Kara Boondi Recipe | Khara Boondi

Kara boondi recipe with tips and trick, stepwise photos to make this light, crispy, perfect snack for Diwali festival of lights.

📝 Ingredients

• 1 cup Gram flour (Besan / kadalai maavu )
• 1/2 cup Rice flour
• 1 pinch Cooking soda (See note 1)
• Salt
• 2 tbsp Black pepper powder (Fresh ground)
• 4 Flakes Garlic
• 8 Cashew nuts
• 2 tbsp Roasted peanuts
• 1 sprig Curry leaves
• 1 tsp Ghee
• Oil - for deep frying

👨‍🍳 Instructions

1. 1Mix gram flour, rice flour, cooking soda, salt firstly (sieve gram flour) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.
2. 2Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) .
3. 3One for making boondi and one for draining from oil.
4. 4Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
5. 5Wipe the laddle as seen below.
6. 6Fry with constant turning to ensure even cooking and drain once the bubbles ceases and shhh sound reduces or until golden colour.
7. 7Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.
8. 8Heat another pan, add ghee, when hot, add broken cashews, peanuts if using and fry till golden.
9. 9Then add curry leaves and well crushed garlic(with skin) and fry till nice aroma rises and add half of the pepper powder, give a quick stir and switch off the flame.
10. 10Add this to the boondi, add the remaining pepper powder and little more salt and toss well to get all mixed.