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Kara Boondi

khara-bondi

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.

Ingredients:
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)

Procedure:
step-1
Heat oil in a kadhai to deep fry the boondis.

step-2
In a large bowl, mix gram flour, rice flour, Haldi/Turmeric Powder, asafoetida, salt and Lal Mirch/Red Chilli Powder, mix well.

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

step-4
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.

step-5
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.

step-6
Remove onto an absorbent paper to drain any excess oil and set aside to cool.

step-7
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.

step-8
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.