Kara Boondhi Recipe| Diwali Snack Recipes

There are some strange things about me. Or rather the way in which i grew up. If i told you all that i hadn't eaten kara boondhi until i got married, would you all believe me? Well, as a topping on curd vada, yes. But as a snack or a munchie? No. Somehow, we were not great fans of mixture and boondhi in our family. When i got married, i got a husband, a great house and some kara boondi aficionados to live with. Needless to say, i was taken aback to see my Mr.P and my SIL  topping their everyday lunches with generous helpings of kara boondi. Mr.P and SIL left no stone unturned in driving home the point, you see? As and when i began experimenting on different sweets and traditional snacks, i was inspired to try this boondhi recipe too.Only because Mr.P loves it so much. Its sheer joy to see him enjoy his bowl of boondhi.

Recipe: Kara Boondhi
Prep Time: 5 mins                             Cook Time: 40 mins                                           Cuisine: South Indian
Allergy Info: Vegan, Soy Free           Yields 400 g approx.                        


Gram flour 1.5 c
Rice flour 1/2 tbsp
Hing a small pinch
Red chili powder 1 tsp
Salt 3/4 tsp (adjust according to taste)
Water 1/2 c (you may require a little less or more)
Oil to deep fry


Peanuts a handful
Curry leaves a sprig


Sieve together rice flour, gram flour, hing and red chili powder thoroughly to get rid of lumps and impurities. This step is very important as lumps will affect the texture of the batter.
In a mixing bowl, place the sieved mixture along with salt and combine well using a whisk.
Now, add water gradually and mix into a thick paste first. Your batter must be somewhere near dosa batter consistency but not too runny.
Heat oil for deep frying.
Once heated, its important to check the boondi s shape and size.
Take a spoon and dunk into the batter.
Now place the batter coated spoon over the heated oil.
If the batter falls and round pearl like boondis are formed, then the batter is perfect.
In case, you have flat pearls, then the batter is too watery. Add about 2 tbsp gram flour and check again.
If you find tails in the boondi that s formed, your batter is thick. So, add about 1/2 tbsp water to the batter and check again. Always, dont add more than 1/2 tbsp water at a time.
Once your batter is done, get ready to deep fry the boondis.
You will require a slotted spoon with round holes called the jarni for this.
I have a boondi jarni but you can use the normal jarni too.
You will require an extra ladle to fry the boondis and one to spread the batter over the jarni.
In order to fry the boondi, place your boondi jarni over the heated pan of oil.
Now, slowly pour half cup of batter on the jarni. The amount of batter you pour also depends on the size of the jarni. Make sure you pour the right amount and not spill some batter into the oil.
Once you pour the batter, using a flat ladle, gently rub the batter over the jarni in such a way that the batter slowly falls into the oil in little drops.
Make sure you do all this on a low flame.
Once the batter has fallen, turn the boondis once in a while and fry till sizzling sound of the oil subsides.
I couldnt take pictures of this because i was alone at home while i made these. I shall update a pictorial soon.
When you are done with the first batch of boondi, wipe the boondi jarni and ladle clean and proceed as mentioned before.
Repeat with the remaining batter.
Once fried, drain on a kitchen towel.
After you have fried all the batter, add curry leaves to the oil and fry them till wilted. Remove quickly and add to the boondi.
Now, throw in a handful of peanuts into the oil and fry till golden. They tend to burst while frying so stay at a safe distance.
Once done, drain and add to the boondis.
Mix the boondis well.
Store in an airtight container.

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