Kara boondi is a spicy, crunchy and yummy fried snack made during festivals like diwali or even served as tea time snack. Kara boondi is prepared with besan/ gram flour acting as key ingredient and adding chilli powder, peanuts, cashews and curry leaves for enhanced taste. I usually make kara boondi at home as it is much tastier, fresh and healthier than store bought ones. Kara boondi is easy to make and the key lies in making perfect batter. Once you get the batter right your kara boondi will taste amazing. I have added few notes below the making to make it more easy for beginners. Lets get to the making!
[sam id=”1″ codes=”true”]
- Besan Flour – 1 cup
- Rice Flour – ¼ cup
- Red chilli powder – ½ to 1 tsp
- Baking soda – a pinch
- Salt – to taste
- Hing – a pinch
- Peanuts – 2 tbsp
- Cashews – 1 tsp
- Curry leaves – a spring
- Oil – for frying
[sam id=”2″ codes=”true”]
How to make kara boondi with step by step images
- Heat oil in a frying pan. In a bowl add besan, rice flour, red chili powder, baking soda, hing and salt. Mix well and add water gradually to achieve kara boondi batter. The batter should be in flowing consistency. The batter should be mixed well without forming any lumps.
- If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately.
- Now take the boondi ladle (Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it will form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi.
- Now cook them in medium flame by flipping them gently. When the boondi gets crispy remove from oil and transfer it to a plate with paper towel to drain excess oil. Repeat the the process till you finish the entire batter.
- Now in the same oil fry peanuts and cashews until golden brown and transfer it to a plate with paper towel.
- Now fry curry leaves crispy in the same oil and transfer it to a plate with paper towel.
- Now mix fried boondi, cashews, peanuts, curry leaves, salt and red chili powder together. Serve it!
- You can store kara boondi in air tight container for a week.
- Add water gradually to form flowing consistency batter. Proper batter yields round boondi without tails.
- Make sure your oil is at perfect temperature before making actual boondi. Pour a drop of batter in the oil, if it comes up immediately the oil temperature is perfect.
- Pour batter in the boondi ladle and spread the batter with a spoon for free falling of boondi. Tapping the boondi ladle will result flat boondi.
- Fry them in medium flame until crispy without turning them brown as it will alter the taste of boondi.