Kara Boondi | How to make boondi mixture

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What is Kara Boondhi

Kara (Spicy) boondi is a savory version of boondi. Popular South Indian snack recipes are often prepared with deep-fried peanuts, cashews, curry leaves, and spice mix. Tamil  Nadu kaara Boondi is also one main addition to the popular Madras mixture Recipe

Should I sieve Kadalai maavu for karaBoondi?

Lump-free | grain-free batter results in the best boondi. I use a whisk to make a smooth lump-free batter. If you think besan has lumps, sieve first, then prepare the batter

How much water should I add to the batter?

The exact quantity might vary depending on the type of besan flour you use. I generally add 2:1 (besan to water ratio) then add extra water as required. If boondi is with tail, add extra water

Should I fry crispy boondi?

Yes, always fry crispy boondi. Fry boondhi till bubbles subside and sshh sound ceases

Can I skip chilli powder?

Traditionally, Kara boondhi is prepared with chilli powder. You can adjust the chilli powder according to your taste. I have used Kashmiri chilli powder, which gave a nice color, but the boondi was not spicy.

Can I skip baking soda?

To make sweet stall-style boondhi, we should add baking soda, which gives the best Tamil Nadu-style kara boondhi. Reducing the baking soda might alter the texture and taste.

Optimal oil temperature

• Drop a little boondi in hot oil
• Too hot oil – boondi turns dark (burn)
• Not hot enough – sink to the bottom of the pan soon after dropping
• Right Oil Temperature – boondi float

Check Batter consistency

Tail attached boondhi – the batter is too thick, add a little water, mix well, and adjust

Round boondi – the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried a little soft on the inside – Right Boondi Shape & Texture

Boondi raita

Boondi Laddu

AFTER SCHOOL SNACKS IN TMF

BAKED INDIAN SNACKS IN TMF

FILTER COFFEE WITHOUT CHICORY

See more Savory bakshanam recipes

Recipe card

Kara boondi

Diwali snacks recipes

5 from 2 votes

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Ingredients

BOONDI BATTER

• 1 cup fine besan flour
• 2 tbsp rice flour
• 1/4 tsp turmeric powder
• 1/2 tsp Kashmiri chilli powder
• 1/8 tsp baking soda
• 1 tbsp oil
• Required salt
• A generous portion of asafoetida
• 1/2 cup + as required water

TO FRY

• few curry leaves
• 10 cashews
• 3 tbsp peanuts
• Oil to fry

Instructions

HEAT OIL

• Heat oil in a heavy-bottomed, deep, wide pan on medium flame

BOONDI BATTER

• Take besan flour, rice flour, baking soda, turmeric powder, red chilli powder, salt, asafoetida, oil, and 1/2 cup of water to a wide mixing bowl
• Whisk well to form a smooth lump-free batter
• Add extra water (around 2-3 tbsp) and make a smooth, thick, pouring consistency batter

CHECK OIL TEMPERATURE

• Drop a little boondi in hot oil
• Too hot oil - boondi turns dark (burn)
• Not hot enough - sink to the bottom of the pan soon after dropping
• Right Oil Temperature - boondi float

FRY TOPPING

• First, fry curry leaves till they turn crispy and keep aside
• Add cashews and fry them till they turn golden brown, and keep aside
• Finally, add peanuts and fry till they turn golden brown, and keep aside

CHECK BATTER CONSISTENCY - BOONDI SHAPE AND TEXTURE

• Take a boondi ladle or any perforated ladle and add a ladle full of batter. Tap the boondi ladle gently or lightly swirl the batter with a ladle
• Tail attached boondhi - the batter is too thick, add a little water, mix well, and adjust
• Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried a little soft on the inside - Right Boondi Shape & Texture

FRY BOONDI

• Always keep the boondi ladle or any perforated ladle a few inches away from the pan
• Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches
• Flip in between for even frying
• Fry till bubbles subside. transfer to an oil filter/colander

BOONDI MIXTURE

• Mix fried curry leaves, cashews, peanuts, and boondi. Boondi mixture ready
• For extra spice, you can add extra Kashmiri chili powder and mix (I skipped it)

Video

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Ingredients

Boondi batter

1 cup fine besan flour

2 tbsp rice flour

1/4 tsp turmeric powder

1/2 tsp Kashmiri chilli powder

1/8 tsp baking soda

1 tbsp oil

Required salt

A generous portion of asafoetida

1/2 cup + as required  water

To fry

few curry leaves

10 cashews

3 tbsp peanuts

Oil to fry

How to make kara boondi with step-by-step pictures

Heat oil

Heat oil in a heavy-bottomed, deep, wide pan on medium flame

Boondi batter

• Take besan flour, rice flour, baking soda, turmeric powder, red chilli powder, salt, asafoetida, oil, and 1/2 cup of water to a wide mixing bowl

• Whisk well to form a smooth lump-free batter

• Add extra water (around 2-3 tbsp) and make a smooth, thick, pouring consistency batter

Check oil temperature

• Drop a little boondi in hot oil
• Too hot oil – boondi turns dark (burn)
• Not hot enough – sink to the bottom of the pan soon after dropping
• Right Oil Temperature – boondi float

Fry topping

• First, fry curry leaves till they turn crispy and keep aside

• Add cashews and fry them till they turn golden brown, and keep aside

• Finally, add peanuts and fry till they turn golden brown, and keep aside

Check Batter consistency – boondi shape and texture

• Take a boondi ladle or any perforated ladle and add a ladle full of batter. Tap the boondi ladle gently or lightly swirl the batter with a ladle
• Tail attached boondhi – the batter is too thick, add a little water, mix well, and adjust
• Round boondi – the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried a little soft on the inside – Right Boondi Shape & Texture

Fry boondi

• Always keep the boondi ladle or any perforated ladle a few inches away from the pan

• Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches

• Flip in between for even frying

• Fry till bubbles subside. transfer to an oil filter/colander

Boondi mixture

• Mix fried curry leaves, cashews, peanuts, and boondi. Boondi mixture ready

• For extra spice, you can add extra Kashmiri chili powder and mix (I skipped it)