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Kara Boondi

Nov-01-2016
Sasmita Sahoo Samanta
10 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Festive Fun
  • Veg
  • Easy
  • Diwali
  • South Indian
  • Frying
  • Snacks

Ingredients Serving: 6

  1. Gram flour (besan) 1 cup
  2. Baking soda 1 pinch
  3. Red chili powder ½ tsp
  4. Curry leaves 1 sprig
  5. cashews (small broken pieces) 2 tbsp
  6. oil for Deep frying
  7. water ½ cup
  8. salt as needed

Instructions

  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 !

Reviews (1)  

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Shalini Dubey
Nov-02-2016
Shalini Dubey   Nov-02-2016

i am tempted to eat this!

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