Boondi

Boondi
	Boondi Mithai
Alternative names	Bundi
Place of origin	Indian subcontinent
Region or state	Rajasthan, Karnataka, Gujarat, Maharashtra, Haryana, Andhra Pradesh, West Bengal
Main ingredients	Gram flour
Variations	Khara or Kara
	Cookbook: Boondi; Media: Boondi;

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.

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 names

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

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.

Boondi laddoo

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

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