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.
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 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 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.
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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.
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. 2.Sieve it well first. 3.Mix it once then add 1/2 cup water first. 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. 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. 6.You can either use boondi ladle specifically designed for making boondi or a perforated ladle. 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
8.First try one or two boondis then pour over the ladle. 9.Place the boondi ladle above the kadai around 3 inches and pour 2 ladles of the batter. Do not crowd. 10.Do not disturb for the first few seconds until it drips. 11.When the dripping slows down or stops spread it using the ladle like how we spread for making dosa in concentric circles. 12.Let it cook for few seconds then flip over using a ladle. 13.Let it cook until the bubbles reduces. 14.Now remove the boondis. 15.I used the perforated ladle too it came out perfect. 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. 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. 18.Now fry 5 crushed garlic cloves until golden, remove and set aside. 19.Fry peanuts until golden brown, remove and set aside. 20.Fry 20 cashews until golden, remove and set aside. 21.Switch off add a small sprig of curry leaves, fry, remove and set aside. 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. 23.Mix this well first then finally add curry leaves. 24.Give a quick mix. Kara boondi is ready! Store in an airtight container and enjoy munching the snack!
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.
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. If you have any more questions about this Kara Boondi Recipe do mail me at [email protected]. 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.
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