Boondi / Kara Boondi Recipe ~ Easy Diwali Snack Recipes

Here's another easy & tasty Diwali snack, Kara Boondi recipe. Really making boondi is not that much hard just little bit patience is required, yes.,you have to clean/wipe the boondi ladle every time to get round shaped boondis and also check batter consistency by dropping few drops and add flour or water accordingly, that's it its so simple and you can make this yummy snack. This is my kids and hubby's most favorite snack and every time we buy Provisions in Indian store definitely a packet of Boondi will be in the list. Not only for snack they love this as a side dish with Curd rice, Rasam & rice, Sambar Sadham and even mix it with Rice puffs which makes a great snack. This is my second time and am happy that this time my Boondis were near to perfect.  But i couldn't able to take detailed step wise pictures as i was making it alone without Hubby's help and also i don't have tripod so for a detailed pictorial checkout my Boondi Laddu recipe. Now off to the recipe..

Ingredients

1. Besan Flour/Gram Flour/Kadala maavu    1 cup + 2 tbsp
2. Rice Flour     1/4 cup
3. Water     3/4 cup
4. Salt    to taste
5. Chilli powder    1/2 tsp 
6. Cooking soda/Baking soda    1 tiny pinch
7. Oil    to deep fry
8. Peanuts     1 handful
9. Cashew nuts    1 handful
10. Curry leaves     1 sprig

Method

• In a bowl, sift gram flour add baking soda, rice flour, chilli powder and salt mix well.
• Now make a small dent, add water little by little and keep mixing without any lumps.

• Mix everything well to a smooth little thicker than the baji batter and mix it well.
• Thats it the batter is now ready to make boondis.

• You need two perforated ladles, one to pour batter and one used to remove the fried boondis from oil.
• Heat oil in a pan/kadai for deep frying, once the oil gets hot, pour the batter into the perforated ladle, keep the perforated ladle just 2-3" away from hot oil, and gently tap the poured ladle to make the boondis fall into the oil.

• Then fry till golden colour and crispy. Then remove it from the oil and drain it in paper towel.
• Do repeat the same procedure for remaining batter once all done, lastly deep fry peanuts, cashew nuts and curry leaves.
• Then take all the fried boondi, peanuts, cashew nuts, curry leaves in a bowl, if you can add some chilli powder or pepper powder now and toss well.
• That's it..Kara Boondi ready to munch. Store it in an Air Tight container.

Notes

Batter consistency is more important to get perfect boondis, so add water little by little n make a smooth batter without lumps, it should not be too free flowing n thick, medium thin.
While dropping the batter into the hot oil, i used spoon n spread it to make even flowing.
First test by dropping few drops and check, if it doesn't puff or flat boondis then add 1-2 tsp gram flour to the batter, mix well and use.
To avoid tailed boondis wipe your laddle every time with wet cloth thoroughly and use.
Hold the boondi laddle little bit far, this way you will get perfect round and puffed boondis.

As Kara Boondi recipe comes under Tamil Nadu Savories, am linking this to Nalini's Tamizhar Tuesday Event and also to Diwali Delicacies Event By Me & Priya and to Vardhini's Diwali Bash Event.