kara boondi recipe
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4.8 from 5 votes

Kara Boondi

Kara boondi is a spiced version of boondi and a mixture consisting of boondi, peanuts, cashews, curry leaves and a few spices.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: snacks
Cuisine: south indian, tamil nadu
Servings: 6
Calories: 120kcal
Author: Dassana Amit

Ingredients

for boondi batter

  • ½ cup besan (gram flour)
  • 1 tablespoon rice flour
  • 1 pinch asafoetida (hing)
  • 1 pinch baking soda
  • 2 pinches turmeric powder
  • ½ teaspoon salt or add as required
  • 8 to 9 tablespoons water or add as required

other ingredients

  • 1 to 2 teaspoons oil or ghee
  • 8 to 9 curry leaves
  • 12 to 15 cashews
  • 2 tablespoons peanut
  • ¼ teaspoon kashmiri red chilli powder
  • 1 pinch asafoetida (hing)
  • salt as required
  • oil as required for deep frying

Instructions

making boondi batter

  • Take ½ cup besan and 1 tablespoon rice flour in a mixing bowl.
  • Then add 1 pinch asafoetida (hing), 1 pinch of baking soda, 2 pinches turmeric powder and ½ teaspoon salt.
  • Mix everything with a spoon.
  • Now add 8 to 9 tablespoons water in parts.
  • Using a wired whisk make a smooth and slightly thin batter without lumps.
  • The batter consistency is slightly thin. The amount of water to be added depends on the quality of besan (gram flour). So add accordingly.

frying salted boondi

  • Heat oil for frying in a kadai or pan. When the oil becomes hot, then tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil.
  • The boondis should have a round shape. If they become flat, then the batter is thin. If they get tail ends, then the batter is thick. If the batter is thin, then add 1 to 2 teaspoons of gram flour and check by frying a few boondis. If the batter is thick, then add a few teaspoons of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondis.
  • Now take a dry perforated ladle/jhara and place it above the hot oil. Don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape. With a spoon add some batter on the perforated spoon ladle/jhara. Spread the batter lightly with a spoon. Finish up the batter on the perforated spoon ladle this way.
  • On a medium flame begin to fry the boondis. Do not turn them. Let them become slightly crisp and then turn them.
  • When the boondis have become crisp, turn them with a slotted spoon.
  • Continue to fry till the boondis becomes crisp and golden.
  • After the oil stops sizzling, continue to fry the boondis for some more seconds so that they become crisp.
  • Remove with a strainer spoon or a slotted spoon draining the extra oil.
  • Place the fried salted boondi on kitchen paper towels.
  • After each batch, wipe the perforated ladle/jhara with a clean piece of moist thin cotton kitchen towel from both sides. Continue to fry boondis this way.

frying nuts for kara boondi

  • In another small pan, take 1 to 2 teaspoons ghee or oil.
  • Add 2 tablespoons peanuts.
  • Stirring them often fry till the peanuts becomes crunchy and change their color. Remove and keep aside on kitchen paper towels.
  • Then add 12 to 15 cashews.
  • Stirring often fry the cashews till they become golden. Remove and keep aside on kitchen paper towels. You can add more peanuts or cashews if you want.
  • Now add 8 to 9 curry leaves. fry for some seconds till the curry leaves become crisp. Do not burn them.
  • Remove and keep aside on kitchen paper towels.

making kara boondi

  • Now take the fried peanuts, cashews, curry leaves and boondi in a plate or bowl. Add ¼ teaspoon kashmiri red chilli powder and 1 pinch asafoetida. You can also add black pepper powder instead of red chilli powder. For a spicy taste you can add more red chilli powder.
  • Add salt as per taste. mix very well.
  • Store kara boondi mixture in an air tight container or jar.
  • Serve kara boondi as a tea time snack or diwali snack.

Nutrition

Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 16mg | Vitamin B6: 1mg | Vitamin C: 27mg | Vitamin E: 2mg | Vitamin K: 1µg | Calcium: 9mg | Vitamin B9 (Folate): 165µg | Iron: 3mg | Magnesium: 15mg | Phosphorus: 31mg | Zinc: 1mg