Boondi Masala is a simple appetiser, a tasty snack that you can fix in a matter of minutes. Also, it needs just a few ingredients. Perfect for your evening hunger pangs or even for a party!
What is Boondi Masala?
For the uninitiated, boondi refers to droplets of spiced gram flour batter dropped into hot oil and deep-fried till it is crispy. It isn’t the healthiest thing, but I know many who adore it, myself included. Actually, everyone in our house is a boondi fan – we love eating it as is, in raita, or sprinkled over bisi bele bath.
When I saw this recipe for restaurant-style Boondi Masala on my friend Preethi’s blog, I knew I had to make it. Just as I had known it would, it was an instant hit at home. All of us loved it so, so much!
Boondi Masala is a sort of bhel made using boondi. With finely chopped onions and tomato, a dash of lemon juice, garnished with fresh coriander, Boondi Masala is surely a delight to the tastebuds. Making boondi at home is a tedious process and one that requires considerable skill, but if you happen to have it on hand, this Boondi Masala is an easy-peasy snack to put together. Here, I have used store-bought boondi.
How to make Boondi Masala
I have used Preethi’s recipe as the base, and made the Boondi Masala with a few variations of my own. Here’s how I went about it.
Ingredients (serves 2-3):
1. 1-1/2 cups of salted boondi
2. Black salt to taste
3. 1/2 teaspoon roasted cumin (jeera) powder
4. 1/2 teaspoon powdered sugar
5. 1 small onion
6. A small piece of carrot
7. 1 small tomato
8. 1 tablespoon finely chopped coriander
9. Juice of 1/2 lemon or to taste
Method:
1. Take the boondi in a large mixing bowl.
2. Add in black salt to taste, powdered sugar and roasted cumin powder.
3. Peel the onion and chop finely. Peel the carrot and grate medium-thick. Chop the tomato finely. Add the chopped onion and tomato and grated carrot to the mixing bowl, along with the finely chopped coriander.
4. Add the lemon juice to the mixing bowl.
5. Mix everything up well. Your Boondi Masala is ready. Serve immediately.
Tips & Tricks
1. I have used store-bought boondi here. You can make your own at home instead.
2. The boondi I used had red chilli powder and roasted peanuts added to it. If you are using plain boondi, you could add red chilli powder or finely chopped green chillies. Dry-roasted and crisp peanuts can also be added. Roasted cashewnuts would also make a great addition.
3. To make roasted cumin powder, I dry roast a few tablespoons of cumin seeds on medium flame in a heavy-bottomed pan, till they become fragrant. I allow these to cool down completely, then coarsely grind them, and store the powder in a dry and air-tight bottle. I always have a batch of this roasted cumin powder at hand, which I use as needed.
4. You can add finely chopped capsicum and/or grated raw mango to the boondi too.
5. Adjust the quantity of black salt, sugar, roasted cumin powder and lemon juice as per personal taste preferences.
6. This Boondi Masala needs to be consumed immediately after making it. If it sits around for too long, the boondi will lose its crispiness.
Did you like this recipe? Do tell me in your comments!
The World Through My Eyes 
surely a quick fix, and a treat for those 4pm cravings. the boondi chaat (as I mught want to call this 🙂 ) looks and sounds delish!
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@sizzlingtastebuds
Boondi chaat is just about right! 🙂 Try it out – it tastes delicious.
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Boondi masala looks irresistible Priya. Perfect for the short hunger pangs. Always a hit at my place too. Am so glad you liked my recipe .
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@preethi76
I loved it, Preethi. All of us at home did. Thank you so much for the recipe!
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Boondi in chaat form is a super hit as an appetiser or even as quick tea time snack .you now got me craving for this boondi masala
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@Priya VJ
Awww! Do try it out soon, Priya!
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