How to Make Boondi at Home Besan Ki Boondi For Dahi Bhally بیسن کی بوندی

Directions:
-In a bowl, add sifted chickpeas flour, sifted plain flour, salt, carom seeds, baking soda, and oil.
-Mix well all the ingredients.
-Add water in it and whisk it for 2 minutes with the help of an electric beater. (You can whisk it with a hand beater as well).
-After 2 minutes, add more water in it and whisk it for another 2 minutes until a smooth batter is formed.
-Cover the Batter and set it aside for 10 minutes.
Making Bondi with Perforated Spoon:
-Heat cooking oil in a wok, hold a perforated spoon (a big round spoon with multiple small holes in it) and wet it with water.
-Then, pour the prepared Batter on the spoon with the hand and rub the hand smoothly, so the droplets of Batter fall into the cooking oil.
-Fry the boondi for 2 minutes on medium flame and take out the Bondi in a bowl.
-Put fried boondi in preheated oil and fry it for 2 minutes to make it crispy on medium to high flame.
-After frying, keep them in an airtight box or shopper. It can be saved for up to 2 months.
Making Bondi with Ketchup Bottle:
-Put Batter in a ketchup bottle.
-Heat cooking oil in a wok and pour the batter into the wok with the help of a ketchup bottle.
-Fry the boondi for 2 minutes on medium flame and takeout the bondi in a bowl.
-Don't turn the flame off, and preheat the flame for 1 more minute.
-Put fried boondi in preheated oil and fry it for 2 minutes to make it crispy on medium to high flame.
-After frying, keep them in an airtight box or shopper. It can be saved for up to 2 months.
Tips and Tricks
-Use the electric beater for better results.
-Fry the dumplings (Boondi) twice to make them crispy.
-The Batter should be neither too thin nor too thick.
-Pressing the ketchup bottle a little will make it in a rounded and circular shape; pressing more will make it in a longer shape.
-By spooning upside down, the boondi (dumplings) will be long in shape and vice versa to make them round. Don't put Batter on top of each other.