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!
- Besan flour (Gram flour ) – 2 cups
- Peanuts – 1/4 cup
- Curry leaves – 1 tbsp
- Black salt – 1/2 tsp
- Chili powder – 1/2 tsp
- Cumin powder – 1/4 tsp
- Oil – to deep fry
- Water – 1+ 1/4 cups
- Heat oil in a pan
- In a bowl sieve besan flour and add salt
- Then add water slowly to form a thick paste
- Then add more water to form a flowing batter
- The batter should be mixed well without forming any lumps (if batter is perfect you will get perfect round shape boondi)
- You need two big ladles with holes. One for making boondi and one for draining from oil
- Now take the boondi ladle and pour little batter in the center (do not pour too much)
- It will drip down by itself. You may use spoon to spread it evenly.
- Turn over and cook on both sides evenly
- Drain using other big ladle in kitchen towel
- Wipe off the boondi laddle with tissue for each batch
- Repeat the process to finish the remaining batter
- Now fry peanuts and curry leaves
- Add fried peanuts, curry leaves, salt, black salt, cumin powder, chili powder in boondi. Toss well to get all mixed
- 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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