Silesian-style Boondi

Ingredients

In the Silesian-style Boondi, we adapt the traditional Indian Boondi by incorporating Silesian spices and herbs, giving it a distinct flavor profile that is unique to Silesian cuisine. The original Boondi is typically seasoned with Indian spices such as cumin, coriander, and chili powder, whereas the Silesian-style Boondi incorporates flavors like marjoram, caraway seeds, and smoked paprika, which are commonly used in Silesian cuisine. We alse have the original recipe for Boondi, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1/2 teaspoon marjoram 1/2 teaspoon marjoram
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/4 teaspoon smoked paprika 1/4 teaspoon smoked paprika
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the chickpea flour, water, salt, baking soda, marjoram, caraway seeds, and smoked paprika. Mix well to form a smooth batter.
2. 2.
   Heat vegetable oil in a deep frying pan or kadai over medium heat.
3. 3.
   Using a perforated spoon or a boondi ladle, pour small drops of the batter into the hot oil. Fry until the boondi turns golden brown and crispy.
4. 4.
   Remove the fried boondi from the oil and drain on a paper towel to remove excess oil.
5. 5.
   Repeat the process with the remaining batter.
6. 6.
   Allow the Silesian-style Boondi to cool completely before serving.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter consistency.

Tips & Tricks

• For extra crunch, you can add a handful of crushed roasted peanuts to the batter before frying.
• Adjust the spices according to your preference to make the Silesian-style Boondi more or less flavorful.
• Serve the Silesian-style Boondi with a tangy tomato chutney or a spicy Silesian mustard sauce for a delicious combination of flavors.

Serving advice

Serve the Silesian-style Boondi as a snack or appetizer at parties, gatherings, or as a crunchy accompaniment to your favorite Silesian dishes.

Presentation advice

Present the Silesian-style Boondi in a bowl or on a platter, garnished with fresh herbs such as parsley or cilantro for an appealing visual touch.