KARA BOONDI

Kara boondi is a popular and, a traditional snack of South India. It is a crispy snack that is most commonly enjoyed as a tea time snack. It is also served as a garnishing for various dishes like neer mor, curries and raita. It is also one of the main ingredient used to make madras mixture.

Kara boondi is made by mixing, gram flour and rice flour, along with some spices, to a consistency of a thick batter and, deep frying them in oil until it turns crispy. The crispy fried boondi is then tampered with peanuts, cashews, garlic and curry leaves.

ABOUT THE RECIPE:

This is an easy to make recipe. It can be made and, stored for upto 2 weeks. I’ve used cashews, garlic and curry leaves for garnishing. Peanuts are also usually used in this recipe. But, the ingredients added for garnishing is up to one’s choice. It doesn’t alter the taste of the recipe.

There is a ladle specifically designed to make kara boondhi. But, I’ve used normal stainless steel perforated ladle to make this recipe. Any perforated ladle with a slight concave edges can be used to make this recipe.

INGREDIENTS FOR KARA BOONDI:

• GRAM FLOUR – 1 CUP
• RICE FLOUR – 1/2 CUP
• CHILLY POWDER – 1 TSP
• SALT – AS REQUIRED
• BAKING SODA – 1/4 TSP
• OIL – FOR FRYING

FOR TAMPERING:

• OIL – 1 TBSP
• CHILLY POWDER – 1/2 TSP
• CASHEWS – 10 NOS
• GARLIC (CRUSHED) – 5 NOS
• CURRY LEAVES – 15 NOS

HOW TO MAKE KARA BOONDI:

• In a large mixing bowl, add 1 cup of gram flour, 1/2 cup of rice flour, 1 tsp of chilly powder, salt and 1/4 tsp of baking soda.

• Add water and mix it. It shouldn’t be too thick or too thin. It should have a consistency of a dosa batter.

• Heat a kadai/wok and, add around 3 – 4 cups of oil.

• Once the oil is heated, place the perforated ladle on top of the oil and pour little amount of the batter on to the ladle.

*Add a drop of batter before, to check whether the oil is hot enough. The batter dropped has to raise to the top of the oil immediately. Also, it shouldn’t turn brown immediately.

If the batter didn’t raise to the top, then the oil is not hot enough. And, if it turns brown immediately, then the oil is too hot. When it’s too hot, turn off the flame for some time and then switch it on.

• With a spoon gently tap the perforated ladle so that all the poured batter flows through the ladle. As soon as the batter is poured into the oil, it bubbles and raises to the top.

*If the oil is not hot enough, the batter stays at the bottom. It will stick together and, won’t form the ball shape.

• Once all the batter pours through the holes in the ladle, remove the perforated ladle.

*The perforated ladle will have some batter stuck to the back side of it. Wipe the batter and, pour it into the remaining batter. It can be used later. Wiping the back of the ladle helps to make evenly shaped boondi.

• The bubbles start to subside and, the boondi will start to turn light golden brown.

• Gently mix it. Once all the boondhi turns to light brown color. Remove it from the oil.

• Put the boondi in a strainer for some time or until the next batch gets ready. Then transfer the boondhi on to a tissue paper. The tissue paper absorbs the excess oil from the boondhi.

• Repeat the process with the remaining batter. Make sure to maintain the temperature every time you add the batter to the oil.
• Once all the boondhi is fried, transfer the boondhi to a large mixing bowl and, keep it aside.
• Heat a tadka pan and, add 1 tsp of oil.

• Once the oil is heated, fry the cashews and, add it to the boondi.

• In the same pan add the crushed garlic and fry them.

• Once it is fried, add 1/2 tsp of chilly powder and curry leaves. Fry them as well.

• Once it is fried, add it to the boondi.

• Mix everything well.

YUMMY AND DELICIOUS KARA BOONDHI IS READY.

I SERVED KARA BOONDI WITH NEER MOR.

VARIATIONS:

• I haven’t added peanuts for garnishing. It can be fried in oil and, added to this recipe for the extra crunch.
• Adding cashews and garlic is not mandatory.

PRO TIPS:

• The batter has to be in a perfect consistency to make perfect boondi. It should neither be too thick nor too thin. It should have a consistency of a dosa batter.
• If its too thick it won’t come out of the ladle. If its too thin it flows through the ladle and, it won’t form a ball shape.
• Add a drop of batter before, to check whether the oil is hot enough. The batter dropped, has to raise to the top of the oil immediately. Also, it shouldn’t turn brown immediately.
• If the batter didn’t raise to the top, then the oil is not hot enough. And, if it turns brown immediately, then the oil is too hot.
• When the oil is too hot, turn off the flame for some time and then switch it on.
• If the oil is not hot enough, the batter stays at the bottom and, becomes lumpy. It will stick together and, won’t form the ball shape.
• The perforated ladle will have some batter stuck to the back side of it. Wipe the batter and, pour it into the remaining batter. Wiping the back of the ladle helps to make evenly shaped boondi.

NOTE:

Kara boondi can be stored at room temperature for upto 2 weeks.

KARA BOONDI

Recipe by foodpassion1513Course: indian snack, Tea time snack, Vegetarian

Servings

10

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Kara boondi is a popular and, a traditional snack of South India. It is a crispy snack that is most commonly enjoyed as a tea time snack. It is also served as a garnishing for various dishes like neer mor, curries and raita. It is also one of the main ingredient used to make madras mixture.
Kara boondi is made by mixing, gram flour and rice flour, along with some spices, to a consistency of a thick batter and, deep frying them in oil until it turns crispy. The crispy fried boondi is then tampered with peanuts, cashews, garlic and curry leaves.

Ingredients

• INGREDIENTS FOR KARA BOONDI:

• GRAM FLOUR – 1 CUP

• RICE FLOUR – 1/2 CUP

• CHILLY POWDER – 1 TSP

• SALT – AS REQUIRED

• BAKING SODA – 1/4 TSP

• OIL – FOR FRYING

• FOR TAMPERING:

• OIL – 1 TBSP

• CHILLY POWDER – 1/2 TSP

• CASHEWS – 10 NOS

• GARLIC (CRUSHED) – 5 NOS

• CURRY LEAVES – 15 NOS

Directions

• In a large mixing bowl, add 1 cup of gram flour, 1/2 cup of rice flour, 1 tsp of chilly powder, salt and 1/4 tsp of baking soda.
• Add water and mix it. It shouldn’t be too thick or too thin. It should have a consistency of a dosa batter.
• Heat a kadai/wok and, add around 3 – 4 cups of oil.
• Once the oil is heated, place the perforated ladle on top of the oil and pour little amount of the batter on to the ladle.
• *Add a drop of batter before, to check whether the oil is hot enough. The batter dropped has to raise to the top of the oil immediately. Also, it shouldn’t turn brown immediately.
• If the batter didn’t raise to the top, then the oil is not hot enough. And, if it turns brown immediately, then the oil is too hot. When it’s too hot, turn off the flame for some time and then switch it on.
• With a spoon gently tap the perforated ladle so that all the poured batter flows through the ladle. As soon as the batter is poured into the oil, it bubbles and raises to the top.
• *If the oil is not hot enough, the batter stays at the bottom. It will stick together and, won’t form the ball shape.
• Once all the batter pours through the holes in the ladle, remove the perforated ladle.
• *The perforated ladle will have some batter stuck to the back side of it. Wipe the batter and, pour it into the remaining batter. It can be used later. Wiping the back of the ladle helps to make evenly shaped boondi.
• The bubbles start to subside and, the boondi will start to turn light golden brown.
• Gently mix it. Once all the boondhi turns to light brown color. Remove it from the oil.
• Put the boondi in a strainer for some time or until the next batch gets ready. Then transfer the boondhi on to a tissue paper. The tissue paper absorbs the excess oil from the boondhi.
• Repeat the process with the remaining batter. Make sure to maintain the temperature every time you add the batter to the oil.
• Once all the boondhi is fried, transfer the boondhi to a large mixing bowl and, keep it aside.
• Heat a tadka pan and, add 1 tsp of oil.
• Once the oil is heated, fry the cashews and, add it to the boondi.
• In the same pan add the crushed garlic and fry them.
• Once it is fried, add 1/2 tsp of chilly powder and curry leaves. Fry them as well.
• Once it is fried, add it to the boondi.
• Mix everything well.
• YUMMY AND DELICIOUS KARA BOONDHI IS READY.

Notes

• 
  VARIATIONS:
  I haven’t added peanuts for garnishing. It can be fried in oil and, added to this recipe for the extra crunch.
  Adding cashews and garlic is not mandatory.
  
• PRO TIPS:
  The batter has to be in a perfect consistency to make perfect boondi. It should neither be too thick nor too thin. It should have a consistency of a dosa batter.
  If its too thick it won’t come out of the ladle. If its too thin it flows through the ladle and, it won’t form a ball shape.
  Add a drop of batter before, to check whether the oil is hot enough. The batter dropped, has to raise to the top of the oil immediately. Also, it shouldn’t turn brown immediately.
  If the batter didn’t raise to the top, then the oil is not hot enough. And, if it turns brown immediately, then the oil is too hot.
  When the oil is too hot, turn off the flame for some time and then switch it on.
  If the oil is not hot enough, the batter stays at the bottom and, becomes lumpy. It will stick together and, won’t form the ball shape.
  The perforated ladle will have some batter stuck to the back side of it. Wipe the batter and, pour it into the remaining batter. Wiping the back of the ladle helps to make evenly shaped boondi.
  
• NOTE:
  Kara boondi can be stored at room temperature for upto 2 weeks.