(Boo~n~dhee Wah~ree Duh~ee)

(Gram Flour Dumpling in Spiced Yoghurt)

Serves – 4



For the Boondhi

Gram flour – ½ cup

Oil – for frying

Water – 30ml.

For the Curds

Curds – 2 cups

Salt – ¼ tsp.

Sugar – ¼ tsp.

Cumin Powder – ½ tsp.

Red Chilli Powder – ½ tsp.

Coriander leaves – ½ tblsp.


1.) For making the Boondhi,  make a batter of the gram flour and water of a thick consistency.

2.) In a kadai, heat the oil for frying. Place a jharan (perforated spoon) on top to the kadai.

3.) Slowly pour the batter on the perforated spoon and let it drip through. When the batter is on the perforated spoon let it drip through on its own. Do not use your hands otherwise the Boondhi  will not be round in shape.

4.) Remove the perforated spoon and allow the Boondhi  to fry till it is firm and is yellow in colour.

5.) Immediately transfer the Boondhi  to a bowl of water. This is done so that the Boondhi does not fry any further with the oil retained in it; it is also done so that the excess oil is drained out and the Boondhi  becomes soft in consistency.

6.) Keep the Boondhi  in the water for a couple of minutes till it becomes soft.

7.) Remove the water and squeeze out the excess water from the Boondhi. While doing so, be careful not to break the Boondhi.

8.)  In a separate bowl, whisk the curd and add in all the spices and seasonings.

9.)  Add the Boondhi and mix thoroughly.

10.) Serve chilled garnished with chopped coriander leaves. 

To serve

Boondhi ji Dahi is served for lunch with Chiblaro.

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