Kara Boondi | Khara 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

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.

• 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. 

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

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.

• Allow it to cool and store it in air-tight container for a week.

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.