KARA BOONDI RECIPE | EASY DIWALI SNACKS RECIPES

     Kara boondi is another recipe I used to help my mom when I was a kid. I love the process of making this. Always fascinated by the method they make this. Pouring the batter over a slotted ladle and forming boondis. My mom also makes sweet boondi, that’s another favorite of mine. Few times, we have made boondi laddoos too. May be next year I will share those recipes. My mom passed me a cookbook that has recipes very close to our way of making. Some other recipes me and my mom wrote in a note and till date, I refer it.
   This particular cookbook is ‘Rani Samayal’ by the famous Tamil novelist Ramani chandran. Its really very useful for me at various preparations. And I followed the kara boondhi recipe also from this cookbook. Turned out perfect. Crispy and flavourful.

Kara boondi recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 25 mins    |  Makes: 2 cups

Ingredients

Gram flour/ kadala maavu	1 cup
Rice flour	1/2 cup
Cooking soda	1 tiny pinch
Salt	As needed
Coarse Pepper powder	2 tsp
Garlic	4 flakes
Cashew nuts	6 - 8
Ground nuts	2 tbslp
Curry leaves	1 sprig
Ghee	1 tsp
Oil	for deep frying

Method

1. Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.

2. Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.

3. Wipe the laddle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases and shhh sounds reduces or until golden colour.

4. Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.

5. Heat another pan, add ghee, when hot, add broken cashews, peanuts if using and fry till golden. Then add curry leaves and well crushed garlic(with skin) and fry till nice aroma rises and add half of the pepper powder, give a quick stir and switch off the flame. Add this to the boondi, add the remaining pepper powder and little more salt and toss well to get all mixed.

Notes

• Since I add crushed garlic, I do not add asafoetida. If you want you can add a little.
• If you like red chilli powder version, add 1 tsp to the batter and 1/2 tsp while tossing. Others the same.
• If the batter is too thick, you will get boondis with tail. So add more water and try.
• If the batter is too watery then the boondis may fall flat. So add more gram flour and try.
• Cooking soda is added for crispiness. Since I use more rice flour, use very very tiny pinch of cooking soda.
• We personally dont like groundnuts, so I have not added here.

Store in air tight container and enjoy as a tea time snack! The garlic, pepper and curry leaves fried in ghee adds a great flavour to the kara boondi.

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