Kara Boondi | Spicy Boondi Recipe | How to make kara boondi
Kara boondi or spicy boondi is a crunchy and deep-fried Indian snack made with chickpea flour. Batter is passed through a perforated ladle to form cute small balls and I consider this thing as the most interesting part of this recipe. This is a very good teatime snack and it's used in lots of Indian recipes like boondi raita, pani puri etc.
A specific ladle is used for making this recipe which is quite bigger in size than the normal perforated ones and it's more convenient because of it's design. But you can also use the normal ones if you don't have this ladle.
It seems to be a very simple recipe when you check out the instructions for the very first time. But you have to follow certain tips and tricks to get perfectly round crisp balls. Consistency of the batter is the major factor which you need to consider. Trial and error method will work here, reduce or increase water as per the results. And whenever you are satisfied with the results you can start making boondis. Another factor which you need to consider is the temperature of oil. Oil should be hot enough while the droplets fall in.
Kara Boondi | Spicy Boondi Recipe | How to make kara boondi
Kara Boondi / Spicy Boondi recipe - Step by Step instructions
Add 1 cup of gram flour in a bowl. Gram flour is the most important ingredient for this recipe and adding rice flour is totally optional. Some people make this recipe only with gram flour and some people add in some rice flour, so you can do it either way and add all the other ingredients like turmeric, baking soda, asafoetida and some salt.
Now with a whisk mix all the ingredients well.
After mixing, start adding in some water gradually and mix well.
Add about 3/4 to 1 cup of water and make it as a slightly thin flowing consistency batter without any lumps.
Now with the back of a spoon gently add few drops of batter in hot oil to check the batter consistency. If the batter is of proper consistency you'll get nice round shaped balls like this. Depending upon the results you get here you can adjust the batter consistency. If you feel like your batter is somewhat runny you can add some more flour and mix well. If your batter is very thick you can add some water to dilute the batter.
Once your batter reached the proper consistency, you can start frying boondis with boondi ladle.
Hold the ladle on top of your pan and pour in some batter.
As soon as you start adding batter on the ladle, drops will fall through the holes into the hot oil.
Don't spread the batter with spoon, you can slightly tap the ladle and don't over croud the pan.
Let them fry well for 3 to 4 minutes till they become crunchy.
After finishing first batch, clean and dry the ladle and start making the second batch.
Also fry some cashews, peanuts and curry leaves for garnish.
Fry them till they become golden brown color. You can also shallow fry them without deep-frying.
Mix the fried nuts and curry leaves with boondi. Don't forget to season it with some red chili powder and salt as needed. Serve it with rice recipes or with hot chai.
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