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Tuesday, July 30, 2013

Kara Boondi | Khara Boondi

Kara Boondi
My mom used to make Kara Boondi or Boondi mixture during Deepavali / Diwali festival. She makes larges batches of boondi for Kara boondi, boondi mixture and laddu. She uses big perforated ladle particularly made for preparing boondi. She starts making boondi's in evening and it will go till midnight. Sometimes I used to help my mom in preparing boondi. Here, I have used two small perforated ladle's. Please check below for step by step instructions and pictures for preparing South Indian Kara Boondi Recipe.



Preparation Time: 5 mins
Cook Time: 20 mins 
Yields: Approx. 200 gms


Kara Boondi


Ingredients:
Table 1:
Peanuts
25 
Cashews
10
Curry leaves
10
Garlic pods(Optional)
5-6
Freshly ground Pepper
2 tsp
Salt

Table 2:

Oil
For Deep Frying
Besan Flour
1 Cup 
Rice Flour
1 tbsp
Chilli powder
1 tsp
Cumin powder
pinch
Coriander powder
1/2 tsp
Asafoetida
pinch
Turmeric powder 
1/4 tsp
Salt
As needed
Water
As needed

Instructions:
Preparation of Boondi: 

  • Mix all the ingredients in table 2 except Oil and make a thick batter of pouring consistency. There should not be any lumps in the batter. Use a whisk as shown below to easily prepare the batter.

Kara BoondiKara Boondi
  • Heat enough Oil for deep frying.Take 2 perforated ladles. Place one perforated ladle on top of oil and pour 1/4 Cup of batter on top of ladle.  boondi's fall into oil. Fry the boondi's on both sides till the colour changes to golden colour. 
Kara BoondiKara Boondi


  • Remove the boondi's from the oil  using second perforated ladle. Place the boondi in kitchen towel to drain excess oil.
Kara BoondiKara Boondi

Kara Boondi Preparation: 
  • Fry cashews, peanuts, curry leaves and garlic till cashews turn golden colour and peanuts are roasted.Mix fried cashews, peanuts, curry leaves, garlic, boondi, salt and pepper.
Kara BoondiKara Boondi
  • Allow it to cool and store it in air-tight container for a week.
Kara Boondi


Tips:
  • Beginners can try experimenting the recipe with 1/4 cup or 1/2 Cup besan flour.
  • Adjust chilli powder and pepper powder to your taste.
  • If the batter consistency is not correct. then you may get boondi's with tails. If you get boondi's with tail, add little water to make the batter watery.
  • If the boondi's are not in round shape, but flat in shape, then the batter is very watery. Add 1 or 2 tbsp of besan flour.

14 comments:

  1. That's an easy & tempting recipe.. And quite useful in mixtures or raitas !!

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  2. wow boondi looks perfect and crunchy snack :) thanks for sharing dear :)

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  3. For me, its like a big major task making the boondi. I am contented with eating store bought ones. Yet I love the ones you made, mainly because of the fragrances, spices and curry leaves.

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  4. Wow Nithya this looks so easy and wonderful. Thank you for sharing :-)

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  5. Oh this looks so professional and perfect,just like we see in sweet stalls.So tempting Nithya :)

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  6. Perfectly made crispy boondis.

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  7. Wow Nithya, boondhi looks perfect crunchy and yummy, super dear... love it...

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  8. wow homemade boondi... looks great :)

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  9. It is such an awesome snack. Looks good.

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  10. Lovely snack..crispy, crunchy and beautifully colored!!

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  11. Crunchy munchy boondis, its been a while i had it.

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  12. Nice boondi recipe......loving it.

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  13. Adding peanuts to boondi is great idea!! Loved it.

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