Plain Boondi or Masala Boondi is a typical deep fried snack , consumed on any day or added into numerous dishes to enjoy it more. It is very easy to prepare. I’ve been making plain Boondi and Sweet Boondi, and Boondi Kheer past few years now, this year I’ve come up with a variation. Sometimes little change here and there is good 🙂
I have added spinach and beetroot puree into the boondi batter along with few spices. Colourful Boondi looks so cute and tastes so yummy. It can be perfect snack for Diwali in the tray and definitely will get lot of attention from young to old.
Note :- To make masala boondi, follow same method without spinach and beetroot puree.
You will need :-
- 1 cup fresh spinach or palak
- 1 small beetroot peeled and chopped
- 1-11/2 cup besan – chickpea flour
- 2 tbsp. rice flour
- 1 green chilli deseeded
- 1 tsp. red chilli powder
- Pinch freshly ground black pepper powder
- 1/2 tsp. black salt ( sanchar – sanchal powder )
- Salt to taste
- Pinch Bi co soda
- Oil for deep frying
- 1 tsp. chaat masala powder
- Water
- 2 perforated spoon ( jaro – Jara )
Allow the batter to fall into the kadai on it’s own and you can see small pearls in the hot oil. Fry them till they reach golden colour, drain and remove them with another jaro. When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don’t fall like perfect round pearls. When all boondis are done, mix in one plate and sprinkle chaat masala. Enjoy as a snack, or use in another recipe.
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Rich and scrumptious Sweets are very centric to Diwali, and one of the most kind of food served during the celebrations. Along with sweet dishes, savoury dishes equally popular too. Once you had sickly sweet Indian delicacies, tastebuds demands something ( chatpata ) tangy and spicy.
It’s hard to imagine Diwali without Chevdo or Chevro in a Gujarati household, It’s a tradition ! Whether diwali or not Gujaratis are known to munch away the various kind of chevda throughout the year, especially they love to have with Masala chai. But we don’t, Only on diwali I make one type of chevdo.
Chevdo tastes delicious either way fried or non fried, I like both. Because we are celebrating festivities I have prepared an elaborate preparation of the chevdo by adding nuts, dry fruits and Spinach and Beetroot Masala Boondi. Chevdo looks so colourful and tasty too. I thoroughly enjoyed making it,It’s tastes awesome and definitely I’ll become once again a proper Gujju and will munch away my Panch Ratna Chevdo with cup of chai.
You will need :-
- 1/2 cup Spinach and Beetroot Masala Boondi
- 250 g thin poha
- 25 ml oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- Pinch of asafoetida
- 1 tsp. white poppy seeds
- 1 tsp. whole coriander seeds
- 2-3 dried red chillies
- 1 green chilly chopped
- 10-12 Curry leaves ( fresh )
- 2 cloves
- 1″ cinnamon bark
- 1/2 cup nuts ( cashews, almonds )
- 1/4 cup peanuts
- 3-4 tbsp. dariya ( roasted chana daal )
- 3-4 tbsp sultanas or raisins
- 3-4 tbsp coconut flakes
- 1 tbsp. desiccated coconut
- 1 tsp. turmeric powder
- Salt to taste
- 2-3 tbsp powdered sugar
- Pinch Limbu na phool ( citric acid ) powdered
Method :- Preheat oven to gas mark 4. Clean poha, place on a baking sheet and bake for 10-12 minutes. after 5-6 minutes gently mix the poha and switch the sides of baking sheet so poha bakes evenly. Once poha gets crunchy and crispy, remove from the oven and transfer in a big bowl or pan. In the baking tray, now add cashews, almonds and coconut flakes. Bake for 3-4 minutes, make sure coconut flakes does not get too much brown, if necessary take it out before nuts. Now prepare vaghar ( tempering ) by heating oil in a big kadai. Add peanuts and fry on a very low heat. Remove and add to baked poha. Add mustard seeds, once they crackle add cumin seeds and add hing ( asafoetida ). Now add red chillies, green chillies and curry leaves. Then add cloves, cinnamon, whole coriander seeds, poppy seeds and roasted daria. Fry few seconds, then add turmeric powder and add baked poha. Start mixing very gently, add roasted nuts, coconut flakes and raisins. Keep mixing and add salt and sugar. Keep roasting chevdo mix for another 3-4 minutes. Turn the heat off, add very little limbu na phool and keep mixing chevdo for another 2-3 minutes. Once it’s cool down, add Spinach and Beetroot Masala Boondi. Mix. Store in a airtight container. Enjoy with a cuppa !
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