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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
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup besan flour
  • 2 tablespoon rice flour
  • ⅛ teaspoon cooking soda
  • ¼ teaspoon turmeric powder
  • salt to taste
  • ¾ 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, ⅛ teaspoon cooking soda, ¼ teaspoon turmeric powder.
  • Sieve it well first.
  • Mix it once then add ½ cup water first.
  • Mix it using a whisk without any lumps, now add ¼ 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 ¾ 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.
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