Bonda(undan pori)

Ingredients:

1 cup Whole Wheat Flour (Atta)

2 tablespoons Milk Powder

1/4 teaspoon Baking Soda

Water, as needed to form a batter

Oil, for deep frying

Preparation

Combine Dry Ingredients:

In a mixing bowl, combine the whole wheat flour, milk powder, and baking soda. Mix them well with a spoon to ensure the baking soda is evenly distributed.

Prepare the Batter:

Gradually add water to the dry ingredients, mixing continuously with a whisk or a spoon.Form a smooth, lump-free batter. The consistency should be such that when you lift a spoonful and let it fall, it coats the spoon evenly but is still pourable. It shouldn’t be too thick or too thin. Aim for a consistency similar to pancake batter.

Rest the Batter (Optional but Recommended):

Cover the bowl and let the batter rest for about 10-15 minutes. This allows the wheat flour to absorb the liquid properly and results in softer boondas.

Heat Oil for Frying:

Heat enough oil in a deep frying pan (kadhai) or a wide, heavy-bottomed pan over medium heat. The oil should be hot enough for frying but not smoking. To check if the oil is ready, drop a tiny amount of batter into it; it should rise to the surface steadily and sizzle gently.

Fry the Boondas:

Once the oil is hot, reduce the heat to medium-low.
Take a slotted spoon or a perforated ladle. Hold it just above the hot oil.Pour a spoonful of the batter onto the slotted spoon. Gently move the spoon in a circular motion or tap it lightly with another spoon so that small droplets of the batter fall directly into the hot oil. You should see small, round boondas forming.Fry a few boondas at a time, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in unevenly cooked and greasy boondas.Fry the boondas until they turn golden brown and are cooked through. This should take about 2-3 minutes. Stir them gently in between to ensure even browning.

Drain the Boondas:

Once the boondas are golden brown and crisp, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

Serve:

Serve the Boondas hot as a snack. They can be enjoyed plain or with a sprinkle of chaat masala or alongside a cup of tea or coffee.

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