Palak Beet Masala Boondi - Spicy Spinach , Beetroot Gram Flour pearls

Plain Boondi or Masala Boondi is a typical deep fried snack , consumed on any day or added into numerous dishes to enjoy it more. It is very easy to prepare. I've been making plain Boondi and Sweet Boondi,  and Boondi Kheer past few years now, this year I've come up with a variation. Sometimes little change here and there is good :)

I have added spinach and beetroot puree into the boondi batter along with few spices. Colourful Boondi looks so cute and tastes so yummy. It can be perfect snack for Diwali in the tray and definitely will get lot of attention from young to old.

Note :- To make masala boondi, follow same method without spinach and beetroot puree.

You will need :-

  • 1 cup fresh spinach or palak
  • 1 small beetroot peeled and chopped
  • 1-11/2 cup besan - chickpea flour
  • 2 tbsp. rice flour
  • 1 green chilli deseeded
  • 1 tsp. red chilli powder
  • Pinch freshly ground black pepper powder
  • 1/2 tsp. black salt ( sanchar - sanchal powder )
  • Salt to taste
  • Pinch Bi co soda
  • Oil for deep frying
  • 1 tsp. chaat masala powder
  • Water
  • 2 perforated spoon ( jaro - Jara )
method :-
clean, wash and place spinach in a M/W proof bowl.
Cook spinach and green chilli, just 1 minute on High Power.
Place beetroot and just 2-3 tbsp. water in a pressure cooker and cook till 3 whistle.
When both ingredients are cold , grind separately in a grinder till very smooth puree.
Now mix besan, rice flour, salt, soda in one bowl.
Make equal two portions in a two seperate bowl.
In one bowl add spinach puree and black pepper powder.
In another bowl add beetroot puree, red chilli powder and black salt.
Mix , add very little water and make not too thick not too thin batter.
Heat oil in a heavy bottom kadai, oil should be very hot.
Take jaro, and keep jaro above hot oil upside down and pour 2-3 spoons of the batter.
Allow the batter to fall into the kadai on it's own and you can see small pearls in the hot oil.
Fry them till they reach golden colour, drain and remove them with another jaro.
When one round is over, clean or wipe completely the bottom of the holes thoroughly otherwise in the next round they don't fall like perfect round pearls.
When all boondis are done, mix in one plate and sprinkle chaat masala.

Enjoy as a snack, or use in another recipe.

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