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| KARA BOONDI |
'Kara Boondi' is a spicy version of Boondi and a lighter version of South Indian Mixture. Deep-fried Boondis with added Nuts & Seasonings makes this light snack into an exquisite treat & a wonderful Tea Time Snack. Kara Boondi which is Boondis South Indian counterpart, slightly spicy and a few add-ons. Kara Boondi is a combination of Chickpea Flour & Rice Flour with spices & seasonings, fried Curry Leaves, Cashews & Ground Nuts for an extra richness of flavour and taste. Kara Boondhi is also one snack added to South Indian Mixture Recipe along with various other tiny little savouries.
For BOONDI NAMKEEN RECIPE, Click here....
In South Indian culture, when you visit a friend or a relative, it is a tradition to take along with them a Sweet & a Kaaram(Savoury). And it is the same when you serve a snack to a guest. Mostly South Indian Mixture or Murukkus take a special place in the Kaaram(Savoury snack) list & at times this humble Kara Boondi also would come into the limelight. Boondi a base ingredient while making Laddoos takes its twist and turns and convert itself into Sweet Boondi or Boondi Namkeen or Kara Boondi with a whole lot of variations & add-ons.
Though the recipe seems to be quite similar to Boondi for Laddoos, Sweet Boondi & Boondi Namkeen we do not add Rice Flour & spices to those batters. Whereas, Kara Boondi uses both Bengal Gram Dhal Flour(Besan) & Rice Flour in it which gives the needed crispiness in the snack. Kaara Boondi recipe is slightly extravagant when it comes to seasonings & add-ons like Nuts, giving this snack a standalone position of its own.
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| KARA BOONDI |
Points to remember before making Kara Boondi:
- The consistency of the batter plays a significant role in the shape & texture of Boondi.
- Make sure the flour has no lumps.
- Blend the Gram Flour, Rice Flour, Turmeric, Red Chilli Powder, Asafoetida Salt & Soda-bi-carbonate along with 1/2 a Cup of water.
- Then pour in the remaining 1/4 cup + 1 Tablespoons of water and blend it without any lumps.
- Blending it yields you with a perfect batter, with no lumps.
- The batter needs 3/4 Cup + 1 Tablespoon of water for the right consistency.
- This measurement is perfect and yields out perfectly shaped Boondis.
- Soda-bi-carbonate also helps to yield perfect round shaped Boondis. But adding it is purely optional.
- Boondi Jhara makes the task easier when it comes to the shape of a Boondi. I use a slotted spoon for the purpose.
- If the consistency of the batter is perfect, then slotted ladles also do justice in getting perfectly shaped Boondis.
- Fry boondis on a medium flame until Boondis are well cooked and turn crisp.
- Make sure that Boondis do not turn brown. It should be yellowish.
For more DIWALI RECIPES, Click here...
Cuisine - South Indian
Recipe Type - Snacks & Savouries
Spice Level - Medium
Difficulty - Medium
Yields - 2-3 Cups(Approx.)
Author - SM
Preparation Time - 10-15 Minutes
Cooking Time - 20 -30 Minutes
For more SNACKS & SAVOURIES, Click here...
HOW TO MAKE KARA BOONDI
KARA BOONDI
INGREDIENTS:
For Kara Boondi:
Bengal Gram Dhal Flour (Besan) - 1 Cup
Rice Flour(Idiyappam Flour) - 2 Tbspn
Asafoetida - 1 Tspn
Turmeric Powder - a Pinch
Red Chilli Powder - 11/2 Tspn
Soda-bi-carbonate -1/2 a Pinch(Optional)
Salt - To Taste
Water - 3/4 Cup + 1 Tbspn
For Deep Frying:
Oil
Add-ons:
Ghee - 2 Teaspoons
Cashew Nuts - 20-25 Nos.
Ground Nuts - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Seasoning(Optional):
Salt - To Taste
Asafoetida - a Pinch
Red Chilli Powder - 1/4 Tspn
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| KARA BOONDI |
METHOD:
For Boondi:
- Combine all the dry ingredients and mix well.
- Make sure the flour mixture has no lumps.
- Blend the Gram Flour, Rice Flour, Turmeric, Red Chilli Powder, Asafoetida Powder, Salt & Soda-bi-carbonate along with 1/2 a Cup of Water.
- Then pour in the remaining 1/4 cup + 1 Tablespoon of water and blend it without any lumps.
- Blending it yields you with a perfect batter, with no lumps.
* 3/4 cup + 1 Tablespoon of Water yields you with a perfect consistency for the batter.
- Heat oil in a pan, reduce to a medium flame while frying the boondis.
- You will need TWO slotted ladles for the purpose.
- One slotted ladle is to pour the batter through for making Boondi and the other one for draining it.
- Hold one slotted spoon just above the hot oil, pour a ladle full of batter over the slotted spoon and spread it.
- Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
- The flour & the water consistency I have given is good enough to get perfectly shaped Boondis.
- Fry the boondis on a low flame, turning them continuously which would ensure even cooking.
- When the sizzling sound stops, drain the Boondis with the other slotted spoon.
- Spread them over Paper towels.
- Repeat the process for the remaining batter.
Frying the Nuts:
- Meanwhile, heat Ghee in a pan and fry the Ground Nuts on a low flame until it turns crunchy.
- Once done, remove it from the ghee and line it up on a paper towel.
- Then add halved Cashew Nuts and fry it on a low flame until it turns crunchy and slightly change its colour.
- Once done, remove it from the ghee and line it up on a paper towel.
- Now add Curry Leaves to the ghee and fry it on a low flame until fragrant and it turns crispy.
Mixing Kara Boondi:
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| KARA BOONDI |
- Now, mix Boondi along with fried Nuts & Curry Leaves.
- Sprinkle some Red Chilli Powder & Asafoetida Powder for an extra note of flavour.
- Add a dash of salt if you prefer the snack to be a bit salty.
- Toss it up until all the ingredients are well-combined.
- Store it in an air-tight container.
- If stored properly, Kara Boondi lasts up to a week.
- Kara Boondi serves best as a Tea Time Snack or a festive snack for Diwali.
- Can add it along with Sev and convert it into South Indian Mixture.
- Kara Boondi can be added as a garnish for Thayir Vadai, Thayir Semiya, Thayir Sadham/Curd Rice, Millet Curd Rice etc.,
KARA BOONDI
NOTES:
- The quantity of Water I have given in the recipe is of perfect consistency which yields perfectly shaped Boondis.
- Adding Soda-bi-carbonate is optional. It will add crispiness & also helps to yield perfectly shaped Boondis.
- I usually blend the ingredients in a blender/mixer-grinder jar.
- This is to ensure that the boondi batter is lump free and also helps to mix all the ingredients into a perfect batter.
- If you happen to add more water, the Boondis may turn out into flat shaped ones.
- So use the mentioned amount of water.
- I have used a slotted spoon for making Boondi and have not used Boondi Jhara.
- Deep fry the boondis on a very low flame. Otherwise, the boondis may turn brown.
- Drop the batter into hot oil through the slotted spoon and fry the boondis until the sizzling stops.
- Make sure that Boondis do not turn brown. It should be yellowish.
- Adjust the amount of Salt & Red Chilli Powder to suit your preference.
- Can add more or less Cashew Nuts & Ground Nuts if you prefer.
- I have added few cloves of roasted Garlic into this Spicy Kara Boondi. But it is optional.
- Toss all the fried items along with the seasonings until well combined.
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