Boondi is an Indian dessert made from sweetened, fried chickpea flour. Being very sweet, it can only be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu ("Nukti ja laddu" in Tharparkar) are preferred. There is also a savory version, called Khara or Tikha.

Boondi Mithai.jpg
Boondi Mithai
Alternative namesBundi
Place of originIndian subcontinent
Region or stateRajasthan, Karnataka, Gujarat, Maharashtra, Haryana, Andhra Pradesh, West Bengal
Main ingredientsGram flour
VariationsKhara or Kara
it is known as Bundia in Bangladesh

To make boondi laddu, fried boondi is dipped in sugar syrup.

Boondi is also considered an important recipe as per the Hindu culture as the sweetened boondi is often distributed in many parts of India specifically on Tuesday in remembrance of Lord Hanuman.

Common namesEdit

In Sindh it is referred as Nukti (Sindhi: نڪتي‎, Dhatki: نڪتي | नुक्ती).

Khara boondiEdit

In preparing tikha or khara boondi, the batter is mixed with spices and salt before frying. Crushed curry leaves are added. Khara boondi is eaten by itself or is added to Indian-mixture.

Boondi raitaEdit

Boondi is popularly used to prepare raita in Pakistan and North India. Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal.

Boondi laddooEdit

Sweet round objects made from boondi used in Hindu religion also.

External linksEdit