Boondi [SEP] country of origin
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
sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.
Composition Boondi laddu.
Boondi laddu or bundiar laddu is made from bengal gram flour (besan) based boondi. It is often served on festivals such as Raksha Bandhan and Diwali.
Motichoor laddu is made from fine boondi where the balls are tiny and is cooked with ghee or