kara boondi recipe
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5 from 1 vote

kara boondi recipe

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
Author: Dassana Amit


for boondi batter

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

other ingredients for kara boondi

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


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.