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What is Kara Boondhi

Kara (Spicy) boondi is a savory version of boondi. Popular south Indian snacks recipes are often prepared with deep-fried peanuts, cashews, curry leaves, and spice mix. Tamil Nadu kaara Boondi is also one main addition to 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 nice color but boondi was not spicy.

Can I skip baking soda?

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

Optimal oil temperature

Drop 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 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 little soft on the inside - Right Boondi Shape & Texture

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FILTER COFFEE WITHOUT CHICORY

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Recipe card

Kara boondi

Diwali snacks recipes

5 from 2 votes

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Ingredients

Boondi batter

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

To fry

few curry leaves
10 cashews
3 tablespoon peanuts
Oil to fry

Instructions

Heat oil

Heat oil in a heavy-bottomed deep wide pan at 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 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

Firstly 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 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 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 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)

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Ingredients

Boondi batter

1 cup fine besan flour

2 tablespoon rice flour

1/4 teaspoon turmeric powder

1/2 teaspoon Kashmiri chilli powder

1/8 teaspoon baking soda

1 tablespoon oil

Required salt

A generous portion of asafoetida

1/2 cup + as required water

To fry

few curry leaves

10 cashews

3 tablespoon 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 at 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 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

Firstly 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 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 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 little soft on the inside - Right Boondi Shape & Texture