Diwali recipesKara boondi recipe

Kara boondi recipe

   Kara boondi recipe,with video,  a deep fried snack made using gram flour, generally mixed with South Indian Mixture too. I made for this diwali and wanted to post the recipe before that. I made this to put it in mixture. But somehow, i couldn’t get time to post this before diwali. Again i am making South Indian mixture for my in laws as i am visiting them shortly.  Now i am sharing the recipe of Kara boondi. This recipe came with a lot of tips to make perfect boondi. Please read the post completely and do try this at home. Check out my

INGREDIENTS – Yields 3 cups

BESAN | KADALAI MAAVU| GRAM FLOUR 1 CUP
RICE FLOUR 3 TBLSP
RED CHILLI POWDER 1 TSP
SALT AS NEEDED
BAKING SODA A PINCH
OIL FOR DEEP FRYING
CURRY LEAVES FEW
ASAFOETIDA 2 PINCHES
CASHEW NUTS 7-8 NO(OPTIONAL)
PEANUTS FEW(OPTIONAL)

Video of how to make Kara boondi 

                    
METHOD:

  • Combine both the flour in a bowl. Add salt, baking soda,asafoetida, and red chilli powder to this.
  • Pour 2 tblsp of hot oil to the flour mixture.
  • Add water to this to make this into a dosa batter consistency.
  • While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan.
  • Heat oil in a kadai for deep frying.
  • To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.
  • Fry till the oil sound subsides. Then only we can get crispy boondis.
  • Take out from oil and drain it in a kitchen towel.
  • Repeat this for rest of the batter.
  • Wipe of the ladle every time when you pour the batter.
  • When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
  • Mix well.
  • Transfer it to a air tight container.
  • Will post the mixture recipe soon. For more tips on making boondi visit my post on boondi ladoo.
kara boondi

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47 COMMENTS

  1. Lip-smacking boondhis 🙂 Useful tips (like wipe ladle after everytime) Oh my stock of chivda mixture is over…Now, I want to make these again! 🙂

  2. Hi jeyashri,I tried your recipe it came out very well.but i didnt get the crispiness of boondhi. Please guide me what to be done to get crispiness

    • The boondis must be taken from the oil bit earlier. Cook till the shh sounds subsides and then transfer it to a kitchen towel. When it is cool transfer it to a airtight sontainer. If it is hot and kept in the closed container it will loose its crispiness

  3. Hi jeyashri,
    i tried boondhi yesterday. Most boondhi's came flat and only few puffed up. Any problem with the consistency of the batter? I used the steel strainer in the shape of a Cup instead of the perforated ladle. Could this be the reason

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