I wasn’t quite sure about posting this till today morning, then I got a request from one of my loyal reader Radha Narayanan, she requested me to post it before Diwali. Though today was hectic day for me, somehow I managed to find some time. I’m glad I made it. Hope this helps you Radha and I’m sure you all will enjoy!
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!
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Now to the brief recipe intro, Boondi/Boondhi, is a South Indian snack, usually sweet. There is also a savory version of boondi called Khara boondi. Kara Boondhi a well known savory snack, prepared in almost every home during festival days like Diwali and on every season. In Tamil “Kara” means spicy and “boondi” means drops.This fried snack is made from besan flour mixed with spices and salt before frying. Kara Boondi can be had as such or can be used to prepare boondi raita, chaat or the South Indian mixture.I have already posted South Indian mixture, you can check here.
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!
Kara Boondi Recipe – Khara Boondi Recipe – Diwali Savory Recipes
Preparation time : 10 mins
Cooking time : 30 mins
Serves : 10-15 (approx 2 cups)
Ingredients :
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
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.
2. Combine well and knead this into smooth dough by adding water little by little. (Note : Do not make the dough too watery. It may stick to your hands at first, as you progress with kneading you will get smooth dough.The consistency that is little bit looser than idli batter consistency.The batter should flow through the holes of the spatula on a medium speed. If it flows too fast, then the batter is too thin and if it won’t fall, then the batter is too thick.) Set aside.
3. Meanwhile heat oil in a deep frying pan. When hot, check by dropping one tiny piece of dough, if it rises immediately without changing color then the oil is ready to start frying.
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!
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!
Related Posts :
South Indian Mixture /Kerala Mixture
Ribbon Pakoda /Ola Pakkavada /Kerala Pakkavada
Pappada Vada /Pappad Fritters /Crispy Lentil Flatbread Fritters
Karasev
Sangeetha
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