A simple and light snack food recipe prepared from chickpea flour batter. the batter is passed through filter spoon which helps to shape the boondi pearls. These boondi pearls are directly poured into oil for deep frying which is then mixed with roasted cashews and curry leaves.

The whole idea is to balance the taste of the gift box and not to overpower with just sweets. whereas i generally prepare these boondi pearls for my day to day evening munching snacks with a cup of masala-chai I even extend the same recipe by mixing it with roasted cashews and plain sev. Further i even add the same kara boondi to my raita to prepare boondi raita. Typically the raita is prepared from plain boondi’s but it tastes great with kara boondi too.

check out some other related recipes here:

Kara boondi/Spicy boondi recipe
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A simple and light snack food recipe prepared from chickpea flour batter. the batter is passed through filter spoon which helps to shape the boondi pearls.
Prep Time : 10 mins Cooking Time : 25 mins
Serves : 2 cups Cuisine : Indian


Ingredients:
Gram Flour/Kadalai Maavu : 1 cup
Rice flour/Arisi maavu : 1/2 cup
Baking soda : a pinch
Turmeric powder : 1/4 tsp
pepper powder : 2 tsp
Red chilly Powder : 1 tsp
Hing : 1/4 tsp
Ground nuts : 2 tbsp
Cashews : 8 – 10
Curry leaves : a spring
Ghee : 1 tsp
Oil to deep fry
Salt to taste

Method :
1. Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.
2. Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
3. Fry with constant turning to ensure even cooking and drain once the bubbles ceases and shhh sounds reduces or until golden colour. Drain it in kitchen towel. Repeat the process to finish the remaining batter.
4. Heat ghee in a pan. Roast groundnuts, cashews, curry leaves, pepper powder, red chilly powder, hing. give a quick stir and switch off the heat. Add boondi into it, and little more salt and toss well to get all mixed.

Pictorials:

  1. Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.

2. Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it. stir constantly upto shhh sounds reduces or until golden colour. Drain it in kitchen towel. Repeat the process to finish the remaining batter.

3. Heat ghee in a pan. Start roasting groundnuts, cashews and curry leaves. Then add in pepper powder, red chilly powder, hing give a quick stir and switch off the heat. Add boondi into it, and little more salt and toss well to get all mixed.

once cool down, Store it in airtight container and serve

Notes:

  1. If you like to add garlic, add crushed garlic while roasting seasoning. Avoid hing. Add any one of these.
  2. If the batter is too thick, you will get boondis with tail. So add more water and try.
  3. Cooking soda is added for crispiness. Since I use more rice flour, use very very tiny pinch of cooking soda.
  4. If the batter is too watery then the boondis may fall flat. So add more gram flour and try.
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