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

  • South Indian mixture recipe
  • Thattai recipe

           METHOD:

  • Combine both the flour in a bowl. Add salt, baking soda, asafoetida, and red chili powder to this.
Kara boondi recipe - 1
  • Pour 2 tbsp of hot oil into the flour mixture.
  • Add water to this to make this into a dosa batter consistency.
Kara boondi recipe - 2
  • 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.
Kara boondi recipe - 3
  • 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.
Kara boondi recipe - 4
  • 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.
Kara boondi recipe - 5
  • 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 - 6 KARA BOONDI RECIPE - 7

Kara boondi recipe

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