Kara boondi is a spiced version of boondi and a mixture consisting of boondi, peanuts, cashews, curry leaves and a few spices.
Cuisine: south indian, tamil nadu
Author: Dassana Amit
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 saltor add as required
8 to 9 tablespoons water or add as required
1 to 2 teaspoons oil or ghee
8 to 9 curry leaves
12 to 15 cashews
¼ teaspoon kashmiri red chilli powder
1 pinch asafoetida(hing)
salt as required
oilas required for deep frying
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.