Kara boondi is a simple light snack prepared from the chickpea flour. It's a spicy version of boondi, this is a mixture of boondi, cashew, curry leaves, garlic and few spicy powder. One of the fried snacks made during the diwali festival.
Boondi is a easy recipe but take some time. The time taken here is for frying the boondi. To make the boondi we have a specific ladle through which the batter is flowed, which in turn comes out to become beautiful pearls. They directly fall in frying oil, turns out to be boondi.
Kara boondi is extremely simple recipe, but the consistency here plays the important role. It's recommended to check the consistency before deep frying. Roll out a small batter with a spoon into the oil, it should not be pointy or flat which means it is watery then you need to add besan flour. To get a soft boondi, I use to mix the batter and allow to take a resting time of 10 mins then check the consistency of the batter. The pictorial representation will simplify the way to do the recipe.
PREPARATION TIME : 10 mins
COOKING TIME : 15-20 mins
TOTAL TIME : 25-30 mins
Gram flour - 2 cups
Rice flour - 1/2 cup
Cashew - 1/4 cup
Garlic - 1/4 cup
Curry leaves - few strands
Turmeric powder - 1/8 tsp
Chilli powder - 1 tsp
Salt - 1/2 tsp
In a mixing bowl add gram flour, rice flour, turmeric powder combine them well
Gradually, add water to get a smooth flowing batter consistency. Allow to rest them for 10 minute.
Heat a kadai with oil, once it's hot check the consistency of the batter whether it's flowing.
With the help of the ladle pour the batter and give a stir on the laddle. The balls fall on the hot oil.
Keep the flame in medium, once you hear a rattle sound while you toss them. This the correct stage to take out the boondi.
Fry curry leaves, garlic and cashew in the same oil.
Add chilli powder and salt mix them well.
Lastly, add all the fried garlic, cashew and curry leaves giving a toss to them.
Serve once cooled diwn. Store in an airtight container.
In a mixing bowl mix gram flour, rice flour and turmeric powder.
Gradually, add water to get a flowing batter.
In a kadai heat oil, with the help of laddle, take a spoon full off batter gently give a press to the laddle moving the spoon to allow balls to fall.
Fry curry leaves.
To the boondi add chilli powder and salt. Give a toss.
Toss adding the fried curry leaves, garlic and cashew.
Serve once cooled down. Store in a airtight container.
To check the correct consistency pour few drops of batter with the help of back of the spoon if it comes out , pointed with ball then the consistency is correct. Flatten ball then add gram flour.
Chilli powder should be added once the boondi is ready. Adding before will reduce the taste of the boondi.