Whether it’s Diwali, or special or any normal other day, these Kara boondi is a perfect gift for your loved ones and shows just how much you care…Give a try and pour me your valuable feedback.Enjoy!
Gram flour/Kadala maavu : 1 cup
Roasted Rice flour : 1/2 cup
Turmeric Powder : a tiny pinch
Red Chilly Powder : 1 tsp + 1/4 tsp
Melted Butter : 1/2 tbsp
Asafetida /Kayam /Hing : a pinch
Salt to taste
Freshly Grounded Pepper Powder : 1/2 tsp
Garlic : 2-3 flakes (crushed with skin)
Cashew Nuts : 8 (broken pieces)
Ground Nuts /Peanuts : 2 tbsp
Curry Leaves :1 sprig
Ghee : 1 tsp
Oil for deep frying
How to make Kara Boondi /Khara Boondhi :
1.1. In a mixing bowl, sift and add the rice flour, gram flour/besan, turmeric powder, 1 tsp red chilly powder, asafetida,and salt. Mix well and drizzle melted butter.
4.Hold a perforated spoon about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the perforated spoon to cover all of the holes without spilling over the edge of the perforated spoon. If you hold the perforated spoon higher than 11/2 inches above the oil boondi will not be round.The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer and fry them until the sound of sizzling stops and boondis are light gold in color.
5. Remove the boondi out of the oil with a slotted spoon (Note : this allows excess oil to drip back into the frying pan) and drain the excess oil onto a colander or paper towel and let cool completely.
6. Heat another pan, add ghee, when hot, add broken cashews, peanuts and fry till golden. Then add curry leaves and well crushed garlic with skin and fry till nice aroma rises and switch off the flame.
7. Add this to the boondi, add the remaining 1/4 tsp red chilly powder, 1/4 tsp black pepper, salt.
8. Mix well and when it is completely cooled, store it in an airtight container.This will stay good for 3-4 weeks if stored properly. Enjoy!