Shwet's Sizzling Wok

A foodie's delight

Spicy Boondi Mixture

on January 13, 2015

I had prepared this mixture for Diwali, It was my first try in making dry snacks šŸ˜€ Only making boondi was a hassle !! Rest of the process went on smoothly šŸ™‚ So here’s the recipe


  • Gram flour : 1 cup
  • Rice flour : 1/2 cup
  • Cooking soda : 1 tiny pinch
  • Salt As needed
  • Cashew nuts 6 – 8
  • Ground nuts 2 tbslp
  • Curry leaves 1 sprig
  • Ghee 1 tsp
  • Oil for deep frying

For the masala powderĀ 

  • Coriander seeds : 1 tablespoon
  • Cumin seeds : 3 tablespoons
  • Black peppercorns : 10-12
  • Fennel seeds (saunf) : 1 teaspoon
  • Clove : 1 Dried
  • red chillies : 3-4
  • Oil to deep fry
  • Chaat masala : 1 teaspoon
  • Black salt (kala namak) to taste
  • Curry leaves : a fistful
  • Sugar 1 teaspoon

Method – For masala

  • Dry roast coriander seeds, cumin seeds, peppercorns, fennel seeds, clove and red chillies till fragrant. Cool and powder. (This powder can be stored in an airtight jar and used as required for mixtures, cashew masala etc

Method – For boondi

  • Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.
  • Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
  • Fry with constant turning to ensure even cooking and drain once the bubbles ceases and until its golden colour.
  • Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.
  • Heat another pan, add ghee, when hot, add broken cashews, peanuts if using and fry till golden. Then add curry leaves and fry till nice aroma rises and add 1 tbsp of the ground masala andĀ give a quick stir and switch off the flame. Add this to the boondi and mix well.
  • Once its cool, Store in an airtight container

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Food and Lifestyle Blogger !!

Sharmis Passions

A foodie's delight

Rak's Kitchen

A foodie's delight

Authentic Food Delights

A foodie's delight

Sano's CookBook

Cooking is an evergreen and immortal art to me

Tickling Palates

Indian Food Blog on Vegetarian and Vegan Recipes from India and around the World

Kudpiraj's Garam Tawa

A foodie's delight

Ria's Collection

A foodie's delight

Geeths Dawath

A foodie's delight

Edible Garden

Simple, Delicious, Everyday Recipes

%d bloggers like this: