Boondi ki sabzi

Boondi ki sabzi

Boondi is a rajasthani snack item. It can be either sweet or khara or tikha. In every ways it is very delicious dish to eat. Sweet boondi is a sweetened fried chickpea (besan) flour. It can be stored for a week. Boondi laddo is the best way to have sweet boondi.

Khara boondi is equally famous. It is prepared from chick pea flour batter mixed with spices, salt and chilli powder.it can be eaten alone as a snack item. But khara boondi is used as boondi raita. It is very famous accomplishment in an Indian thali. Here I am going to show another khara boondi dish which can be eaten with rice, pulao or biryani. Thia dish is called as kjhara boondi ki sabzi.

For boondi

Besan – 1 cup

Salt to taste

Haldi- 1/2tsp

Red chilli- 1/2tsp

Mitha soda- 1/2tsp

Garam masala- 1/2tsp

Water as required

Oil for frying

For sabzi

Onion- 2 medium

Garlic- 4 to 5 cloves

Ginger- 1inch

Tomato -1 medium

Coriander leaves to garnish

Oil- 1tbsp

Zeera- 1/2tsp

Green chilli- 1

Salt to taste

Haldi- 1/2tsp

Red chili- 1/2tsp

Peanut- ¾ cup

Garam masala- 1 tsp

For boondi

In a bowl add all dry ingredients and mix properly. Now add water to it. Add little water at time and mix. It should be medium thick consistency batter like idly batter. Too runny batter will make boondi flat and too thick batter will tail end for the boondis. So adjust the consistency accordingly.

Heat oil in a kadai and keep a holed ladle or perforated ladle or jhara on it. With a spoon add some batter on the ladle and slowly spread with a spoon. Fry the boondis till crispy. The best time to remove the boondi is when oil stop sizziling. Repeat the process to make the boondis.

For sabzi

Clean and chop onion. Peel and chop garlic and ginger. Chop green chili and tomato and keep aside. You can avoid chilli if kids will eat.

Dry roast the peanut and crush them a bit and keep aside.

Heat oil in a kadai and add zeera to it. Let it release its flavor to the oil. Add chopped onion to it and let it sauté up to golden in color. Now add chopped garlic and ginger and sauté again.

When the raw smell goes from the ginger and garlic add tomatoes and sauté again. Add haldi, salt and red chili to it. When all the masala come together add crushed peanut to it and sauté. At last add boondis to  it and mix. Add garam masala and coriander leaves to it. Serve hot and immediately before the boondi will be shoggy.