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
South Indian Deep fried snack recipe using gram flour and rice flour
Servings 3 cups
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.
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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.
Wow…kara boondhi looks super…Lovely presentation…
yummy boondhi to snack looks wonderful
This is just soo much a beautiful click……
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! 🙂
Simply delicious and crispy looking Kara Boondhi.
Deepa
Hamaree Rasoi
Fantastic clicks and looks fabulous!
https://treatntrick.blogspot.com
Love this and looks fab …well explained post …like all the tips
WOww… looks absolutely perfect.. awesome job dear 🙂
Indian Cuisine
Home made boondi looks yummy dear..I love d fried kaju in it
Crispy, fresh & so tempting!!
Prathima Rao
Prats Corner
kara boondhi looks super…:-))
Nice crunchy snack !! looks very tempting !!
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My very favorite snack.I always like to have at any time during the day.
Yummy boondhis..we also made mixture for diwali…like your click
Looks crisp, I love it a lot, long time since I made/had this 🙂
I am always scared to make this .. due to holding the ladle close to oil .. hopefully someday I will do it 🙂 .. looks yummy.
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once i tried this boondhi…my hubby's favourite snack…having it with a cup of tea wow yummy combo!
This looks fantastic. So crisp and the color is amazing. Thanks for sharing 🙂
I made it for my doter recently. Gundu gundu karaboondhi , luks super 🙂
Looks tempting. I love to eat this with hot cup os tea.
all time perfect muncher,loved it!!
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I LOVE karaboondhi… hope to try it sometime. Looks perfect Jeyashri
YUMMO..This looks awesome..You have made perfectly dear..
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Send me a bowl,feel like munching some.
wow they look so perfectly done and tempting….love the clicks…
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I would eat anything if kara boondis is served as side. Lovely prep jeyashri.
looks delicious… fabulous kara boondhi..
YUM YUM n YUM ~ so very delish n perfectly executed!
USMasala
Lovely lip smacking snack, love it anytime. Looks fantastic.
looks perfect…
Yummy Boondi and very nice step by step procedure and useful tips too
I too prepared mixer for diwali,sleeping draft:)ur luks perfect and nice clicks…
Wow crispy and yummy snack
Luv kara boondhi looks crispy and crunchy…
wow simply feel like picking up tht bowl…..looks so good!
I can never stop munching on kara boondi. Delicious.
Lovely click always been a big fan of ur site Jeyashri.
just did it thk u came out crisp. happy diwali to jeyashri and ur family.
sathya.
Thanks for sharing….tried your version of Kara boondhi,it has come out very well.
hi jeyashri thks for sharing this recipe. If we add curd to this karaboondi and can have it. it is also very nice.
Yummy one would love to try it
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
Hi.. I wanted to try tis for Diwali.. Can v avoid baking soda or I there any substitute for it?? Pls let me know..
Hi if you avoid baking soda the boondis won't puff up well. I haven't tried without adding soda. If i make by this weekend will update you.
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
You need to use the perforated ladle else it won't turn out well