Kara Boondi is a kind of savory snack prepared in every South Indian homes during festive days of Deepavali. Back home my amma and my aunts use to make batches and batches of these for distributing to close friends and family. They all gather ingredients, do a little chatting in kitchen thinnai and make these Deepavali snacks in the pozhakadai kitchen. Those were some of the happiest days … so nostalgic!. This spicy boondi is not only for those festive occasions but also can be for any day served as a light evening snack with tea or coffee. My hubby and Sid are big fans of deep fried snacks, especially spicy one like this will run out in minutes. Here is a simple recipe to make this yummy spicy boondis!
Some snacks to try…
- Potato Murukku
- Seepu Seedai
- Easy Butter Murukku
| Ingredients (Table-1) | |
| Gram Flour / Kadalai Maavu | 1 cup |
| Rice Flour | 3 Tablespoon |
| Asafoetida | 1/4 Teaspoon |
| Red Chili Powder | 1/4 Teaspoon |
| Salt | 3/4 Teaspoon (exact measure) |
| Baking Soda | 1 tiny pinch |
| Water | 3/4 cup (exact measure) |
| Oil | 3 cups (for deep frying) |
| Ingredients (Table-2) | |
| Ghee or Oil | 1 Teaspoon |
| Cashews (broken) | 10 |
| Raw Peanuts | 20 |
| Curry leaves | 10 leaves |
| Red Chili powder | 1/4 Teaspoon (to sprinkle) |
| Salt | 1/4 Teaspoon (to sprinkle) |
Lets see how to make this Kara boondi….
Combine Gram flour, rice, salt, asafoetida, red chili powder and baking soda in a bowl. (from Table-1) Sieve if possible to keep them evenly distributed.
Gradually add 1/2 cup first and make a thick paste like consistency. This will ensure there are no lumps and once the paste looks even, add the remaining 1/4 cup and bring it to a thin consistency. (It should be thinner than dosa batter)
Batter should be in correct consistency to get even rounds boondis- (too thick batter will yield boondis with a tail, lol which will turn soft after some time — too thin batter will yield flat boondis, so make sure to test the batter before start frying)
Heat oil in a kadai and keep a boondi ladle ready.(You use the laddu ladle or use regular Jalli karandi) When the oil is hot enough, insert back of a spoon in the batter and do the batter test. Try a few drops in oil – if the boondi turns round and after frying if they turn crispy then your batter is all good and ready)
Now you will need one boondi ladle -like the one shown above or use a regular jalli karandi. Also have another slotted ladle to get the fried boondis out of the oil.
Pour one ladle of batter over the (ladle with holes) while holding it just above the hot oil. Spread the batter so that the batter falls through the tiny holes into the hot oil. Make sure to hold the ladle about 2 inches above the oil.
Fry till they turn golden turning them constantly to ensure even cooking. Once the vigorous bubbles stops and shhhh.. sounds reduces, remove them from oil and place in paper towel to drain excess oil .
Before starting the next batch make sure to clean the slotted spoon, wash and wipe clean and then proceed- this will ensure perfect boondis every time otherwise the second batch boondis will be little out of shape. Repeat the process to finish all the batter.
In another pan, heat oil/ ghee and fry the peanuts, cashews and curry leaves. Place all the fried boondi in a big bowl and add the fried nuts along with some red chili powder and extra salt if needed and toss to mix.
Once it cools completely, store in air-tight container. Serve as a snack with your evening tea or coffee. What are you waiting for?? dig in!
Notes
- For frying nuts ghee is a better choice as it gives nice flavor and taste.
- Batter consistency is very important other wise the boondis will be a big mess- make sure to test before frying.
- If the batter is too thin, adjust with little gram flour.
- If the batter is too thick, adjust with few teaspoons of water.
- Makes sure to wash the ladle after each batch.
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