Boondi
 Boondi Mithai | |
| Alternative names | Bundi |
|---|---|
| Place of origin | Rajasthan (India) |
| Region or state | Rajasthan, Karnataka, Gujarat, Maharashtra, Haryana, Andhra Pradesh, and other central and western regions of India |
| Main ingredients | Gram flour |
| Variations | Khara or Kara |
 Cookbook: Boondi  Media: Boondi | |
Boondi (Rajasthani: बूंदी,Urdu: بوندی, bundi) is a Rajasthani snack food made from sweetened, fried chickpea flour. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu are preferred. There is also a savory version, called Khara or Tikha.
To make boondi laddu, fried boondi is dipped in sugar syrup.
Khara boondi
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 raita
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.
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