Kara Boondi Mixture
Kara Boondi is a traditional savory snack. It is a deep fried snack made with besan(chick pea flour). It is a tasty, crunchy and addictive snack. My kids love to munch on this snack. ‘Kara’ means spicy. Tiny balls made of fried chick pea flour is known as ‘Boondi’. Kara Boondi can be enjoyed as such or can be used to prepare Kara Boondi Mixture(Kara Boondi mixed with fried cashews, peanuts, roasted chana dal, curry leaves, salt and red chilli powder). The items added in the mixture can include some or all of the above mentioned ingredients. It can be customized as per the individual choice. This recipe is adapted from here. After going through different recipes, I decided to try this recipe. I liked the addition of hot oil in the prepared batter. The blogger had mentioned that the addition of hot oil will provide crispiness to boondi also it helps the batter to have a smooth texture. I loved that tip. I was happy with the result and decided to post the recipe in my blog. Kara Boondi can also be used to prepare Boondi Raitha and Boondi Chaat.
It can be packed and gifted to friends and family during festivals.
Let’s start the process by keeping all the ingredients ready.
Measuring Cup Used: 1 Cup = 250ml
Ingredients to prepare the batter:
Besan(Chick pea flour) – 1 cup
Rice flour – 1/4 cup
Baking Soda – 1/8 Tsp.
Asafoetida – a pinch
Red chilli powder – 1/2 Tsp.
Salt – as needed(1/2 Tsp. approximately)
Ingredients to prepare the mixture:
Peanuts – 1/2 cup(Add more or less as per your preference)
Cashews – 1/4 cup(optional)
Roasted chana dal(Dalia) – 1/4 cup(optional)
Curry Leaves – 10
Red chilli powder – as needed
salt – as needed
Oil – for deep frying
Sift together all the dry ingredients listed to prepare the batter.
Add water little by little and mix well with a whisk and prepare a thick batter without any lumps. The batter needs to be thick initially, to prepare a lump free batter. Carefully add little more water(to make a smooth free flowing batter. The batter should not be too thick or too thin. I made a short video which helps you understand the consistency of the batter.
Add 1/2 Tbsp. hot oil to the prepared batter. Mix it well.
Heat the oil in a deep fry pan on medium heat. If you have a boondi making ladle you can use it to make boondi. I didn’t have one, so I used a regular perforated ladle to make boondi.
When the oil is hot enough, hold the perforated ladle few inches above the hot oil. Add a spoonful of batter on the ladle and spread it gently in circular motion. The drops of batter gradually start falling in the batter and form small round balls in the oil.
If the balls are flat but not round that means the batter is too thin. Add little more flour( about 1 -2 Tsp. flour) to get the right consistency and check again.
If the balls are not perfectly round(oval shape) and have a tail attached to them that means the batter is too thick. Add little more water( about 1-2 Tsp. water) to get the right consistency and check again.
Wipe/Clean the ladle with your hand or a spatula(I have used a silicon spatula) each time after pouring the batter. Use a separate perforated ladle to remove the fried boondis from the oil and place them on a wide plate lined with paper towel. Repeat the process with the remaining batter.
I am also sharing a short video to show the consistency of the batter and the process of making Kara Boondi. Here is the video:
Deep fry the peanuts, curry leaves, roasted chana dal and cashews separately. (I did not use cashews and roasted chana dal in the recipe). Place them on plate lined with paper towel. Gently crush the curry leaves.
Now transfer the fried boondis, peanuts and crushed curry leaves into a wide bowl. Add salt and red chilli powder according to your taste. Mix it well. Let it cool completely. Store it in an air tight container.
Spicy, crunchy and yummy Kara Boondi Mixture is ready to be enjoyed!!! 🙂