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.
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
