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Kara Boondi Recipe | Kara Boondhi

Posted on November 8, 2020 Category: Diwali Recipes, Indian Festival Recipes, Indian Veg. Snacks Recipes

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How about some spicy kara boondhi with a hot cup of chai? It tastes so yummy and from my childhood days, I am always fascinated to see these cute round balls. Even in the mixture, I used to dig and take the boondi’s separately and relish it one by one. I also used to wonder, how these balls are made and think so big that they roll each ball and then fry it, really funny to recollect old memories. There are no fancy ingredients in this kara boondi recipe, the only secret hidden is the batter consistency only. If you prepare this kara boondhi in large batches, it can be even used to prepare the mixture, boondi raitha and other chaat recipes too….

Kara Boondhi

Kara Boondhi

Kara Boondi Recipe

Kara Boondi Recipe | Kara Boondhi

Priya Santhamohan
Their is no fancy ingredients in this kara boondi recipe / kara boondhi, the only secret hidden is the batter consistency only.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Diwali Recipes, Snack
Cuisine South Indian
Servings 2 Cups
Calories

Equipment

  • Stovetop
  • Boondi Laddle
  • Kadai / Pan

Ingredients
  

Ingredients

  • 1 Cup Besan Flour
  • 2 tbsp Rice Flour Link for Homemade Rice flour
  • 1 tsp Red Chilli Powder
  • ⅛ tsp Hing
  • 1 Pinch Cooking Soda
  • Salt As Required
  • 1½ tsp Oil
  • Oil For deep frying
  • 2 tbsp Peanuts / Cashews
  • 2 Sprig Curry Leaves
  • ½ tsp Pepper Powder

Instructions
 

  • Sieve besan flour and rice flour to get a smooth batter. Measure all the ingredients and keep everything ready. In a large bowl, add besan flour.
  • Then add rice flour, chilli powder, cooking soda, hing, and salt. First, add little water and whisk to form a thick batter. Don't pour all the water at a stretch. Now start adding water little by little, the batter consistency should not be thick or watery. If thick the boondhi's will have tails or if watery it will fall flat.
  • It should be like dosa batter, little watery than it without any lumps. Then pour oil which helps in smooth flowing of batter. These are the two ladles used for making boondhi, the big one is for making boondhi and the smaller ones for draining it.
  • Heat oil in a heavy-bottomed kadai, first take a spoon and dip the tail of the spoon in the batter and drop a little batter in the oil, if the boondhi's are perfectly round in shape then go ahead (I used the same whisk). If the boondhi's have tail, add little water and if it turns flat, add 1 tbsp of besan flour. Place the big ladle (perforated ladle) above the oil not too high, hold the ladle firmly and pour 1 ladle full of batter over the big ladle. Just spread the batter gently with the same ladle, no need to tap or shake it.
  • Fry till golden brown on both sides and the shhhhh sound ceases. Drain it in tissue paper, do the same with the remaining batter.
  • Fry peanuts and curry leaves in the same oil until crispy.
  • Add the fried peanuts, curry leaves, pepper powder to the boondhi, and mix everything well. Cool and store it in an airtight container.
    Serve this kara boondhi as an evening snack with a hot cup of tea.

Notes

Tips for Kara Boondhi

1. Always sieve the flour for even and smooth batter.

2. Also whisk the batter well without any lumps.

3. For more bright colour, 2 pinches of turmeric powder can be added.

4. Don't add more rice flour, else the kara boondhi turns hard. You can make it with plain besan flour and spice powders also.

5. Batter consistency: This is the most important point to be noted here, it should be little watery than the regular dosa batter. If it's thick, the boondis will have a tail and if watery the boondi will fall flat.

6. To check the batter: Dip the whisk or tail side of the spoon in the batter and drop a little batter in the oil and if the boondi holds perfect round shape, then the batter consistency is perfect.

7. To troubleshoot: If the boondis have a tail, then add very little water to the batter and if it falls flat, then add about 1 or 2 tbsp of besan flour to the batter and whisk well.

8. If you don't have the boondi ladle / perforated ladle (big one) then the normal slotted ladle (used for regular fries) can be replaced, no need to buy a new one.

9. Peanuts can be replaced with cashews for this kara boondi recipe.

10. For more flavour, 4 flakes of crushed garlic can be fried in the oil and added to the snack.

11. This boondi can be used for making the mixture, boondi raitha, other chat recipes etc.

12. Shelf life of this kara boondi is 15 days when stored in a clean and dry airtight container.
Keyword Kara Boondhi, Kara Boondi Recipe

 

Kara Boondhi

Kara Boondhi

Kara Boondi Recipe | Kara Boondhi

1. Sieve besan flour and rice flour to get a smooth batter. Measure all the ingredients and keep everything ready. In a large bowl, add besan flour.
Karam Boondhi
2. Then add rice flour, chilli powder, cooking soda, hing, and salt. First, add little water and whisk to form a thick batter. Don’t pour all the water at a stretch. Now start adding water little by little, the batter consistency should not be thick or watery. If thick the boondhi’s will have tails or if watery it will fall flat.
Spicy Boondi Steps2
3. It should be like dosa batter, little watery than it without any lumps. Then pour oil which helps in smooth flowing of batter. These are the two ladles used for making boondhi, the big one is for making boondhi and the smaller ones for draining it.
Karam Bundi
4. Heat oil in a heavy-bottomed kadai, first take a spoon and dip the tail of the spoon in the batter and drop a little batter in the oil, if the boondhi’s are perfectly round in shape then go ahead (I used the same whisk). If the boondhi’s have tail, add little water and if it turns flat, add 1 tbsp of besan flour. Place the big ladle (perforated ladle) above the oil not too high, hold the ladle firmly and pour 1 ladle full of batter over the big ladle. Just spread the batter gently with the same ladle, no need to tap or shake it.
Khara Bundi Recipe
5. Fry till golden brown on both sides and the shhhhh sound ceases. Drain it in tissue paper, do the same with the remaining batter.
Khara Bundi Recipe
6. Fry peanuts and curry leaves in the same oil until crispy.
Karam Boondi Recipe
7. Add the fried peanuts, curry leaves, pepper powder to the boondhi and mix everything well. Cool and store it in an airtight container.
Kara Boondi Recipe
Serve this kara boondhi as an evening snack with a hot cup of tea.

 

Kara Boondi Recipe

Kara Boondi Recipe

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Filed Under: Diwali Recipes, Indian Festival Recipes, Indian Veg. Snacks Recipes Tagged With: How to make kara Boondhi, How to make Kara Boondi, Indian Kara Boondi recipe, Kara Boondhi Recipe, Kara Boondhi Step by Step, kara boondi in tamil, Kara Boondi Recipe, kara boondi seimurai, Kara boondi seivathu eppadi, Kara Boondi step by step, karam boondi, khara boondi recipe, Making Kara Boondi, Preparation of kara boondi, spicy boondi recipe

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Reader Interactions

Comments

  1. Anu - My Ginger Garlic Kitchen

    June 10, 2017 at 12:31 am

    Your kara boondi looks so nice and crisp, Priya. Lovely share.

    Reply
  2. Sharmila - The Happie Friends Potpourri Corner

    June 12, 2017 at 1:04 pm

    Yummy and Perfect.. Perfect clicks!!

    Reply
  3. sharmiskitchen

    June 12, 2017 at 1:15 pm

    Beautiful presentation as usual.

    Reply
  4. Easyfoodsmith

    June 13, 2017 at 2:51 pm

    WOW! This looks so professional. I am certainly going to make this as my daughter loves boondi. thanks for sharing 🙂 And thanks for visiting my blog.

    Reply
  5. Ruxana

    June 13, 2017 at 7:44 pm

    Looks crisp and yummy!

    Reply

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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