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Boondi Masala Salad


Boondi masala: Spicy fried crunchy gram flour puffs. Traditionally it’s eaten with yogurt (dahi boondi). This is a twist on the traditional recipe to make it more versatile.


Boondi salad is very a colorful dish, its one of those dishes you eat with your eyes first! I love how easy it is to make and the fact that it doesn’t require me to turn my stove on is just icing on the cake. Also it’s FILLED with so many yummy veggies and fruits as well.


This salad hits all of the taste notes; it’s salty, sweet, tangy, and spicy. This is actually my mom’s recipe, which she made recently for my son’s first birthday party – it was a hit! I even gave it to my son; I just added a little bit of yogurt for him to mellow things down. It a great light lunch item as well!


Make this as an appetizer at your next party and impress your guests, be sure to tag me and share how you liked this. As always, stay happy and stay hungry! :)



Masala Boondi Salad:

Prep time: 20 minutes

Cook time: 0

Severing size: 6-8


Ingredients:

· Masala Boondi (store bought, bought mine at Patel brothers)

· Fine sev (optional)

· 1 Carrot diced

· 1 Green pepper diced

· 1 Red bell pepper diced

· 1 Red apple diced

· 1 Green apple diced

· 4 Green grapes halved

· 4 Red grapes halved

· 1 Beets shredded

· 1 Tomato diced

· 4 Stalk Green onion chopped

· 1 tsp red chili powder

· Salt to taste (optional)

· 1 tbs Chaat Masala

· Half of a lemon

· 1 tsp Olive oil

· Chopped cilantro for garnish


Assemble:

1. Mix all the veggies and fruit in a large bowl. Put everything in a cheesecloth and squeeze out all the access liquid.

2. Put the fruit and veggie mixture in a big bowl - add olive oil, chaat masala, red chili powder, and salt if using and mix.

3. Add the pack of the masala boondi when ready to serve. Squeeze the lemon juice, top with the fine sev (if desired), and add cilantro.

4. Give everything one last mix and serve, add extra sev and cilantro (if desired) on top and enjoy!



Notes: I used my Vidalia chop wizard to chop all the veggies so they were perfectly diced (using the smaller blade to get smaller dices). I bought my masala boondi (Deep brand) from Patel Brothers, but can be easily found at any Indian grocery store. I HIGHGLY recommend adding your boondi right before serving to prevent it from getting soggy. Enjoy!

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