Kara Boondi | Boondi

Recipe Cuisine: Indian | Recipe Category: Snacks
Preparation Time:20 mins | Serves: 3-4 cups

Ingredients

Besan Flour(Gram) - 1 Cup

Rice Flour- 3 tbsp

Turmeric-1 tsp

Hing- 1/4 tsp

Salt- as per taste

Hot Oil- 2 tsp (for crispiness)

Peanut- 2 tbsp

Curry leaves- few

Crushed Garlic- 4-5 cloves

Chili powder | Chat Masala-1 tsp

Oil for Deep frying

Method:

In a bowl mix besan, rice flour,salt,turmeric,hing ,Chili powder (if u want)and some water,whisk the batter in to smooth runny than bhaji batter consistency.

The batter should drip into drops if you dip your finger and hold.

Now add in the 2 tsp of hot oil and give a quick mix.

Heat the oil in a kadai. To.To check whether the oil is hot enough,just drop a batter and check whether it rise to top or not (as in pic).

Use a big ladle with holes as in picture.Now take 1 cup of the boondi batter and pour it on the ladle and it will start dripping into oil.

Cook the boondi till no bubbles or till ceases sound stops or till it start browning.

Drain it in a kitchen towel.And repeat the same for remaining batch.

For each batch wipe the ladle for constant and even dripping(as in pic).

At last you can deep fry the curry leaves ,cashew,peanut, crushed garlic in oil it self or you can pan fry it and add to the boondi's(curry leaves may splutter ,so careful while doing it).

If you din't add chili powder along with the batter ,then now toss the boondi's with chili powder.

Notes:

If you are not familiar in deep frying curry leaves then dont attempt.Do it in pan in itself'.

You can use any spice powder ,chat masala,pepper powder,chili powder,curry powder etc..

You can add up-to 1/2 cup rice flour for 1 cup of besan flour.

If the batter is too thick, you get boondis with tail. So add more water to adjust.

If the batter is too watery then the boondis will fall flat. So add more gram flour to adjust.

You can add baking soda | Cooking soda for crispiness,but adding hot oil is more than enough for this.

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