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Khari bundi
Salted gram flour pearls
ખારી બુંદી: tiny crisp pearls of gram flour batter tossed with salt, chilli and pepper
Khari bundi is the salted boondi that Gujarati cooks keep in a jar for raita, bhel, dahi puri and Diwali farsan mixes, and that farsan shops in Ahmedabad sell by the kilo. A pourable gram flour batter is tapped through a perforated ladle into hot oil, where it puffs into crunchy little pearls, then tossed while warm with salt, red chilli and black pepper. The common mistake is getting the batter consistency wrong: too thick and the drops grow tails, too thin and they spread flat, so test a few drops before frying the whole lot. Chef's tip: hold the ladle about 10 cm above the oil and tap its edge, never press the batter through.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the batter
- 7 oz fine besan (gram flour)sifted
- 1 tbsp rice flour
- ½ tsp salt
- 1 pinch bicarbonate of soda
- ¾ cup waterabout
For frying
- 4 ¼ cups sunflower or groundnut oil
For tossing
- ½ tsp salt
- 1 tsp red chilli powder
- ½ tsp chaat masala (optional)
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Method
0/6 doneStep 1: Whisk 7 oz fine besan (gram flour), 1 tbsp rice flour, ½ tsp salt and 1 pinch bicarbonate of soda with ¾ cup water to a smooth batter that flows off the whisk in a thick, steady ribbon, like pancake batter. Rest 5 minutes.
7 minStep 2: Pour 4 ¼ cups sunflower or groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium heat to 350°F on a thermometer. No thermometer? A single drop of batter should rise to the top within 2 seconds and stay round. Stay at the stove the whole time the oil is hot and keep the handle turned inwards.
8 minStep 3: Hold a perforated ladle (jhara) about 10 cm above the oil, pour on a ladleful of batter and tap the edge so drops fall in. Test a few first: if they have tails, add a spoon of water; if they are flat, add a spoon of besan.
2 minStep 4: Fry each batch, stirring gently, until the loud fizzing turns to a quiet hiss and the pearls are crisp and golden. Lift out and drain on kitchen paper. Wipe the ladle clean between batches.
15 minStep 5: While the bundi is still warm, toss it in a wide bowl with ½ tsp salt, 1 tsp red chilli powder, ½ tsp finely ground black pepper and ½ tsp chaat masala.
2 minStep 6: Cool completely and store airtight for up to 3 weeks.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 6 g
- Carbs
- 15 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khari bundi take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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