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Gram Flour Indian Snacks: Khara Boondi Recipe

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Spicy or Khara Boondi Snacks


An Overview of Making Spicy Boondis

Boondis are made of gram flour. Made perfectly, they are hollow inside with a crunchy, thin outer covering. You can check their puffiness by smooshing one between two fingers. If they are hollow, they crush; if not, they will be hard.

For making spicy boondis, you have to make a batter by mixing gram flour with red chili powder, salt, a pinch of hing, and some hot oil or ghee. Then the boondis are formed by pouring the batter into hot oil through a perforated ladle.

Fried boondis are then mixed with fried peanuts and curry leaves. If you want them to be spicier, add a mixture of red chili powder and salt to adjust the taste. You can store them in a water-tight container for 15–20 days and use them whenever desired.

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Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 bowls of spicy or khara Boondi


  • 4 cups chick pea flour/gram flour, coarse texture preferred, you can use smooth flour also.
  • 1/2 tsp rice flour, optional, gives crispiness to this snack
  • 2 pinches hing/asafetida
  • 1/4 tsp red chili powder
  • 2 tbsp hot oil or ghee, I used oil
  • 1/2 tsp salt, or as per taste
  • a fistful peanuts
  • a fistful curry leaves
  • 1/4 tsp red chili powder, optional, sprinkle on the snacks, I did.
  • 1/6 tsp salt, optional, sprinkle on the snacks, I did.
  • 1/6 tsp sugar, optional, I used

Step-By-Step Instructions and Images For Boondi Making:

  1. Take gram flour in a mixing bowl. Add red chili powder, hing, rice flour, hot oil, and salt. Mix them. Add water little by little and form a lump-free batter. The batter should be moderately thick and pouring consistency.
  2. Keep ready the utensils for making boondis. The ladle with holes is used for making boondis. Refer to the pic.
  3. Heat oil. When the oil is very hot, drop a tiny batter into it. This is for checking the consistency of the batter. If the boondi comes to the surface quickly, and is round and hollow, it is the perfect consistency.
  4. If the boondi comes up with a tail, it shows that batter is thick and you need to make it thin. Sometimes, when you drop it into the oil, it becomes flat. This is an indication that the batter is thin. You should add some gram flour to adjust the consistency.
  5. Once you get the proper consistency, pour boondi ladle full of batter. Hold it just above the hot oil. They may fall on their own or you have to move the batter with your fingers to make them fall into the oil quickly. Turn the boondis with another ladle with holes.
  6. Lower the fire. Fry them till they turn crispy. Take them out and place them on an absorbent paper towel.
  7. Now, wash the boondi ladle before pouring the batter for making the next batch. Otherwise, boondis will not get perfect shape. Repeat the procedure for the entire batter.
  8. Deep fry peanuts and curry leaves separately in the same oil. Add it with the boondis.
  9. Check boondis for taste. If you want boondis to be more spicy and salty, make a mixture of some red chili powder, salt, and 1/4 teaspoon sugar. Sprinkle the mix on hot boondis. Gently mix it with the boondis. Adjust the taste accordingly.
  10. Spicy boondis are ready to eat. Enjoy eating them with a cup of tea or coffee!

© 2017 ShailaSheshadri

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