Kara Boondi

 

Kara boondi is a crispy crunchy delicious and very traditional Indian snack variety made during Diwali, especially in South India. It is a deep-fried snack made with chickpea flour or besan mixed with spices and poured through a special ladle called Boondi Karandi (perforated ladle) or you can use regular jalli karandi (perforated ladle ) over hot oil and fried till crisp.

It is a very easy savoury variety that can be prepared very quickly. An easy snack to try out even by beginners.

There are a few important points to remember while making kara boondi.

Tips-

1. Consistency of the batter is very important it should slightly thick like bajji batter and not thin and runny.

2. The temperature of the oil should be maintained evenly throughout the entire process. Cook only on medium flame.

3. The ladle should be held directly just above the oil and not too high or not too low otherwise you will not get round boondis.

4. Do not disturb the boondi immediately after adding to the oil, leave it for a few seconds and then you sir occasionally.

So if you keep in mind the above tips you can make crispy crunchy tasty and perfectly shaped kara boondi every time.

Check out how to make this yummy kara boondi recipe below.

Ingredients

Bengal gram flour(besan/chickpea flour)-1 cup
Rice flour-1 tbsp
Red chilly powder-3/4-1 tsp

Turmeric powder-1/4 tsp

Crushed garlic with skin-4-6 nos
Asafoetida- a pinch

Cooking soda- a pinch
Fried cashews, fried groundnuts and fried curry leaves few
Salt to taste
Oil for deep frying

Recipe Video

Method

👉In a bowl mix the besan, rice flour, salt, turmeric powder,red chilli powder, asafoetida and cooking soda. Whisk this well .

👉Now add water little by little to make smooth bajji batter consistency without any lumps.Check for salt.

👉Heat oil in a kadai.To check if the oil is at the right temperature drop a bit of batter into it, if it rises immediately then the oil is ready. Keep in medium flame throughout.

👉Now hold the boondi karandi /perforated ladle on top of the oil and slowly pour the batter into it in batches. Now using a spoon slightly tap on the boondi karandi so that small droplets of batter fall into the oil. Make sure you hold the ladle just above the oil, it should not be too high or too low.

👉Fry till golden brown colour is reached and till oil stops bubbling. Remove from oil and drain excess oil in absorbent paper.

👉In the same oil fry the cashews, groundnuts, curry leaves and garlic separately and keep aside.

👉Now transfer all the fried ingredients into a mixing bowl.

👉Sprinkle extra salt and red chilli powder on top mix everything well and give it a good toss.

👉Allow the kara boondi to cool down completely and then store in a airtight container.

Preparation Time-20 mins