BM# 73: Week 2/ Day 2
Theme: Flavors of India
Dish: Boondhi Mixture — Amma’s Recipe

For the second day of ‘Flavors of India’, I have this very crunchy and addictive snack, boondhi mixture that my mom used to make very frequently while we were growing up. I never made it myself because I’m (too lazy, for one) not much into deep frying.Mixture with Boondhi I actually made this boondhi for last Diwali. It was part of my treats that I made to gave to friends and family. I wanted to something relatively simple to make and my mom suggested that I make this boondhi mixture.

I always worried that I might fry the boondhi too much or too little. If they are not fried properly, then that would result in soft and soggy mixture. On the other hand, if they are fried too much, then they will not be pretty and waaay too crispy.
Mixture with BoondhiTo get the boondhi nice and crispy, it is important to make sure that the consistency of the batter and frying it at the right temperature is very important. Once you have the boondhi ready, it takes just a few minutes to make the mixture.Mixture with BoondhiFried peanuts and curry leaves give nice texture and flavor to the dish. My kids love this crunchy mixture — it’s very addictive. It keeps well in an airtight container for up to a week — if it lasts that long, that is.bm-logo

Lets check out what my fellow marathoners have cooked today for BM# 73.

Print Recipe
Boondhi Mixture Yum
Boondhi Mixture is a crispy, crunchy and absolutely addictive snack. This is my mom's recipe and it turns out perfect every time.
Boondhi Mixture
Course snack
Cuisine andhra, south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
For the Sev:
  • 1 cup Besan (Chickpea flour)
  • ½ tsp Red Chili powder
  • To taste salt
For the Mixture:
  • ½ cup Peanuts
  • 8~10 curry leaves
  • ½ tsp Red Chili powder
  • To taste salt
Course snack
Cuisine andhra, south indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
For the Sev:
  • 1 cup Besan (Chickpea flour)
  • ½ tsp Red Chili powder
  • To taste salt
For the Mixture:
  • ½ cup Peanuts
  • 8~10 curry leaves
  • ½ tsp Red Chili powder
  • To taste salt
Boondhi Mixture
Instructions
  1. In a bowl, combine besan with enough water to make a smooth, pourable batter.
  2. Heat enough oil in a pan on medium heat. Pour the batter over a slotted boondi spoon and fry till golden brown.
  3. Remove onto a paper towel lined paper. Take them into a bowl.
  4. Fry the peanuts and curry leaves until crispy. Add to the bowl of boondi.
  5. Season the boondi mixture with red chili power and salt. Mix well and munch on.
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