Kara boondi is a fried snack made of boondi , peanuts and few spices tossed up together. Its perfect for teatime snack. It made during Diwali in India.
Standard 1 cup measures 240 ml
- 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
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.
- 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.
Calories: 215kcal | Carbohydrates: 15.5g | Protein: 5.8g | Fat: 14.7g | Saturated Fat: 2g | Sodium: 44mg | Fiber: 2.5g | Sugar: 2.3g | Calcium: 14mg | Iron: 1mg