Kara Boondi | How to make Kara Boondi

By Sasmita Sahoo Samanta  |  1st Nov 2016  |  
5 from 1 review Rate It!
  • Photo of Kara Boondi by Sasmita Sahoo Samanta at BetterButter
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About Kara Boondi Recipe

I was thinking about making some savoury items in diwali. So I tried my hand in making the kara boondi or spicy boondi. This is most common item in every south indian house during diwali. Kara Boondi is a savoury version of boondi which can be had as such or can be used to prepare boondi raita or any Indian mixture. The preparation of kara boondi is very easy except for the batter consistency as it will lead to boondi with tail if the batter consistency is not perfect. With few tips and tricks as mentioned below in details, this recipe will be easy to prepare at home even if you are a beginner in making diwali snacks.

Kara Boondi is a delicious dish which is liked by people of all age groups. Kara Boondi by Sasmita Sahoo Samanta has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Kara Boondi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kara Boondi takes 10 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kara Boondi is a good option for you. The flavour of Kara Boondi is tempting and you will enjoy each bite of this. Try this Kara Boondi on weekends and impress your family and friends. You can comment and rate the Kara Boondi recipe on the page below.

Kara Boondi

Ingredients to make Kara Boondi

  • gram flour (besan) 1 cup
  • baking soda 1 pinch
  • Red chili powder ½ tsp
  • curry leaves 1 sprig
  • cashews (small broken pieces) 2 tbsp
  • oil for Deep frying
  • water ½ cup
  • salt as needed

How to make Kara Boondi

  1. Take gram flour / besan in a sifter and sieve it. In a mixing bowl, mix gram flour, baking soda with water. The batter should be little thick, a bit thinner than normal bajji batter.
  2. 2 slotted ladles are needed for making boondi as one for making the boondi and another for draining them from oil.
  3. Now heat oil for deep frying. Oil should be moderately hot. To test the oil drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondi.
  4. Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle.
  5. Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.
  6. Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil. Repeat the process with rest batter.
  7. Now heat 1 tsp of oil in another pan. Fry cashews till golden, add curry leaves and saute till crispy. Add red chili powder and salt. Mix well.
  8. Turn off heat. Add fried boondi and mix well everything. Now kara or spicy boondi is ready & store them in an airtight container !

My Tip:

Make the batter perfectly, then only round boondi will form. If the batter is too thick, then boondi will form with tail. If the batter is too thin / watery, then boondi may fall flat. So make accordingly & be very careful while adding water. Hold the slotted ladle over hot oil well (neither too low nor too high), otherwise boondi will form with tail too. Rice flour can be added in place of baking soda. Use 4 tbsp of rice flour.

Reviews for Kara Boondi (1)

Shalini Dubey3 years ago

i am tempted to eat this!

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