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. 

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  

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.