free, and able to coat the back of a spoon.

Q: Can I use a different type of flour instead of rice flour?

A: While you can experiment, rice flour really contributes to the crispiness. Cornstarch is the closest substitute, but the texture won’t be quite the same.

Q: How do I prevent the boondi from sticking together while frying?

A: Make sure the oil is hot enough and don’t overcrowd the pan. Also, gently stir the boondi while it’s frying to prevent sticking.

Q: What is the best way to store boondi to maintain its crispness?

A: An airtight container at room temperature is best. Make sure it’s completely cooled before storing!

Q: Can I add other spices to the boondi mixture?

A: Absolutely! Feel free to experiment with spices like cumin powder, coriander powder, or even a pinch of chaat masala.

Enjoy making this classic Indian snack! I hope you love it as much as my family does. Let me know how it turns out in the comments below!