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 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. Their is 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 mixture, boondi raitha and other chat recipes too….
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 pinch 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: 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 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 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 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 normal slotted ladle (used for regular fries) can be replaced, no need to buy 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 mixture, boondi raitha, other chat recipes etc.
12. Shelf life of this kara boondi is 15 days when stored in a clean and dry air tight container.