Boondi
{{Short description|Indian snack made from fried chickpea flour}}
{{about|the Indian dessert|the city in Rajasthan|Bundi}}
{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Boondi
| image = Boondi Mithai.jpg
| caption = Boondi Mithai
| alternate_name = Bundi, Bundiya, Buniya, Bonde, Nukti
| country = Indian subcontinent
| region = Andhra Pradesh, Bangladesh, Bihar, Gujarat, Haryana, Maharashtra, Karnataka, Odisha, Punjab, Rajasthan, Sindh, Uttar Pradesh, West Bengal
| creator =
| course =Dessert
| served =
| main_ingredient = Gram flour, sugar
| variations = Khara or Kara
| calories =
| other =
}}
Boondi is an Indian snack made from fried chickpea flour. It is either eaten as a savory snack or sweetened as a dessert.{{Cite book|last=Tiwari|first=Brijesh|title=Pulse Chemistry and Technology|last2=Singh|first2=Narpinder|publisher=Royal Society of Chemistry|year=2015|isbn=9781782625674|pages=271}} West Bengal's Kamarpukur Sada Bonde awarded GI tag.{{Cite web |last=Service |first=Statesman News |date=2025-04-05 |title=Kamarpukur sada bonde awarded GI tag |url=https://www.thestatesman.com/bengal/kamarpukur-sada-bonde-awarded-gi-tag-1503416242.html |access-date=2025-04-15 |website=The Statesman |language=en}}
In Sindh and Rajasthan, the dish is called nukti ({{langx|sd|نڪتي}}, Dhatki: نڪتي | नुक्ती). In Nepali, Bhojpuri Region and Bihar it is referred to as buniya/bundiya (बुनिया/बुंदिया). In Bengal, it is called bonde/budiya (বোঁদে/বুদিয়া).
Preparation
File:Bundiya also known as mihidana, burinda.jpg
To make the crispy savory snack, chickpea flour, baking powder, and turmeric are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup.{{Cite book|last=Pandya|first=Michael|title=Indian Vegetarian Cooking|publisher=Inner Traditions – Bear & Company|year=1989|isbn=9780892813421|pages=179}}{{Cite book|last=Sudhir|first=Satya|title=A Hundred Red Roses|publisher=Notion Press|year=2018|isbn=9789386295897}} Crushed curry leaves are added. Khara boondi (spicy savory boondi) is eaten by itself or is added to Bombay mix.
Variations
Boondi is popularly used to prepare raita in North India. Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal.
File:Homemade Boondi in West Bengal, India.jpg]]
To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into a ball. It can be garnished with nuts and raisins.
References
{{Reflist}}
External links
- {{Commons category-inline|Boondi}}
{{Bangladeshi dishes}}
{{India-cuisine-stub}}