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Diwali recipesKara boondi recipe

Kara boondi recipe

Jeyashri suresh
By Jeyashri suresh
KARA BOONDI RECIPE

Kara boondi recipe, with video, is a deep-fried snack made using gram flour, generally mixed with South Indian Mixture too. I made it for this Diwali and wanted to post the recipe before that. I made this to put it in a mixture. But somehow, I couldn’t get time to post this before Diwali. Again I am making a South Indian mixture for my in-laws as I am visiting them shortly.  Now I am sharing the recipe of Kara boondi. This recipe came with a lot of tips to make the perfect boondi. Please read the post completely and try this at home. Check out my

KARA BOONDI RECIPE
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Kara boondi recipe

South Indian Deep fried snack recipe using gram flour and rice flour
Course Snack
Cuisine South Indian
Keyword Diwali recipes, Festival recipes, tea time snacks
Prep Time 10 minutes
Cook Time 40 minutes
Servings 3 cups
Author Jeyashri suresh

Ingredients

  • 1 cup besan | gram flour
  • 3 tbsp rice flour
  • 1 tsp red chili powder
  • Salt as needed
  • A pinch of baking soda
  • Oil for deep frying
  • Few curry leaves
  • 2 pinches asafoetida
  • Handful peanuts
  • 8-10 cashew nuts

Instructions

  • Combine both the flour in a bowl. Add salt, baking soda, asafoetida, and red chili powder to this.
  • Pour 2 tbsp of hot oil into the flour mixture.
  • Add water to this to make this into a dosa batter consistency.
  • While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of the besan.
  • Heat oil in a kadai for deep frying.
  • To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency is perfect, else it gives a tail you need to add a little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from the oil.
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
  • Fry till the oil sound subsides. Then only we can get crispy boondis.
  • Take out from oil and drain it in a kitchen towel.
  • Repeat this for the rest of the batter.
  • Wipe off the ladle whenever you pour the batter.
  • When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
  • Mix well.
  • Transfer it to an airtight container.
  • Will post the mixture recipe soon. For more tips on making boondi visit my post on boondi ladoo.

Video

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METHOD:

  • Combine both the flour in a bowl. Add salt, baking soda, asafoetida, and red chili powder to this.
  • Pour 2 tbsp of hot oil into the flour mixture.
  • Add water to this to make this into a dosa batter consistency.
  • While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of the besan.
  • Heat oil in a kadai for deep frying.
  • To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency is perfect, else it gives a tail you need to add a little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from the oil.
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.
  • Fry till the oil sound subsides. Then only we can get crispy boondis.
  • Take out from oil and drain it in a kitchen towel.
  • Repeat this for the rest of the batter.
  • Wipe off the ladle whenever you pour the batter.
  • When it is done transfer everything to a wide bowl and deep fry the curry leaves , cashew nuts and peanuts(if adding) in the hot oil till the cashew turn into a nice golden brown color. Fry everything separately.
  • Mix well.
  • Transfer it to an airtight container.
  • Will post the mixture recipe soon. For more tips on making boondi visit my post on boondi ladoo.
kara boondi
 

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47 COMMENTS

  4. Lip-smacking boondhis 🙂 Useful tips (like wipe ladle after everytime) Oh my stock of chivda mixture is over…Now, I want to make these again! 🙂

  42. Hi jeyashri,I tried your recipe it came out very well.but i didnt get the crispiness of boondhi. Please guide me what to be done to get crispiness

    • The boondis must be taken from the oil bit earlier. Cook till the shh sounds subsides and then transfer it to a kitchen towel. When it is cool transfer it to a airtight sontainer. If it is hot and kept in the closed container it will loose its crispiness

  44. Hi jeyashri,
    i tried boondhi yesterday. Most boondhi's came flat and only few puffed up. Any problem with the consistency of the batter? I used the steel strainer in the shape of a Cup instead of the perforated ladle. Could this be the reason

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