Kara Boondi – Easy Diwali Snacks

Kara Boondi is such a simple and easy snack, not only for Diwali but for tea time too. It can be made with simple ingredients available in the kitchen. The only point to be noted is the batter consistency to get perfect round shaped, crispy boondis. Check below to know the tips and tricks to make it perfectly.

Also check my Motichoor Laddoo recipe which invloves the making of sweet boondi’s.

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 20 mins]

Ingredients:

• Besan / Chickpea flour – 1 cup
• Rice flour – 1 tbsp
• Salt – as needed
• Chilli powder – 1/2 tsp + 1/2 tsp
• Asafoetida – a pinch
• Oil – to deep fry + 1 tsp
• Curry leaves – a sprig
• Garlic – 2 to 3 cloves

Method:

• Take besan, rice flour, salt, chilli powder and asafoetida in a wide bowl. Add water to make a neither thick nor thin batter. It should be little thinner than bajji batter.

• Meanwhile heat oil in a pan. U will need 2 perforated ladles – 1 for making the boondi & the other to drain it from the oil. Keep everything ready. When the oil is hot add a drop of batter with a spoon to check if u are getting perfect rounds. Use one perforated ladle, pour a ladle of batter on it and allow it to drop into the oil by itself. Fry by constantly stirring and drain once the bubbles stops.

• Drain it in kitchen towels. Continue the same with the rest of the batter. Heat a pan with a tsp of oil and add chilli powder, curry leaves and crushed garlic. U will get a nice aroma. Transfer this to the Kara Boondi and mix well.

Thats it!! Crunchy Kara Boondi is ready!!

Store in air tight container and enjoy.

Tips:

1. The most important point is the batter consistency. If the batter is runny the boondi will fall flat. Add more besan flour. If the batter is too thick u will get boondis with tails. So add more water.
2. After pouring the batter on the perforated ladle, u may gently tap it so that it drops in the hot oil. U can also use the same ladle that is used to pour the batter to spread it and help it drop in the oil.
3. Wipe the perforated ladle for every batch to get perfect round shaped Kara Boondi.
4. U can use pepper powder instead of chilli powder.
5. U can fry cashewnuts or peanuts and add it finally.
6. Adding crushed garlic gives a nice aroma to the Kara Boondi.