Try this. Sprinkle a handful or Boondi on Dahi Vada, leave it for a few minutes and go for it. The semi-soft and spicy Boondi with Dahi Vada tastes out of the world!

“What are you cooking, Ammamma?” Gargi asked, settling on the kitchen platform, her eyes bright with curiosity.
My granddaughter, Gargi, had come for a few days, and her visits always turned into mini culinary adventures. We don’t just cook—we share stories, recipes, and plenty of laughter over food.
“Boondi!” I replied with a warm smile, watching her face light up.
“Ahaa! Ammamma, this is the most versatile snack,” she exclaimed, grabbing a handful. “These crispy golden pearls can be enjoyed in so many ways!”
Boondi has always been my favourite snack too, and as Gargi munched away, I listened with all curiosity.
“We can eat it plain like this or turn it into a Boondi chaat with some tomato and onion, or mix it with curd to make Boondi Raita. Whichever way, Boondi is always delicious!” she said, hopping off the platform and grabbing a knife to start chopping onions and tomatoes.
“You know, it’s also amazing as a topping on perugu (curd) vada,” I said, stirring the last batch of golden Boondi.
“Oh yes, Ammamma, that’s classic! Amma too makes perugu vada just as you do - with the toppings,” she replied with excitement.
As I finished frying the final batch, we moved to the hall. Gargi quickly mixed the Boondi chaat, and we sat down with the crispy, tangy mix in front of us. But the real joy wasn’t just in the delicious snack—it was in the shared moments, each bite filled with love, laughter, and memories.