Kara boondi is a fried snack made of boondi , peanuts and few spices tossed up together. Its perfect for a teatime snack. It is made during Diwali in India.
Every year during Diwali we use to get snack boxes in office and without fail it will have kara boondi.
Though the box will have dry fruits nuts, Chocolates we will first open the kara boondi . We finish it off along with the evening tea.
It is an addictive snack but can be easily prepared in home. With kara boondi we can prepare a lot of dishes.
I posted the sweet version of boondi recipe in the blog already and today its spicy kara boondi. I also have two more recipes coming along with the boondi , so yes be ready for the boondi game.
Jump to:
- What is kaara boondi
- How to make khara boondi at home
- What is kara boondi made of:
- Kara boondi recipe with garlic
- How to make khara boondi mixture
- WHY IS MY BOONDI NOT ROUND:
- Few quick Tips to Get Perfect Round Boondi
- Recipes to try with Kara Boondi:
- Serving Suggestions :
- Similar Recipes in blog:
- How to prepare Kara Boondi, Pictorial
- 📖 Recipe
What is kaara boondi
Kara Boondi is a spiced or spicy version of Boondi. We can prepare it in various ways.
After frying the boondis crisp. Fried peanuts, Cashew nuts and curry leaves are added along.
It is a popular fried snack that is made in India during Diwali festival.
How to make khara boondi at home
The basic method is to prepare the spicy version of boondi by deep frying the batter through perforated ladles.
After frying the boondis crisp. To the kara boondi , fried peanuts, Cashew nuts, and curry leaves are added.
Finally tossed with salt and chilli powder.
What is kara boondi made of:
Kara Boondi consists of spicy boondi , Fried Peanuts , Cashew nuts Curry Leaves.
Depending on our spice preferences we can add chilli powder or Pepper powder to spice it up.
Also no hard and fast rules on quantity for adding peanuts or cashew nuts. You can add as much as you like.
you can also add Roasted gram dal, fried garlic if you prefer.
Kara boondi recipe with garlic
Along with peanuts, Cashew nuts and curry leaves we can also fry garlic and add to kara Boondi.
If we add fried garlic to the boondi we can skip adding the Hing as both serve the same purpose.
Yet, if you like the flavor you can add a little hing or Asafoetida.
How to make khara boondi mixture
The same recipe can be modified to prepare Mixture as well. You have to add plain sev or omapodi either store-bought or homemade. Along with kara boondi add , fried peanuts, fried Cashew nuts , fried poha.
You can also add crushed thattai , Muruku crushed chips along. It tastes delicious with everything together.
WHY IS MY BOONDI NOT ROUND:
I have already discussed this topic in detail in my Sweet Boondi Post. Still, I will give a quick note here.
- If the batter is runny we will not get round boondis.
- Make sure you don’t hold the ladle very high while pouring the batter.
Let it be within 3 or 4 inches above the pan. - Don’t press the batter let it drop by itself into the oil.
- Always clean and wipe the boondi ladle after every batch to get a perfect round boondi every time.
Few quick Tips to Get Perfect Round Boondi
- The batter should be slightly thick but free-flowing . When you pour the batter in the boondi ladle it should drop by itself into the oil. Make sure you get a consistency like this.
- If the batter is runny and you get boondi with tails. Add 1 tsp besan flour to make the batter slightly thick and try for the next batch to get round boondi.
- Always keep the ladle 3 to 4 inches above the kadai to get perfect boondi.
- Always move the ladle in a circular fashion over the pan as you pour the batter, to avoid getting boondi in clusters.
- Clean the ladle, Wash, and wipe after every batch, So that the next batch also you get perfect round boondis.
Recipes to try with Kara Boondi:
Few Common recipes to try with kara Boondi
- Mixture
- Boondi Raita
- Boondi Bhel
- Dahi boondi
- Boondi Masala
We can also use it in various chaat recipes.
Serving Suggestions :
This moru moru crispy snack is a perfect tea time friend. It goes very well with Masala Chai. I sometimes have it with curd rice and pickle as well. Top kara boondi over bisebelebath and some ghee it is a match made in heaven and must try.
Similar Recipes in blog:
Check out the Kaara Boondi Video below:
How to prepare Kara Boondi, Pictorial
To Prepare Boondi Batter
In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.
along with this add-in ¼ tsp or Red Chilli powder, ⅛ tsp of Turmeric powder.
Next, add a generous pinch of Turmeric powder and needed salt.
Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it’s well combined with the batter.
You can omit turmeric powder if needed and add food color but it’s better to avoid food color.
Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.
Now the batter is ready. It will be slightly thick but a free flowing batter.
Frying Kara Boondi
Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.
Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai .Not more or less than that.
Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
Cook till the sshhh sound is reduced and boondis are crisp. Remove oil and drain the oil completely using paper towels. Repeat the same process till the batter is finish the remaining batter.
To Prepare Kara Boondi:
In the same oil fry the peanuts till golden, and drain in a kitchen towel.
Next, fry the cashew nuts till golden and drain in a kitchen towel.Finally, fry the curry leaves till crisp.
In a mixing bowl add the boondi , to this add fried peanuts, cashew nuts, and curry leaves.
Finally add in the required Chilli powder and Salt as per your taste . Mix well and toss it so that everything combine evenly.
Yummy kara Boondi is now ready to serve.
Few other Recipes that you may like
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?
You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates
📖 Recipe
Kara Boondi
Equipment
- Boondi Laddle
- Sauce pan
- Mixing Bowl
Ingredients
- 1 cup Besan Flour
- 2 tbsp Rice Flour
- ¼ tsp Red Chilli powder
- ⅛ tsp Turmeric powder
- ⅛ tsp Hing or a generous pinch
- Salt as needed
- ¾ cup Water + 2 tbsp or as needed
- ⅛ tsp Cooking Soda
- Oil for deep frying
For Kara Boondi
- 2 tbsp Peanuts
- 10 Cashew nuts
- 2 spring curry leaves
- ¼ tsp Red Chilli powder or as needed
- Salt as needed
Instructions
To Prepare Boondi Batter
- In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.
- along with this add-in ¼ tsp or Red Chilli powder, ⅛ tsp of Turmeric powder.
- Next, add a generous pinch of Turmeric powder and needed salt.
- Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it's well combined with the batter.
- You can omit turmeric powder if needed and add food color but it's better to avoid food color.
- Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.
- Now the batter is ready. It will be slightly thick but a free flowing batter.
Frying Kara Boondi
- Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.
- Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai .Not more or less than that.
- Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
- Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.
- Cook till the sshhh sound is reduced and boondis are crisp. Remove oil and drain the oil completely using paper towels.Repeat the same process till the batter is finish the remaining batter.
To Prepare Kara Boondi
- In the same oil fry the peanuts till golden, and drain in a kitchen towel.
- Next, fry the cashew nuts till golden and drain in a kitchen towel.Finally, fry the curry leaves till crisp.
- In a mixing bowl add the boondi , to this add fried peanuts, cashew nuts, and curry leaves.
- Finally add in the required Chilli powder and Salt as per your taste . Mix well and toss it so that everything combine evenly. Yummy kara Boondi is now ready to serve.
Video
Notes
- Adjust the quantity of peanuts or cashew nuts added as you prefer.
- Drain the oil after frying the boondi and then toss with the other spices.
- Allow it to cool down and then mix all the fried ingredients.
- You can also add Roasted Gram, Fried Poha as well.
- Fried garlic can also be added.
- Store in an air tight jar for a longer shelf life.
- Serve as an evening snack with tea.
- Read the instructions in the post for getting perfect round shaped boondi and how to adjust the batter if its runny or thick.
Leave a Reply