Kara Boondi Recipe

November 1, 2012 by Sharmilee J 41 Comments

Kara Boondi is a tasty crispy savoury made by frying droplets of batter made with besan flour and spices. Kara Boondi is the savoury version of Boondi and a commonly relished tea time snack. Kara Boondi is made during Diwali and is used for making mixture.

I very badly wanted to try boondi ladoo this year atleast, but somehow my fear for it has not yet reduced so decided to give kara boondhi a try first and luckily it turned out great. The preparation of kara boondi is very easy except for the batter consistency as it will lead to boondhis with tails if the batter consistency is not perfect. Now that I’ve tried kara boondi now am confident to give boondi ladoo a try.

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2 Kara Boondi

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Kara Boondi

Prep Time5

Cook Time30

Total Time35

Servings2

AuthorSharmilee J

Ingredients

1 cup besan flour
2 tablespoon rice flour
a generous pinch hing
1 teaspoon red chilli powder
a sprig curry leaves
1 tablespoon cashewnuts
2 teaspoon oil
4 tablespoon peanuts
salt to taste

Instructions

We need 2 laddles for making boondhi : one for making the boondhis and another for draining them from oil.
In a mixing bowl - add besan flour, rice flour, hing, 1 teaspoon red chilli powder and required salt. First add little water to make a thick paste.
Then add more water little by little to form a flowing batter, then add the 2 teaspoon oil (this is ensure pouring the batter smoothly). Here is where we need to be very careful. If the batter consistency is not perfect the balls will not be round and it will have tails.
To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.
Turn over to cook on both sides evenly. Once it turns golden brown and the shh sound ceases take it out from oil and drain in tissue. Do this for the remaining batter as well.
Finally fry peanuts, cashews and curry leaves until crisp, set aside.
In a mixing bowl - add the prepared boondhis, 1 teaspoon red chilli powder, curry leaves, cashews and peanuts and salt if needed. Toss them to combine.
Store in an airtight container and enjoy munching Kara Boondi!

Notes

Batter consistency is very important to get perfect round boondis. So be very careful while adding water.
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. Do the same spoon test.
Once the batter is ready take a ladle full of batter and add it to the perforated ladle. Let it fall down by itself else tap it or using the same ladle used for pouring just spread it as shown in the below pic so that it drops down.
If the balls formed are very light and thin then the batter is very runny so you can add 1 tablespoon of besan.
Just tap the perforated ladle for the batter to drop as rounds by itself else spread it with another ladle.

Nutrition Facts

Kara Boondi

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.

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