Kara Boondi / Masala Boondi

It’s Diwali time and Kara Boondi is back in business! It’s really crispy and a perfect snack to enjoy the festival time@home!  

Serves: 2
Preparation Time:  5 minutes
Cooking Time: 15 minutes
Complexity :  Medium


  • Besan flour (Gram flour ) – 2 cups
  • Peanuts – 1/4 cup
  • Curry leaves – 1 tbsp
  • Salt
  • Black salt – 1/2 tsp
  • Chili powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Oil – to deep fry
  • Water – 1+ 1/4 cups


  1. Heat oil in a pan
  2. In a bowl sieve besan flour and add salt
  3. Then add water slowly to form a thick paste
  4. Then add more water to form a flowing batter
  5. The batter should be mixed well without forming any lumps (if batter is perfect you will get perfect round shape boondi)
  6. You need two big ladles with holes. One for making boondi and one for draining from oil
  7. Now take the boondi ladle and pour little batter in the center (do not pour too much)
  8. It will drip down by itself. You may use spoon to spread it evenly.
  9. Turn over and cook on both sides evenly
  10. Drain using other big ladle in kitchen towel
  11. Wipe off the boondi laddle with tissue for each batch
  12. Repeat the process to finish the remaining batter
  13. Now fry peanuts and curry leaves
  14. Add fried peanuts, curry leaves, salt, black salt, cumin powder, chili powder in boondi. Toss well to get all mixed
  15. Store in air tight container and enjoy as a tea time snack!


  • If the batter is too thick, you will get boondis with tail. So add more water and try
  • If the batter is too watery then the boondis may fall flat. So add more gram flour and try
  • Cooking soda is added for crispiness
  • You can use rice flour for crispiness

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