Kara Boondi Recipe

Kara Boondi Recipe with step by step photos and video. Kara boondi is one of the popular tea time snacks in India during the rainy monsoon season. These flavorful crispy and spicy balls with the fresh aroma of fried cashews and peanuts, make it the perfect snack whenever you feel like having a quick treat! You can also add this to the curd to prepare make an incredible boondi raitha dish!

Furthermore, I would like to share some of my suggestions for making perfect kara boondi recipe. Firstly, whisk the batter well without forming any lumps. Otherwise it will be difficult to pass in the ladle. Secondly,for the batter, Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well. Finally, fry the boondis till they are crisp and golden.

You may also like my other Diwali sweets and savories recipes like Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Kara Boondi Recipe 2020-07-22 03:35:58

Kara Boondi Recipe

Serves 4
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 1 cup Besan flour
• 2 tbsp Rice flour
• 1/4 tsp Asafoetida powder
• 1 tsp Red chilli powder
• 1/4 tsp Baking soda
• to taste Salt
• 1/2 cup plus 1 tbsp as needed Water
• 10 to 12 Cashews
• 1 handful Peanuts
• few Curry leaves
• 4 to 5 Garlic pods

Instructions

• Sieve gram flour in a bowl. Then add rice flour, salt, baking soda, asafoetida, and red chilli powder.
• Also, add water, mix it well until the batter becomes smooth. The batter should be a little thick.
• Meanwhile, heat a wide pan with enough oil over low to medium heat.
• When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil.
• Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil.
• Fry the boondi till they are crisp, turn them with a slotted ladle. Continue to fry till the boondis become crisp and golden.
• After the oil stops sizzling, continue to fry the boondis for few more seconds so that they become crisp.
• Take out the boondi on a clean kitchen towel to drain off the excess oil. Then wipe off the ladle with a cloth for each batch.
• Do this process for the remaining batter as well.
• Deep fry cashews until golden then add curry leaves until crisp, drain in a tissue and set aside.
• Meanwhile, Crush the garlic pods and then add that crushed garlic to the oil and fry till it becomes light browned.
• Remove from the heat and add them to the boondi mixture.
• And then add peanuts and fry till crisp, drain and add to the boondi mixture.
• Then add red chilli powder, asfoetida powder and salt and give a good mix.
• Now your spicy kara boondi is ready to eat.

By Santhi Therese
The Indian Claypot

Sieve gram flour in a bowl. Then add rice flour, salt, baking soda, asafoetida,
and red chili powder.

Also, add water, mix it well until the batter becomes smooth.

The batter should be a little thick.

Meanwhile, heat a wide pan with enough oil over low to medium heat.
When the oil heats, hold a boondi karandi or a perforated ladle
(ladle with holes) over the oil. Then pour a ladleful of batter
over the ladle and gently tap the ladle or spread it out to let
the batter fall drop by drop into the oil. Fry the boondi till they are crisp,
turn them with a slotted ladle. Continue to fry till the boondis
become crisp and golden. After the oil stops sizzling,
continue to fry the boondis for few more seconds so that they become crisp.

Take out the boondi on a clean kitchen towel to drain off the excess oil.
Then wipe off the ladle with a cloth for each batch. Do this process for
the remaining batter as well.

Deep fry cashews until golden then

add curry leaves until crisp,

add them to the boondis.

Meanwhile, Crush the garlic pods

then add that crushed garlic to the oil and fry till it becomes light browned.

Remove from the heat and add them to the boondi mixture.

And then add peanuts and fry till crisp,

drain and add to the boondi mixture.

Then add red chilli powder, asfoetida powder and salt and give a good mix.
Now your spicy kara boondi is ready to eat.