boondi

Boondi is a culinary preparation consisting of small, round drops made from gram flour (besan) that are fried in oil. It is commonly found in the cuisines of the Indian subcontinent, including India, Pakistan, and Bangladesh, where it appears in both savory and sweet dishes. The name boondi likely derives from a Hindi or Urdu word describing tiny drops.

The basic method involves making a thick batter of besan and water. The batter is then dropped through a perforated spoon, funnel, or sieve into hot oil, creating numerous tiny droplets that fry quickly until crisp and lightly golden. The finished boondi can be used immediately or allowed to cool and stored. Texture varies by application; some versions are crisp and brittle, while others are soft and delicate.

Sweet boondi is typically soaked in a sugar syrup enriched with flavorings such as cardamom and saffron, and is eaten as a snack or used to decorate desserts. A popular preparation is boondi laddu, in which the sweet droplets are rolled into round confections with a binding agent like melted ghee or jaggery. Savory boondi is used as a garnish or ingredient in dishes such as boondi raita, where the droplets are added to seasoned yogurt, and in various curries and snacks for added texture.

Nutritional content and preparation methods vary by recipe and region. Boondi is usually gluten-containing if made with besan, but can be prepared in gluten-free versions with alternative flours. It remains a versatile element in both festive sweets and everyday cooking.