Kara Boondi Recipe with step by step pictures. This recipe is a tasty, time-pass snack which turned out perfect, crispy and flavorful.
Kara Boondi
I was thinking about making the main and basic diwali recipes for quite a while..They are kara boondi, sweet boondi and boondi ladoo. Finally i made them today and it turned out to be perfect. I was happy with the results. I was quite surprised how easy it is to make them.
Similar Recipes,
Ingredients for Kara Boondi Recipe
- Gram Flour / Kadalai Mavu / Besan - 1 cup
- Rice Flour / Arisi Mavu - 3 tbsp
- Water - ½ cup or adjust
- Baking Soda / Cooking Soda - ⅛ tsp
- Salt - ¼ tsp
- Oil for deep frying
For Seasoning:
- Ghee - 1 tsp
- Cashewnuts - 5 broken into pieces
- Peanuts - 2 tbsp
- Curry Leaves - 2 sprigs
- Asafoetida / Hing / Kaya Podi - a pinch
- Chilli Powder - ½ tsp
- Pepper Powder - ½ tsp
- Salt to taste
I love the seasoning which goes in this, it makes it super tasty. My mom usually adds chilli powder and few more spices into the batter and make the boondi, but i kept the batter plain and simple. After frying those boondis i made a seasoning and tossed the boondis in that.
I hope you will try this out and let me know how it turned out for you..
How to Make Kara Boondi Recipe
- Take gram flour, rice flour in a sifter and sieve it.
- Add in water slowly and make it into a smooth batter.
- Now add in some baking soda and salt. Mix well. The batter should be little thick, it should be thinner than bajji batter.
- Make the batter perfectly then only you will get round boondi.
- Now heat oil for deep frying.
- Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by
drop. - Fry the boondi till they are crispy. Drain them and set aside.
- Now heat a tsp of ghee in a pan, add in cashews, peanuts and fry till golden.
- Add in curry leaves and saute till they turn crispy.
- Now add in asafoetida and give a stir.
- Add in chilli powder, salt and pepper powder and mix well.
- Take the pan off the heat and Add in fried boondi and mix well.
- Now allow this to cool down and store it in a air tight container.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe Card
Kara Boondi | Kara Boondi Recipe
Kara Boondi Recipe with step by step pictures. This recipe is a tasty, time-pass snack which turned out perfect, crispy and flavorful.
Print
Pin
Rate
Servings: 3 cups
Calories: 82kcal
Ingredients
- 1 cup Gram Flour / Kadalai Mavu / Besan
- 3 tbsp Rice Flour / Arisi Mavu
- ½ cup or adjust Water
- ⅛ tsp Baking Soda / Cooking Soda
- ¼ tsp Salt
- Oil for deep frying
- For Seasoning:
- 1 tsp Ghee
- 5 broken into pieces Cashew nuts
- 2 tbsp Peanuts
- 2 sprigs Curry Leaves
- a pinch Asafoetida / Hing / Kaya Podi
- ½ tsp Chilli Powder
- ½ tsp Pepper Powder
- Salt to taste
Instructions
- Take gram flour, rice flour in a sifter and sieve it.
- Add in water slowly and make it into a smooth batter.
- Now add in some baking soda and salt. Mix well. The batter should be little thick, it should be thinner than bajji batter.
- Make the batter perfectly then only you will get round boondi.
- Now heat oil for deep frying.
- Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop.
- Fry the boondi till they are crispy. Drain them and set aside.
- Now heat a tsp of ghee in a pan, add in cashews, peanuts and fry till golden.
- Add in curry leaves and saute till they turn crispy.
- Now add in asafoetida and give a stir.
- Add in chilli powder, salt and pepper powder and mix well.
- Take the pan off the heat and Add in fried boondi and mix well.
- Now allow this to cool down and store it in a air tight container.
Notes
1)The batter consistency is important. It shouldn't be too thick or too thin, make the batter a little thin than bajji batter.
2)You can use boondi karandi or perforated spoon to make boondi.
2)You can use boondi karandi or perforated spoon to make boondi.
Nutrition
Serving: 1g | Calories: 82kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 246mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 238IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.4mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share by Email
Share on Facebook
Kara Boondi Recipe Step by Step
 |
| Take all your ingredients |
Priya.G
Thank u Arthi for posting such a wonderful snack.
Prema Suresh
You had mentioned you will post your daughters birthday pictures in a couple of days, but you haven't posted yet.
Kara boondhi looks delicious
shwetha shenoy
i tried this boondi today... drops started to stick to each other in oil... drops were falling nicely but till the end all boondis started to stick to each other.. any reason?
Aarthi
@shwetha shenoynot sure dear
Anonymous
Hi, may be oil was not heated well before.
Anonymous
Your recipes are very good and easy to make. With the pictorial representation, it makes it easier. Keep it coming. Love to read your blog as well.
krish
Hi I just trying your recipes and it's coming good also. Now I am a big fan for your blog and also to you. Nice to share your recipes keep on posting and All the best
Anuradha Bangalore
krish
Hi I just trying your recipes and it's coming good also. Now I am a big fan for your blog and also to you. Nice to share your recipes keep on posting and All the best
Anuradha Bangalore
gayathri
Tried it for diwali. yummy. so tasty and crunchy. my kid kept eating it even before i could season it.
Fathy
I tried this kaara booni... It came out well... U explain ur methods very clearly... Thank u..