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Kara Boondi


This delicious savoury snack is crunchy and spherical. For the perfect shape, test the batter. If you add a few drops of batter into the oil and the boondis form a tail then the batter is too thick, so add a little water. If the boondis are flat then the batter is too thin so add a little gram flour to thicken the batter and get that authentic shape, texture and taste.

Gram flour (besan) (1 cup)
Rice flour (chawal ka atta) (2 tbsp)
Haldi/Turmeric Powder (1/2 tsp)
Lal Mirch/Red Chilli Powder ( 1/2 tsp)
Asafoetida (hing) (1/4 tsp)
Salt ( to taste )
Water (1/2 cup)
Oil (to deep fry )

For tadka
Curry leaves (kadipatta) ( 8–10 leaves)
Peanuts (moongfali) (1/4 cup)
Lal Mirch/Red Chilli Powder (1/2 tsp)
Asafoetida (hing) (1/8 tsp)
Salt ( to taste)

Heat oil in a kadhai to deep fry the boondis.

In a large bowl, mix gram flour, rice flour, Haldi/Turmeric Powder, asafoetida, salt and Lal Mirch/Red Chilli Powder, mix well.

Pour 2–3 tbsp water and create a batter of pouring consistency.

Place the boondi ladle over the kadhai and pour 2 tbsp of batter in it. Now gently tap the ladle so that small droplets of batter fall into the hot oil.

Stir the oil so that the boondis cook on all sides. It should take about 1–2 mins on medium flame until the boondis are pale golden colour.

Remove onto an absorbent paper to drain any excess oil and set aside to cool.

In a kadhai, heat 2–3 tsp oil and roast peanuts for 3–4 mins until crisp and reddish brown in colour. Turn off the flame, add curry leaves and asafoetida, let cook for 1 min.

When the peanuts cool, add salt and Lal Mirch/Red Chilli Powder. Pour this mix on top of the deep fried boondis and toss well to make sure the boondis are evenly coated with the masala.