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snacks

(95) Khara Bundi

Ingredients

  • 1 cup Besan ( Fine Bengal gram flour)
  • ½ cup + 1 or 2 tbsp. water.
  • ⅓ tsp. salt.
  • ¼ tsp. Asafoetida powder.
  • 1 tbsp. Sesame oil.
  • Ground nut oil for frying.

Method

  1. ½ cup water and besan mix in the blender .
  2. Add salt , oil, asafoetida powder and 1 tsp. water .Again blend the batter till it becomes frothy .Check the consistency of batter. It must be pouring .
  3. Transfer the batter to sauce pan. Close the lid and keep aside for 10 minutes.
  4. After 10 minutes heat oil in kadhai. Once oil heated turn the gas stove on medium flame.
  5. Hold jara(sieve spatula) in your left hand half foot above the oil kadhai and pour ½ cup of batter with your right hand.
  6. Gently tap your right hand finger on the handle of the jara so that small round drops fall in the oil. otherwise if your batter is proper bundi fall automatically.
  7. If the batter is too thick bundi wont drop from jara and if batter is thin then instead of round bundi,you will get shapeless bundi.
  8. Fry bundi till golden brown and removed from oil with the help of strainer mesh spatula.
  9. Finish batter in same way .
  10. You can use bundi for making bundi raita, in making of bhusu or as you desire.
Making of bundi

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

3 replies on “(95) Khara Bundi”

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