Palak Beet Masala Boondi

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 ladoo 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.

📖 Recipe

Spinach Beetroot Masala Boondi

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Spinach Beetroot Masala Boondi is a vibrant, savoury boondi made with two naturally coloured batters—spinach and beetroot. These crisp gram flour pearls are lightly spiced and finished with chaat masala for a tangy snack or chaat base.

Course Snacks

Cuisine Indian

Diet Vegan

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Author Hayley Dhanecha

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Ingredients

• 2 cup chickpea flour besan
• 3 tablespoons rice flour
• 1 cup fresh spinach palak
• 1 small beetroot peeled and chopped
• 1 green chilli deseeded
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper
• ½ teaspoon black salt kala namak
• salt to taste
• pinch baking soda
• 1 teaspoon chaat masala
• tap water as needed
• oil for deep frying

Instructions

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• Wash the 1 cup fresh spinach and place it in a microwave-safe bowl. Cook on high power for 1 minute along with the green chilli. Set aside to cool.
• Place the 1 small beetroot with 2 to 3 tablespoons water in a pressure cooker and cook for about 3 whistles until soft. or cook in the instant pot. Allow to cool.
• Once cooled, blend the cooked spinach and 1 green chilli and cooked beetroot separately into smooth purées.
• In a bowl, mix 2 cup chickpea flour, 3 tablespoons rice flour, salt to taste and pinch baking soda.
• Divide the besan mixture evenly into two bowls.
• In one bowl, add spinach purée and 1 teaspoon black pepper. In the other, add beetroot purée, 1 teaspoon red chilli powder and ½ teaspoon black salt.
• Mix each batter well, adding a little tap water if needed to achieve a smooth, medium-thick pouring consistency.
• Heat oil in a heavy-bottomed kadai until very hot.
• Hold a perforated spoon (jharo) over the hot oil and pour 2 to 3 spoonfuls of batter so it drops into the oil as small pearls.
• Fry until golden and crisp, then remove using another jhar or slotted spoon.
• Clean the base of the perforated spoon between batches for even-shaped boondi.
• Repeat with both batters.
• Once done, mix both spinach and beetroot boondi together.
• Sprinkle 1 teaspoon chaat masala and mix gently.

Notes

• Ensure both batters are of similar consistency for even frying.
• Oil temperature should be hot enough to form proper boondi pearls.
• Store in an airtight container once fully cooled.

Nutrition

Calories: 135kcal | Carbohydrates: 21g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 198mg | Potassium: 316mg | Fiber: 4g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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