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. 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.
To 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.Fried 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.