A couple of times I have made Boondhi at home, that is before marriage. I usually used to make it for preparing mixture (a popular pass-time snack in South India). Though the process isnt very complicated, it requires a lot of patience – especially to fry those little drops in oil to perfection. For some strange reason, I havent have made Boondhi at home in the recent past. We got the store bought packets for 40-50 rupees for 250gms and since it was very occasional I didnt mind. Saturday as I was looking for something exciting in the stainless steel section of a super market, my eyes fell on a boondhi ladle (not sure if there is such term, but what I mean is a ladle that has even sized holes on it and has a large handle which makes it the right tool for making Boondhi). I immediately got one and from that moment on, I could hard keep myself from preparing Boondhi, from scartch. S seemed so much excited with the idea and was even surprised with the outcome. He even proposed opening a shop just to sell my boondhi, as if!!! 😉
- Chickpea flour/Gram flour – 1 cup
- Rice flour – 2tbsp
- Baking Soda – 1/2 tsp
- Red Chili Powder – 2 tsp
- Salt- as required
- Water – 1 cup
- Oil – for frying
- Groundnuts – a handful
- Curry leaves – a bunch
- Crushed Garlic – 4-5 pods (optional)
- Heat oil in a large wide kadai.
- Take a mixing bowl and add gram flour, rice flour, salt, red chili powder, baking soda and water. Mix it to the pourable consistency. It shouldnt be too runny but at the same time be not thick. When poured with a spoon, it should fall as droplets.
- Alternatively the consistency of the batter can be tested in hot oil too. Put a drop of batter in hot oil and if it forms a nice round – its good. Runny batter would flatten out.
- Take the Boondhi Laddle, hold it on top of hot oil. Pour batter on the ladle and tap it gently with a spoon until all the batter has fallen into the oil as little droplets.
- Keep frying until golden brown and remove it to a tissue. Repeat the procedure until all the batter is exhausted.
- Now for the garnishing part, take a small kadai, add a tsp of oil. Fry groundnuts (cashews can be added too) until half done and add crushed garlic pods. Just when removing from heat, add curry leaves and let them splutter.
- To the prepared Boondhi, add a pinch of salt and red chili powder (optional) and add the fried groundnut mix. Stir gently.
- Kaara Boondhi is ready and stays good for five days in an air tight container.
Its economical compared to the store bought one and at the same time tastes very light and fresh!