In indian cuisine, boondi and sev are versatile, crunchy snacks that can transform a simple dish into a flavorful delight. Traditionally enjoyed in chaat, raita, or even as standalone munchies, these tiny fried treats are often considered a labor-intensive preparation. However, with a few clever shortcuts, you can whip up fresh, crispy boondi or sev even on busy mornings, ensuring your breakfast or snack is both tasty and satisfying.

Ingredients

For Boondi:

1 cup gram flour (besan)

1/4 tsp baking soda (optional, for extra crispiness)

1/4 tsp turmeric powder or pinch of saffron (optional, for color)

Salt to taste

Water (enough to make a flowing batter)

Oil for deep frying

For Sev:

1 cup gram flour (besan)

1/4 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp carom seeds (ajwain)

Salt to taste

Water (to make a slightly thicker batter than boondi)

Oil for deep frying

Quick Boondi Preparation

Make the Batter:

Mix gram flour, salt, turmeric, and baking soda in a bowl.

Gradually add water to form a smooth, flowing batter, slightly thinner than pancake batter.

Heat the Oil:

Heat oil in a deep frying pan on medium heat.

Fry the Boondi:

Hold a perforated spoon (boondi jhara) above the hot oil.

Pour a spoonful of batter and let small droplets fall into the oil.

Fry until golden and crisp, then drain on paper towels.

Cool and Store:

Let boondi cool completely before storing in an airtight container.

It can last up to 2–3 weeks at room temperature.

Quick Sev Preparation

Prepare the Batter:

Mix gram flour, turmeric, chili powder, ajwain, and salt.

Add water slowly to make a thick yet smooth batter suitable for pressing through a sev maker or a large-holed piping bag.

Heat Oil:

Heat oil in a pan on medium heat.

Fry the Sev:

Fill a sev maker with the batter and press it directly into the hot oil in circular motions.

Fry until light golden and crisp.

Drain on paper towels.

Storage:

Once cooled, store in an airtight container. Fresh sev remains crunchy for up to 2–3 weeks.

Tips for Busy Mornings

Prep in Advance: Make boondi or sev the night before and store in airtight containers.

Use a Sev Maker: A manual or electric sev maker speeds up preparation.

Batch Frying: Fry larger batches and store portions separately for a week’s use.

Quick Snacks: Sprinkle boondi on yogurt or salads, or mix sev with roasted nuts for a ready-to-eat breakfast mix.

Delicious Ways to Use Boondi and Sev

Boondi Raita: Mix boondi with yogurt, salt, and a pinch of roasted cumin powder.

Chaat Topping: Add crispy boondi or sev on top of fruit or vegetable chaat for crunch.

Breakfast Upgrades: Sprinkle sev on poha or upma for added texture and flavor.

Snack Mixes: Combine sev with peanuts, roasted chickpeas, or namkeen masala for a quick munch.

Conclusion

Boondi and sev are not just snacks—they are versatile, quick, and easy ways to elevate your meals, even on hectic mornings. With a smooth batter, a little oil, and a few minutes of frying, you can enjoy freshly made, crunchy delights ready to complement breakfast, snacks, or festive treats. By prepping in advance or batch-frying, these tiny golden bites can make every meal feel special without taking up too much of your morning time.

Disclaimer:

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