Besan Boondi for Raita – Video

Besan boondi is fried gram flour small sized balls that are primarily used as an ingredient for making curd. Boondi raita is a popular side dish.

Written by Maahi Gupta
  Maahi Gupta    Updated  15 Nov, 17


Besan boondi is fried gram flour small sized balls that are primarily used as an ingredient for making curd. Boondi raita is a popular side dish.


2 min Prep
10 min Cook
Yield  2 cup
Nutrition Facts
Besan Boondi for Raita - Video
Amount Per Serving
Calories 132 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 17mg 1%
Potassium 195mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 5g 10%
Vitamin A 0.3%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


  • Take a bowl, add Gram flour and Oil.
  • Mix and then add small amount of water gradually and keep mixing. Do NOT add all water in one go.
  • Once you add water, you will see some lumps in the paste. Mix it well to remove all visible lumps.
  • Once all lumps have vanished, add some more water and mix again.
  • After mixing it for about 30 seconds, you will see a smooth paste coming up.
  • Identification for ready paste: A: There are no lumps & B: It has dropping consistency with no breaks as shown.
  • Dropping consistency: If you drop the paste by raising spoon, there should be no breaks in the string.
  • We used total of 1/3 cup of water. Now, we need to fry to make Boondi.
  • Add good amount of Oil in a pan and heat it on high flame.
  • We will turn the flame to medium once we are ready to start frying.
  • One of the most important utencil in making Boondi is the Spatula with a Sieve called Jhar in Hindi.
  • The spatula needs to have the small holes as shown.
  • The size of holes should be small. Extra small or bigger ones are not recommended.
  • I am using a spatula with a big size head. Smaller ones are also good to use.
  • By this time, Oil has got pretty hot on high flame. Turn the flame to medium.
  • Now, hold the Spatula just over the frying pan and start pouring the Gram flour paste.
  • Keep pouring the Gram flour paste and the Boondi’s will automatically start frying in the pan.
  • Fry them on medium flame until they turn light golden in color.
  • Once they turn light golden brown, take them out of frying pan.
  • Crispy Boondi is ready to gel with Curd and make a delicious raita.
  • Remember to keep a check on the quantity of water in Gram flour paste.
  • Extra water will flatten them while frying and lesser will make gain tails. None of them will make a good Boondi.
  • So, the quantity of water is pretty important to make perfect round shaped Boondi.
  • Do NOT store Boondi in any container immediately after frying.
  • Let it cool down to room temperature first to get the crispness.
  • You can even try Boondi’s sabzi or use it to make the evergreen Boondi Raita. Garnish your raita with roasted Cumin and Black Salt. Enjoy.

  •   Storage and Serving Suggestions

    1. Besan Boondi can preserved for about a month without refrigeration.
    2. Use it directly to add as an ingredient for other recipes, that may need it.
    3. It is primarily used in the Boondi raita recipe.
    4. You can also dip it in Sugar Syrup (Chashni) and eat it as a dessert. This sweet treat is also a pretty popular Prasad for Indian god 'Hanuman-ji'.



    Written by Maahi Gupta
      Maahi Gupta