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    You are here: Home / RandomPosts / Kara Boondi Recipe

    Kara Boondi Recipe

    Last Updated On: Oct 19, 2024 by Sharmilee J

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    Kara Boondi is a crispy addictive savory snack that is popular in South India. Kara Boondi is a commonly relished tea time snack and made for festivals like Diwali. This is a very crisp snack that can be munched anytime and loved by all. Learn to make Kara Boondi with step by step pictures and video.

    kara boondi in a white bowl

    Kara boondi is one of the easiest traditional snack that even first timers can try. I have given the measurement for water also so that the batter consistency comes out perfect every time. This was one of the recipes that I’ve shared with my friends and it turned out great every time.

    Jump to:
    • About Kara Boondi
    • Kara Boondi Video
    • Kara Boondi Ingredients
    • How to make Kara Boondi Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Kara Boondi

    ‘Kara’ means spicy and ‘Boondi’ means small deep fried droplets of batter. So kara boondi is a savory snack made by frying droplets of besan batter until crisp then mixed with garlic, red chili powder, curry leaves, peanuts and cashews nuts.

    Kara Boondi is one of the first few savory snacks that I tried during my initial days of cooking. This is very easy and quick to make that even beginners can try. Kara Boondi can be had as such as a tea time snack or can be used for making recipes like curd vadai, boondi raita, mixture etc.

    This is another savory snack that is popularly made for Diwali. With the ease of this recipe any one can try it. Kara Boondi is a great festive snack which is very easy to make.

    kara boondi just cooked

    Kara Boondi Video

    Kara Boondi tastes best when its homemade because of the quality of ingredients used. Also we use fresh oil every time and not reuse the fried oil. For that reason I always prefer homemade snacks than store bought ones as its more reliable and healthy.

    Though kara boondi is a festive treat you can make it any time of the year and enjoy it. Boondi can be made sweet or savory, I love both but as I am sweet toothed more inclined towards sweet boondi. This is a very simple recipe with kitchen staples.

    kara boondi in a white bowl

    Kara Boondi Ingredients

    • Besan flour – Use fine besan flour which is perfect for making kara boondi.
    • Rice flour – I used idiyappam flour which I always use for making Indian snacks.
    • Spice powders – Turmeric powder and red chili powder is used for kara boondi. You can use a bit of red chili powder in the dough too and while tossing for a more spicier version.
    • Cooking soda – Cooking soda helps in making boondis that are light and crunchy.
    • Oil – You can use refined oil or peanut oil or any cooking oil for deep frying the boondi’s
    • Seasonings – Crushed garlic along with peanuts, cashews, curry leaves are fried in oil until crisp and added at the final stage and mixed.
    ingredients needed to make kara boondi

    Similar Recipes

    • Ribbon Pakoda
    • Sweet Boondi
    • Boondi Ladoo
    • Mullu Murukku
    • Thattai

    Ladle used for making Kara Boondi

    There are 2 types of ladle that you can use to make boondi and you can make perfect boondi using either of them. The main difference between the ones I have is the holes in boondi ladle is tiny and the holes in my perforated ladle is slightly bigger.

    • Boondi ladle – This ladle is specifically used for making boondi ladoo, kara boondi etc. You can buy it in stores near you especially during diwali.
    • Perforated ladle – This ladle is found in every household used for draining oil while deep frying. We call it arikarandi in tamil.
    kara boondi ladle

    How to make Kara Boondi Step by Step

    1.To a sieve first add 1 cup besan flour, 2 tablespoon rice flour, salt to taste, 1/8 teaspoon cooking soda, 1/4 teaspoon turmeric powder.

    add ingredients to a sieve

    2.Sieve it well first.

    sieve it well first

    3.Mix it once then add 1/2 cup water first.

    add water

    4.Mix it using a whisk without any lumps, now add 1/4 cup water. You may need 1-2 teaspoon extra water, check consistency and add accordingly.

    mix well

    5.Whisk it well to form a lump free flowing batter. The batter should be smooth and flowing more like dosa batter consistency. The consistency of the batter is important in getting perfect round shaped boondi.

    lump free flowing batter

    6.You can either use boondi ladle specifically designed for making boondi or a perforated ladle.

    boondi ladles

    7.Heat oil – first drop the batter using the back of a spoon.

    • Perfect round boondi – the batter is perfect, ready to fry.
    • Tail forms – then batter is thick so add little water, mix then try again.
    • Boondi falls flat – the batter is runny so add little besan flour
    check by adding a drop

    8.First try one or two boondis then pour over the ladle.

    perfect round boondi

    9.Place the boondi ladle above the kadai around 3 inches and pour 2 ladles of the batter. Do not crowd.

    now pour the bater

    10.Do not disturb for the first few seconds until it drips.

    let it drip

    11.When the dripping slows down or stops spread it using the ladle like how we spread for making dosa in concentric circles.

    finally spread

    12.Let it cook for few seconds then flip over using a ladle.

    flip over and cook

    13.Let it cook until the bubbles reduces.

    cook until bubbles stop

    14.Now remove the boondis.

    remove the boondi

    15.I used the perforated ladle too it came out perfect.

    repeat pouring batter

    16.The difference is : in my perforated ladle the holes are little big so the boondis came out a little big too when compared to the ones I made using boondi ladle.

    fry until crisp

    17.Wipe of the ladle using a wet cloth for each batch so that the holes are open for the batter to drip easily. Else you can wash and wipe of with a cloth too. Repeat to finish.

    wipe ladle each time

    18.Now fry 5 crushed garlic cloves until golden, remove and set aside.

    fry garlic

    19.Fry peanuts until golden brown, remove and set aside.

    fry peanuts

    20.Fry 20 cashews until golden, remove and set aside.

    fry cashews

    21.Switch off add a small sprig of curry leaves, fry, remove and set aside.

    fry curry leaves

    22.To a mixing bowl add fried boondis first then add fried garlic, peanuts, cashews, 1 teaspoon red chili powder and little salt if needed.

    combine everything

    23.Mix this well first then finally add curry leaves.

    mix add curry leaves

    24.Give a quick mix. Kara boondi is ready!

    mix it well

    Store in an airtight container and enjoy munching the snack!

    kara boondi in a white bowl

    Expert Tips

    • Batter consistency is very important to get perfect round boondis. So be very careful while adding water. Use 3/4 cup water for 1 cup flour, add extra 1-2 teaspoon if needed.
    • When we drop the batter with the back of the spoon and If it drops and forms balls with a tail – then add little more water to make it runny.
    • If the boondi’s fall flat then the batter is runny so add little besan flour.
    • Once the batter is ready take ladle full of batter and add it to the boondi or perforated ladle. Let it fall down by itself then spread it.
    • Do not crowd as the boondis will stick to each other and make clusters.
    • Use a wide bottomed kadai for deep frying the boondi’s
    • Always wipe off the ladle for every batch.
    • Flip over the boondis constantly for even frying.
    • Do not add more cooking soda as it may affect the texture of the boondis.
    • As I added garlic, I did not add hing.

    Serving & Storage

    Kara boondi keeps well in room temperature for about 15-20 days. It won’t get spoiled after that but the freshness will slowly fade. This snack should only be stored in room temperature.

    FAQS

    1.Why is my boondi not crisp and turns soft / soggy?

    If the boondi’s are not fried well then it might turn soft or soggy. Always fry boondi’s until the shh sound stops or the bubbles start reducing, this way you will know exactly when to remove the boondi’s.

    2.My boondi’s fall flat, how to rectify?

    If the boondi fall flat then the batter is runny so add little besan flour and perform spoon test then proceed.

    3.My boondis have tail, how to rectify?

    If the boondis have tails then the batter is very thick so sprinkle water, perform the spoon test and then proceed.

    4.Can I add chili powder in the batter?

    Yes you can add chili powder in the batter itself.

    kara boondi in a white bowl

    If you have any more questions about this Kara Boondi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Kara Boondi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Kara Boondi Recipe

    Kara Boondi is a crispy addictive savory snack that is popular in South India. Kara Boondi is a commonly relished tea time snack and made for festivals like Diwali. This is a very crisp snack that can be munched anytime and loved by all. Learn to make Kara Boondi with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup besan flour
    • 2 tablespoon rice flour
    • 1/8 teaspoon cooking soda
    • 1/4 teaspoon turmeric powder
    • salt to taste
    • 3/4 cup water + as needed
    • 5 garlic crushed
    • 2 tablespoon peanuts
    • 20 cashews
    • a small sprig curry leaves
    • 1 teaspoon chili powder
    • salt to taste

    Instructions

    • To a sieve first add 1 cup besan flour, 2 tablespoon rice flour, salt to taste, 1/8 teaspoon cooking soda, 1/4 teaspoon turmeric powder.
    • Sieve it well first.
    • Mix it once then add 1/2 cup water first.
    • Mix it using a whisk without any lumps, now add 1/4 cup water. You may need 1-2 teaspoon extra water, check consistency and add accordingly.
    • Whisk it well to form a lump free flowing batter. The batter should be smooth and flowing more like dosa batter consistency. The consistency of the batter is important in getting perfect round shaped boondi.
    • You can either use boondi ladle specifically designed for making boondi or a perforated ladle.
    • Heat oil – first drop the batter using the back of a spoon.Perfect round boondi – the batter is perfect, ready to fry. Tail forms – then batter is thick so add little water, mix then try again. Boondi falls flat – the batter is runny so add little besan flour
    • First try one or two boondis then pour over the ladle.
    • Place the boondi ladle above the kadai around 3 inches and pour 2 ladles of the batter. Do not crowd.
    • Do not disturb for the first few seconds until it drips.
    • When the dripping slows down or stops spread it using the ladle like how we spread for making dosa in concentric circles.
    • Let it cook for few seconds then flip over using a ladle.
    • Let it cook until the bubbles reduces.
    • Now remove the boondis.
    • I used the perforated ladle too it came out perfect.
    • The difference is : in my perforated ladle the holes are little big so the boondis came out a little big too when compared to the ones I made using boondi ladle.
    • Wipe of the ladle using a wet cloth for each batch so that the holes are open for the batter to drip easily. Repeat to finish.
    • Now fry 5 crushed garlic cloves until golden, remove and set aside.
    • Fry peanuts until golden brown, remove and set aside.
    • Fry 20 cashews until golden, remove and set aside.
    • Switch off add a small sprig of curry leaves, fry, remove and set aside.
    • To a mixing bowl add fried boondis first then add fried garlic, peanuts, cashews, 1 teaspoon red chili powder and little salt if needed.
    • Mix this well first then finally add curry leaves.
    • Give a quick mix. Kara boondi is ready!
    • Store in an airtight container and enjoy munching the snack!

    Video

    Notes

    • Batter consistency is very important to get perfect round boondis. So be very careful while adding water. Use 3/4 cup water for 1 cup flour, add extra 1-2 teaspoon if needed.
    • When we drop the batter with the back of the spoon and If it drops and forms balls with a tail – then add little more water to make it runny.
    • If the boondi’s fall flat then the batter is runny so add little besan flour.
    • Once the batter is ready take ladle full of batter and add it to the boondi or perforated ladle. Let it fall down by itself then spread it.
    • Do not crowd as the boondis will stick to each other and make clusters.
    • Use a wide bottomed kadai for deep frying the boondi’s
    • Always wipe off the ladle for every batch.
    • Flip over the boondis constantly for even frying.
    • Do not add more cooking soda as it may affect the texture of the boondis.
    • Flip over the boondis constantly for even frying.
    • As I added garlic, I did not add hing.
    Nutrition Facts
    Kara Boondi Recipe
    Amount Per Serving (100 g)
    Calories 439 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 7g
    Monounsaturated Fat 9g
    Sodium 1029mg45%
    Potassium 715mg20%
    Carbohydrates 46g15%
    Fiber 9g38%
    Sugar 7g8%
    Protein 20g40%
    Vitamin A 321IU6%
    Vitamin C 0.03mg0%
    Calcium 55mg6%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    13
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    Filed Under: Diwali, Diwali Savoury Snacks, Must Try Snacks, RandomPosts, Sev / Pakoda

    Reader Interactions

    Comments

    1. Hari Chandana P

      November 01, 2012 at 2:00 pm

      Wowwwwww… looks simply awesome.. perfectly done 🙂

      Reply
    2. srividhya Ravikumar

      November 01, 2012 at 2:03 pm

      cute cute boondhis…absolutely awesome..

      Reply
    3. Gayathri Subramanian

      November 01, 2012 at 2:13 pm

      HI sharmi, thank you for this recipe!!! I will definitely try this for Diwali this time.Last time I tried Mysore pak from your blog and it turned out really well. Btw, please have a re-look at the My Notes section.

      Reply
    4. jeyashrisuresh

      November 01, 2012 at 2:14 pm

      Super tempting kara boondhis, perfectly done

      Reply
    5. Vijayalakshmi Dharmaraj

      November 01, 2012 at 2:35 pm

      wow super tempting karaboondhi… so lovely one….

      Reply
    6. Veena Theagarajan

      November 01, 2012 at 2:46 pm

      super crunchy and cute boondhis.. I posted the same today

      Reply
    7. divya

      November 01, 2012 at 2:49 pm

      Very tempting snack, looks super yummy

      Reply
    8. DivyaGCP

      November 01, 2012 at 3:05 pm

      Perfectly made boondhi.. Crunchy and very inviting!!

      Reply
    9. ANU

      November 01, 2012 at 3:27 pm

      awesome and very nice clicks….

      Reply
    10. Divya

      November 01, 2012 at 3:29 pm

      Beautiful presentation sharmi….

      Reply
    11. indianspicemagic

      November 01, 2012 at 3:34 pm

      Crunchy boondies…. U can even try making my fav ladoos as the shape of boondi is perfect.

      Reply
    12. APARNARAJESHKUMAR

      November 01, 2012 at 3:37 pm

      thanks for the tips 🙂 mine was floppy wll give a try again !

      Reply
    13. Bhavani Anantharamakrishnan

      November 01, 2012 at 3:56 pm

      Wow…sharmi!thats so mouth watering….But,Do you have any tips how to do without the big laddle?

      I don't have one and don't get it where i live:(!!!

      Reply
    14. Sharmilee! :)

      November 01, 2012 at 3:57 pm

      @Bhavani : You can try with the small laddle itself but am not sure whether we can get perfect round boondis using that….

      Reply
    15. Vimitha Anand

      November 01, 2012 at 4:59 pm

      Bhoondhi looks so crispy and yummy Sharmi

      Reply
    16. aditi

      November 01, 2012 at 6:46 pm

      this is indeed a feat to achieve

      Reply
    17. Sangeetha

      November 01, 2012 at 10:57 pm

      chance illa…super n perfect kaara boondhi…lovely pics n presentation…
      will follow ur tips for sure…thanks for sharing!
      really U r my inspiration, after seeing your diwali recipes n presentation i too wanted to give life to my space with diwali recipes, so am back today…thanks!!!

      Reply
    18. Priya

      November 01, 2012 at 11:06 pm

      Crunchy munchy boondis, wish i get a bowl.

      Reply
    19. Sangeetha Priya

      November 01, 2012 at 11:21 pm

      Perfectly done spicy boondis with super clicks!!!

      Reply
    20. Gauri

      November 02, 2012 at 2:12 am

      Wow, for the first attempt its perfect!

      Reply
    21. Shabitha Karthikeyan

      November 02, 2012 at 2:52 am

      Never made this at home. Looks perfect and very tempting snack.

      Reply
    22. Srimathi

      November 02, 2012 at 3:13 am

      Boondhi looks perfect. I love kara boondhi with curd rice.

      Reply
    23. Vardhini

      November 02, 2012 at 6:54 am

      Looks perfect Sharmi 🙂

      Reply
    24. Shobha Kamath

      November 03, 2012 at 10:22 am

      Lovely pics! And the Boondis look so perfect.
      Happy Diwali to you!

      Reply
    25. Neel

      November 04, 2012 at 5:01 am

      You make it all look amazing through your camera. Loved the recipe and pictures. Perfect for adding deliciousness to my diwali food platter.

      Reply
    26. Sheeja Krishnan

      November 04, 2012 at 1:29 pm

      Wow..It is awesome..

      Reply
    27. Lavi Raj

      November 04, 2012 at 2:57 pm

      you got perfect boondhi's!! Lovely and perfect texture! so waiting to see laddu:)

      Reply
    28. Sherin

      November 04, 2012 at 4:54 pm

      Simple yet perfect. I luv every thing abt ur blog dar. New here and happy to be a part of it.

      Sherin

      Reply
    29. M D

      November 04, 2012 at 7:37 pm

      Amazing effort put in by you Sharmi. Not easy at all. Beautiful!

      Reply
    30. RAKS KITCHEN

      November 05, 2012 at 2:31 am

      I too made it, I love it a lot. Lovely pictures, what a clarity in it! Amazing!

      Reply
    31. Nivedhanams Sowmya

      November 05, 2012 at 7:30 am

      I too made this lovely snack!! cute boondis!!! love the pictures!!

      Reply
    32. Vidhya

      November 07, 2012 at 3:34 am

      Nice recipe.. I dont have that pored laddle.. How can I make boondi without tat? Suggest me..

      Reply
    33. Sharmilee! :)

      November 07, 2012 at 3:56 am

      @Vidhya : You can use two jalli karandis(the ones which has holes in it) but if you ask even without that type of laddle then its not possible to make boondis.

      Reply
    34. Harini Krishna

      November 11, 2012 at 10:59 am

      Wowieee… Inspired.am trying this fr diwali.tnx a bunch

      Reply
    35. Abirami

      May 05, 2014 at 11:34 pm

      Good recipe . Love to make it.Can you please let me know the approx amount of water for the above ingredients you mentioned,It helps a lot for a beginner like me who want to try it . Thanks in advance for your timely comments.

      Reply
      • SHARMILEE J

        May 06, 2014 at 2:19 am

        I added little by little so measuring was not possible and also that was the first time I experimented….so next time when I make will try to measure the water quantity and update it here.

        Reply
      • Abi Raj

        May 12, 2014 at 6:40 pm

        Hi Sharmilee,
        Just now tried the recipe ,it came out well.The narration for consistency was very easy for a perfect Kara Boondi.Thanks for the recipe.

        Reply
    36. archena

      November 26, 2014 at 6:14 pm

      I am getting tails is my batter too thick need to know – thank you

      Reply
    37. SHARMILEE J

      November 29, 2014 at 11:39 am

      Please check my notes for detailed info about the consistency of the batter….

      Reply
    38. Raynukaa Durgam

      November 10, 2015 at 2:48 pm

      Hi, I tried this recipe and the shape was ok but the boondhi was not crunchy instead it was soft. What can I do to remedy this??

      Reply
      • SHARMILEE J

        November 10, 2015 at 5:37 pm

        If frying isnt enough then it will turn soft….

        Reply
    5 from 4 votes (4 ratings without comment)

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