Crispy crunchy and really addictive Kara Boondi recipe with detailed step by step pictures. Spicy Boondi Mixture recipe made South Indian style is a perfect tea time snack!
In a mixing bowl, add 1 cup gram flour, 2 tablespoon rice flour, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ⅛ teaspoon asafoetida, ⅛ teaspoon baking soda and salt as needed. Mix everything well.
Pour water little by little and mix the batter until it is thick but runny. Using a whisk helps makes lump-free batter.
The batter should be free-flowing but coat the back of the ladle.
Heat oil for deep frying the boondi. Place the boondi ladle over the hot oil at ½ feet height.
Take a laddle of batter and pour it over the boondi ladle. Using another ladle, make circular motion on the batter as if making dosa. Even sized boondi will fall in the oil.
Don’t overcrowd the oil. If the batter is thick, you will get tails on the boondi. If the batter is runny, the boondi will be flat. So make sure it is at the right consistency.
Fry the boondi until it feels crisp and is golden brown. When the boondi is cooked enough, oil stops sizzling or bubbling.
Remove using a slotted spoon and drain onto tissue paper. Repeat this for the rest of the batter. Wash off the back of the boondi ladle to get even-sized boondi after each or every other round.
After all the boondi is made, in the same oil roast 2 tablespoon peanuts until golden brown. Drain off and add it to the prepared boondi.
Fry 8-10 cashews until golden brown and add to the prepared boondi.
Finally fry a handful of fresh curry leaves and add it to the prepared boondi.
Sprinkle ¼ teaspoon of Kashmiri red chilli powder and salt (if needed).
Mix everything well together.
Once boondi is cooled to room temperature, store in an airtight container for upto 2 weeks. Serve with coffee/tea as snack.
Notes
Adjust spices as per taste preferences.
Adding cooking soda/baking soda makes the boondi crispy and it is just two pinches.
Sprinkling prepared boondi with Kashmiri chilli powder gives it great color and also adds to the taste.