Name: Kara Boondi Recipe | Spicy Boondi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Chickpea/ Besan flour – 2 bowls; Rice flour – 2-3 tbsp.; Oil – to deep fry.; Water – required to make a soft batter; Peanuts – ½ bowl; Curry leaves – 2-3 tbsp.; Garlic cloves – 2 tbsp.; Red chilli powder – 1 ½ tbsp.; Salt – 1 tbsp.; Coriander powder – ½ tbsp.; Jeera/ Cumin powder – ½ tbsp.

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Kara Boondi Recipe is one of the easy, crisp and spicy snack recipes made with chickpea flour and rice flour as main ingredients. Learn how to make khara boondi recipe with our step by step image instructions along with tips and a video.

Chickpea batter is made in such a way that we can feel its silky texture while we pour the batter. It is then passed through a filter spoon (boondi jhara) which has medium sized holes in it. When the batter is passed through the spoon, so the batter drops form pearl-like shaped boondi.

To give crunchy texture we add rice flour based on the crispy texture we need, we adjust the quantity of rice flour. Also, we add peanuts or cashew to give a nutty texture along with curry leaves and garlic cloves.

Based on the spiciness we eat this snack, we can add a little salt and red chilli powder and store. If you like to have the flavours of masala spices we can add more spices based on our taste buds. I have added coriander powder and jeera powder to keep it light.

Our version of the spicy boondi recipe gives crispy texture even for a month, to give soft texture add only1-2 tbsp. It is best served with tea. Children love to eat curd rice when we sprinkle boondi over it.

Contents

Tips to make the perfect kara boondi recipe:

To get crunchy texture, add 3-4 tbsp. rice flour or else add 2 tbsp. to give a soft texture.
Although we can make boondhi immediately, marinating batter for 10-15 minutes will help flour absorb water properly and give you soft texture batter.
To get non-sticky pearl-shaped boondi we need to use deep Kadai so that when batter drops are put into it, they get spread and do not stick to each other.
Before storing in an air-tight container let it cool so that its crispiness is maintained.
Consistency plays important role in making this recipe so always put water in batches and when you feel you got silky texture put a few drops in hot oil.
If you get the perfect pearl shape then you are ready to go. If in case batter turns watery add a little more besan flour.
While mixing the batter do not let flour form lumps.
When you put the batter in a large quantity of oil, oil tends to cool so maintain medium to hot temperature while making this recipe.
Based on the size of holes in filter jara, size of boondi differs.
To get a perfect pearl shape filter jara must be placed a minimum of 10-15 cm from oil levels or else we may get mushy texture.
For every batch of boondi, the clean bottom of jara so that batter drops fall easily.
Based on the oil we put, dept of kadai and surface we should pour batter, once you feel drops are fully floating stop putting batter, or else we may get mushy boondi.

Kara Boondi Recipe | Spicy Boondi Recipe

KaraBoondi Recipe is one of the easy, crisp and spicy snack recipes made with chickpea flour and rice flour as main ingredients.

Course Snack

Cuisine Indian

Keyword Kara Boondi Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 Large Jar

Author Uppada Lakshmi

Ingredients

Chickpea/ Besan flour – 2 bowls
Rice flour – 2-3 tbsp.
Oil – to deep fry.
Water – required to make a soft batter
Peanuts – ½ bowl
Curry leaves – 2-3 tbsp.
Garlic cloves – 2 tbsp.
Red chilli powder – 1 ½ tbsp.
Salt – 1 tbsp.
Coriander powder – ½ tbsp.
Jeera/ Cumin powder – ½ tbsp.

Instructions

Put good quality chickpea flour in a mixing bowl.
Add rice flour to give a crispy texture and mix.
Pour water in small batches and mix well till we get a soft and silky texture.
Put this batter aside for 10 minutes so that flour absorbs water.
Use deep bottom kadai to fry boondi recipe, pour oil and bring it to the right temperature at high flame.
To check the temperature of oil, put a few drops of batter, if they float then the oil is ready, bring to medium flame.
Use medium to big size holed boondi strainer and pour batter over it and shake/ rub batter so that droplets fall in oil.
Deep fry boondi recipe on medium flame and once they turn crisp and golden brown remove from oil and drain excess oil.
Transfer to a wide vessel and continue frying remaining batter.
Meanwhile, add red chilli powder, coriander powder, salt and jeera powder in a bowl and sprinkle this spice powder while boondi is hot so spices stick and coat well.
To give nutty flavor on each bite deep fry peanuts and put over boondi.
Similarly deep fry curry leaves and crushed garlic to give additional flavor.
Mix all spices and store kara boondi recipe in an air tight container once they are cooled.