Spicy Boondi Recipe – Crispy Gram Flour Bites with Peanuts & Garlic

Last Updated on 4 months by Neha Deshmukh

Spicy Boondi Recipe – Crispy Gram Flour Bites with Peanuts & Garlic

Hey everyone! If you’ve ever craved that perfect crunchy, spicy snack with a hint of garlic goodness, you have to try this Spicy Boondi recipe. It’s a family favorite, and honestly, once you make it yourself, you’ll wonder why you ever bought the store-bought kind. I first made this for Diwali a few years ago, and it disappeared within minutes! It’s surprisingly simple, but the flavor is seriously addictive.

Why You’ll Love This Recipe

This boondi isn’t just a snack; it’s a little burst of Indian flavor in every bite. It’s crispy, savory, and has a lovely warmth from the black pepper and garlic. Plus, it’s perfect for munching on during tea time, offering to guests, or even packing for a picnic. It’s a little bit of effort, but totally worth it for that homemade touch.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup Gram flour (Besan) – about 100g
• ?? cup Rice flour – about 50g (see ingredient notes for quantity)
• 1 pinch Cooking soda
• Salt to taste
• 2 tablespoon Black pepper powder – about 14g
• 4 Garlic flakes
• 8 Cashew nuts
• 2 tablespoon Roasted peanuts
• 1 sprig Curry leaves
• 1 teaspoon Ghee – about 5ml
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Gram Flour (Besan) – Quality and Texture
Good quality besan is key! Look for a bright yellow color and a fresh aroma. The texture should be fine, not grainy.

Rice Flour – The Role of Rice Flour in Crispiness
Rice flour is what gives the boondi that extra crunch. I usually add about ½ cup (60g) but you can adjust it slightly depending on the fineness of your besan. Too much rice flour can make it a little brittle, so start with ½ cup and see how it goes.

Black Pepper Powder – Regional Variations & Spice Levels
Black pepper is the star spice here! Some families prefer a milder flavor, while others like a real kick. Feel free to adjust the amount to your liking. In South India, they sometimes add a pinch of red chili powder too!

Ghee – Traditional vs. Modern Options
Ghee adds a beautiful aroma and richness to the tempering. Traditionally, ghee is used, but you can substitute with vegetable oil if you prefer. However, ghee really elevates the flavor.

Oil – Choosing the Right Oil for Deep Frying
For deep frying, choose an oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix together the gram flour, rice flour, cooking soda, and salt. Give it a good whisk, then sift it through a sieve. This gets rid of any lumps and makes the batter super smooth.
2. Now, slowly add water, a little at a time, while mixing. You want a batter that’s smooth and slightly thinner than what you’d use for pakoras or bhajis. It should coat the back of a spoon nicely.
3. Heat up your oil in a kadai or deep frying pan. It needs to be hot, but not smoking!
4. Here comes the fun part! Take a slotted ladle and hold it a few inches above the hot oil. Pour a small amount of batter through the holes to create tiny boondi droplets.
5. Fry the boondi until it’s golden brown and crispy, stirring constantly so it cooks evenly. This usually takes just a few minutes.
6. Remove the boondi with a slotted spoon and drain it on some kitchen towels to get rid of any excess oil.
7. In a separate pan, heat the ghee. Add the cashew nuts, peanuts, curry leaves, and garlic flakes. Fry them until they’re golden and fragrant – this smells amazing!
8. Add half of the black pepper powder to the tempered mixture and give it a good stir. Then, pour it over the fried boondi and mix well.
9. Finally, toss the boondi with the remaining black pepper powder and adjust the salt to your taste. Let it cool completely before storing.

Expert Tips

• Batter Consistency is Key: If your batter is too thick, the boondi will be hard. Too thin, and it will spread out in the oil.
• Oil Temperature: Maintaining the right oil temperature is crucial for crispy boondi. If it’s not hot enough, the boondi will absorb too much oil.
• Don’t Overcrowd the Pan: Fry the boondi in batches to prevent the oil temperature from dropping.

Variations

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

Spice Level Adjustments
My friend, Priya, loves to add a pinch of cayenne pepper for an extra fiery kick. Feel free to experiment!

Vegan Boondi Adaptation
Simply substitute the ghee with vegetable oil. It won’t have quite the same flavor, but it will still be delicious.

Gluten-Free Considerations
This recipe is naturally gluten-free, as long as your besan and rice flour are certified gluten-free.

Festival Adaptations (Diwali, Janmashtami)
During festivals, I sometimes add a few strands of saffron to the ghee while tempering for a beautiful color and aroma.

Serving Suggestions

This spicy boondi is fantastic on its own as a snack. But it’s also great as a topping for yogurt, or even as a crunchy element in chaat recipes. My kids love it sprinkled over their poha!

Storage Instructions

Store the cooled boondi in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

What is the ideal consistency of the boondi batter?
The batter should be smooth and slightly thinner than bajji batter. It should coat the back of a spoon.

Can I use a different type of flour instead of rice flour?
You can try cornstarch, but rice flour gives the best crispiness.

How do I prevent the boondi from absorbing too much oil?
Make sure the oil is hot enough and don’t overcrowd the pan. Drain the boondi well on kitchen towels.

What is the best way to store homemade boondi to maintain its crispness?
Store it in an airtight container at room temperature.

Can I add other spices to the tempering for a different flavor profile?
Absolutely! Cumin seeds, mustard seeds, or even a pinch of asafoetida (hing) would be delicious additions.

Enjoy making this Spicy Boondi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!