'Kara Boondi' or 'Khara' are deep fried snacks made from chick pea flour. The dish was created in the State of Rajasthan, India, as vegetables were scarce due to the desert terrain. This boondi was their handy condiment that was used to whip up quick raitas, snacks, garnishes and ladoos (sweet version). However, over the years, the popularity of this snack made it a house hold name through out India.
'Kara Boondi' is a popular Snack in South India too. It is specially made during Deepavali. Many of you might have watched my Ma-in -Law make this snack on instagram. I was lucky to document each and every step and tips shared by her. I feel so happy to share the same with you all.
Do try this recipe, this Diwali . I am sure all of you will agree that home made snacks is the best. Taste and love in one bowl. Can it get better ?
Kara Boondi | Khara Boondi:
Preparation time : 5-7 minutes
Cooking time : 20 minutes
Serves : 4
Special Vessel/Equipment : Iron Kadai, Boondi ladle
Note : If the above is unavailable, you can use any kadai and ladle/plate with small holes ( 'Vadi thattu' in Tamil)
1 cup = 250 ml
For the Boondi:
1 cup chickpea flour/Besan / Kadalai maavu
1/8 cup rice flour/chaval atta/arisi maavu
1 teaspoon unsalted butter ( in room temperature)
1/2 teaspoon chilli powder OR black pepper powder ( adjust according to taste)
pinch of asafoetida powder
salt to taste
Oil for frying
Other ingredients :
1/2 cup peanuts
1/4 cup roasted gram ( optional)
1/4 cashew nuts (broken)
1/4 cup curry leaves ( washed and pat dried)
1. In a wide bowl, add all the ingredients and mix well .
2. Add water little by little and mix well without lumps to make a medium thick batter.
Chef tip: The consistency of the batter has to be like idli batter consistency.
3. Heat oil in a kadai/wok and drop a small piece of the dough to check if the oil is ready for frying.
Chef tip:The temperature oil is most important in this recipe. If the batter instantly sizzles and floats on the surface of the oil, you are ready to go.
4. Keep the boondi ladle above the oil at a height and pour a ladle full of batter into the boondi ladle.
Chef tip : Keep the ladle at a height of 1/2 feet ( 1/2 ') above oil. If you keep the ladle too close to oil, you will not get the shape and if you keep it at too much of height , then oil will splutter.
5. Using the pouring ladle, spread the batter in circular motion so that all the batter falls into the oil.
6. Fry over low flame till the sizzling sound stops, remove and drain in a kitchen towel.
Chef tip : These are delicate snacks, so it will not take too much time to fry. However, after the first batch, taste to check if it is cooked through.
7. Repeat the process for the rest of the batter.
8. In the same oil, fry the ingredients given under 'other ingredients' and drain them in a kitchen towel.
Chef tip: Use a smaller vessel or ladle with holes to fry smaller ingredients.
9. Mix the boondi with the other fried ingredients. Taste and adjust salt if required.
Note : For more tips you can refer to my Boondi Ladoo Recipe.
Your delicious homemade Kara boondi is ready to be enjoyed as your tea/coffee time snack or for the festival .
This recipe is a part of my 'Bakshanam Series', an attempt to share Traditional Indian Snack Recipes.
For 50+ Diwali Recipes from my blog , click here.
Happy Cooking !