Boondi are deep-fried fritters made from Bengal gram (chickpea) meal batter, eaten as snack foods across India. The batter is dripped through a perforated ladle into hot oil, forming small crisp spheres that may be salted and spiced for savoury versions or soaked in sugar syrup for sweet boondi used in desserts such as boondi ladoo. From a food-technology perspective, quality depends on batter viscosity, frying-oil temperature control, and oil drainage: excessive oil uptake raises fat content and accelerates rancidity, while proper frying yields a crisp texture with acceptable shelf stability in moisture-proof packaging.