Tuesday, 21 October 2014

Kara Boondi - Kaara Boondi - Diwali Special

Boondi is basically fried balls made from Chick pea flour. It is the main component of South Indian Mixture. The spicy version of the Boondi called Kara Boondi can be made as a snack on its own. You could just make the boondi part or add a few things like Cashews, Peanuts, Pottu Kadalai, Curry Leaves etc for enhanced taste.

People think Boondi is a very difficult thing to make. But trust me. Just figure out the right consistency of the batter and you will be done in no time at all.


Besan/Chickpea Flour 1 cup
Rice Four 2.5 tbsp
Chilli Powder 1 tsp (add 2 for spicy version)
Hing 1/8 tsp
Salt about 1/2 tsp (add to your taste)

Peanuts 1/2 cup
Cashews 1/2 cup
Pottu Kadalai (Roasted Gram Dal) 1/2 cup
Curry Leaves 10
Chilli Powder 1 tsp (optional)
Salt a little

Oil to deep fry

Method of Preparation

To prepare Boondi the first thing you need are these spoons

1. Sieve the besan and rice flour. Add the chilli powder, hing and salt. Mix everything together.

2. Add little water and mix well. Add more water to get a pouring consistency. I needed a little less than 1 cup of water. This will vary. Add very little at a time.

3. Once ready, dip the tip and let a drop fall into the hot oil. If it falls flat it means the batter is too runny add more besan (1 tsp at a time). If it forms a tail, it means it is too thick. Add a little more water (1 tsp at a time).

4. Now you are ready to make the boondi. Heat oil and then keep it at low.Pour a laddle of batter on the boondi spoon. Gently do circular motion with the laddle to let the batter drip down to the hot oil.

5. Clean the boondi spoon and keep ready. Cook the boondi till it is done and using another laddle fish it out to a kitchen paper for the oil to be absorbed.

6. Repeat till all the batter is done.

7. In the same oil add the peanuts in 2-3 batches and fry till it is roasted. It will take only a minute or less. Drain and keep aside. Be careful incase your peanuts burst.

8. Add the cashews and fry till it is roasted. Drain and keep aside.

9. Add the pottu kadalai and fry till it is roasted. Drain and keep aside.

10. Finally add the curry leaves and fry for 5 sec. Drain and keep aside.

11. Add the peanuts, pottukadalai, and cashews to a bowl. Add a little salt and chilli powder. Mix well.

12. Add the boondi.  Mix everything well.

13. Finally stir in the Curry leaves.

14. Wait till everything cools. Store in an airtight container.

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