Boondi

This article is about the Indian dessert. For the city in Rajasthan, see Bundi.

Boondi

Boondi Mithai
Alternative names	Bundi, Bundiya, Buniya, Bonde, Nukti, Boondia, Bundia
Course	Dessert
Place of origin	Indian subcontinent
Region or state	Andhra Pradesh, Bangladesh, Bihar, Gujarat, Haryana, Maharashtra, Karnataka, Odisha, Kerala, Punjab, Rajasthan, Sindh, Uttar Pradesh, West Bengal, Tamil Nadu
Main ingredients	Gram flour, sugar
Variations	Khara or Kara boondi
Media: Boondi

Boondi is an Indian snack made from fried chickpea flour. It is either eaten as a savoury snack or sweetened as a dessert. ^[1]

In Sindh and Rajasthan, the dish is called nukti (Sindhi : نڪتي, Dhatki: نڪتي | नुक्ती). In Nepali, Bhojpuri Region and Bihar it is referred to as buniya/bundiya (बुनिया/बुंदिया). In Bengal, it is called bonde or budiya (বোঁদে/বুদিয়া).

Preparation

Sweetened boondi

To make the sweetened boondi, chickpea flour, baking powder, and food colouring are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup. ^{[2] [3]}

Variations

• Boondi is used to prepare raita in 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. ^[1]

Homemade Boondi from West Bengal

• To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into a ball. It can be garnished with nuts and raisins. ^[3]

• Khara or kara boondi (spicy savory boondi) is made by adding chili powder, salt, turmeric powder to the boondi batter and deep fried in oil. Khara or kara boondi is eaten by itself or added to Bombay mix. Crushed curry leaves, roasted peanuts, roasted cashew are added. ^[4]

• In West Bengal, Sada Bonde from Kamarpukur was awarded a Certificate of Registration of Geographical Indication in 2025. ^[5] This variant is made using the milk product chhena, sugar and ghee. ^[5]

References

1. Tiwari, Brijesh; Singh, Narpinder (2015). Pulse Chemistry and Technology. Royal Society of Chemistry. p. 271. ISBN   9781782625674.
2. Pandya, Michael (1989). Indian Vegetarian Cooking. Inner Traditions – Bear & Company. p. 179. ISBN   9780892813421.
3. Sudhir, Satya (2018). A Hundred Red Roses. Notion Press. ISBN   9789386295897.
4. "Diwali 2024: Namkeen Recipes To Delight Your Guests". ABP Live. 21 October 2024. Retrieved 21 July 2025.
5. "Kamarpukur sada bonde awarded GI tag". The Statesman. 5 April 2025. Retrieved 15 April 2025.

See also

• Moti pak

External links

• Media related to Boondi at Wikimedia Commons