Kara Boondi
A wonderfully crispy and savory South Indian snack that's impossible to resist. These tiny, spicy chickpea flour pearls are deep-fried to golden perfection and mixed with crunchy nuts and fragrant curry leaves.
For 6 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.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.
- c.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.
- d.Let the batter rest for 15 minutes. This helps in forming perfectly round boondi.
- 2
Step 2
- a.Heat Oil for Frying
- b.Pour the vegetable oil into a deep kadai or heavy-bottomed pan. Heat it over a medium-high flame.
- c.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
Step 3
- a.Fry the Boondi
- b.Hold a perforated ladle (boondi jhara) or a slotted spoon about 4-5 inches above the hot oil.
- c.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.
- d.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.
- e.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
Step 4
- a.Fry Nuts and Curry Leaves
- b.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.
- c.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.
- d.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
Step 5
- a.Combine and Season
- b.In a large mixing bowl, combine the freshly fried boondi, peanuts, cashews, and curry leaves.
- c.While the mixture is still warm, sprinkle the remaining 0.5 tsp of red chili powder and an extra pinch of salt if desired.
- d.Gently toss everything together until the spices are evenly distributed.
- e.Allow the Kara Boondi to cool down completely to room temperature before serving or storing.
- 6
Step 6
- a.Storage
- b.Once completely cool, transfer the Kara Boondi to a clean, dry, airtight container.
- c.Store at room temperature. It will stay fresh and crispy for up to 2 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is the most critical factor. If it's too thick, the boondi will have tails. If it's too thin, they will become flat and absorb too much oil.
- 2Maintain a constant medium-high heat for the oil. If the oil is not hot enough, the boondi will be greasy. If it's too hot, they will burn before cooking through.
- 3Always wipe the back of the perforated ladle (jhara) clean after each batch to prevent clogging and ensure round boondi.
- 4Fry in small batches to prevent the boondi from clumping together and to maintain the oil temperature.
- 5Season the mixture while it's still warm. The residual heat and oil will help the spices adhere better.
Adapt it for your goals.
Add-ins
Add fried garlic cloves, roasted chana dal (pottukadalai), or thin slices of dried coconut (copra) for extra flavor and texture.
Spice MixSpice Mix
For a different flavor profile, add a pinch of black pepper powder, chaat masala, or amchur (dry mango powder) along with the red chili powder.
Sweeter VersionSweeter Version
For a sweet and savory mix, you can add fried raisins and a teaspoon of powdered sugar to the final mix.
Why this is on our healthy list.
Source of Plant-Based Protein
Besan (gram flour), the main ingredient, is a good source of plant-based protein, which is essential for building and repairing tissues and supporting overall body function.
Rich in Healthy Fats
The inclusion of peanuts and cashews provides monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and can help manage cholesterol levels when consumed as part of a balanced diet.
Provides Dietary Fiber
Gram flour contains a good amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
Frequently asked questions
The key is the batter consistency. It should be a smooth, flowing batter, not too thick or thin. Also, ensure your perforated ladle is clean for each batch and hold it at a sufficient height above the oil, allowing the batter to drop naturally.