Kara Boondi

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, sift the besan and rice flour to remove any lumps. Add 1 tsp of red chili powder, turmeric powder, hing, and salt. Whisk the dry ingredients to combine.
   • Gradually pour in the water while whisking continuously to form a smooth, flowing, lump-free batter. The ideal consistency is similar to dosa batter or heavy cream; it should coat the back of a spoon but drip off easily.
   • Let the batter rest for 15 minutes. This helps in forming perfectly round boondi.
2. 2

   Heat Oil for Frying

   • Pour the vegetable oil into a deep kadai or heavy-bottomed pan. Heat it over a medium-high flame.
   • To test if the oil is at the right temperature (around 180°C or 350°F), drop a small amount of batter into it. The droplet should sizzle and rise to the surface immediately without browning too quickly.
3. 3

   Fry the Boondi

   • Hold a perforated ladle (boondi jhara) or a slotted spoon about 4-5 inches above the hot oil.
   • Pour a ladleful of batter onto the jhara. Let the batter drip through the holes into the oil, forming small pearls. Tap the jhara handle gently if needed, but avoid spreading the batter with a spoon as it can cause tails.
   • Fry in small batches to avoid overcrowding. Stir the boondi gently for about 2-3 minutes until they are golden, crisp, and the sizzling sound subsides.
   • Using a separate slotted spoon, remove the fried boondi and transfer them to a plate lined with paper towels to drain excess oil. Wipe the jhara clean before starting the next batch.
4. 4

   Fry Nuts and Curry Leaves

   • In the same hot oil, carefully place the peanuts in a metal sieve and lower it into the oil. Fry for 1-2 minutes until they are crunchy and slightly darkened. Lift the sieve and drain.
   • Next, fry the cashews in the same manner for about 30-60 seconds until they turn a light golden brown. Be watchful as they can burn quickly.
   • Finally, fry the curry leaves for about 20-30 seconds until they become crisp and dark green. Stand back as they will splutter. Drain well.
5. 5

   Combine and Season

   • In a large mixing bowl, combine the freshly fried boondi, peanuts, cashews, and curry leaves.
   • While the mixture is still warm, sprinkle the remaining 0.5 tsp of red chili powder and an extra pinch of salt if desired.
   • Gently toss everything together until the spices are evenly distributed.
   • Allow the Kara Boondi to cool down completely to room temperature before serving or storing.
6. 6

   Storage

   • Once completely cool, transfer the Kara Boondi to a clean, dry, airtight container.
   • Store at room temperature. It will stay fresh and crispy for up to 2 weeks.