#spicyboondi

[alfafoods]

Kara Boondi - Boondi Recipe - Spicy Boondi Mixture

A common South Indian snack known as Kara Boondi is made with chickpea flour, spices, roasted cashews, peanuts, and curry leaves. Tiny pearls of fried boondi that are crispy and crunchy are a delicious and highly addictive delicacy. I make a batch of kara boondi to be transformed into a Madras Mixture or South Indian mixture recipe every year for Deepavali, but I've never had a chance to record the boondi recipe until now.

If you get the hang of it and follow the instructions exactly, making Boondi Mixture is a straightforward but delicious recipe that can be made in large quantities fast and with little effort. Although I like the sweet kind, the spicy boondi recipe is also very compelling. It requires few ingredients and is nearly foolproof. With the help of my kara boondi recipe, you can make the perfect round-shaped boondhi that keeps its crunch for almost two weeks. Serve it with variety rice, such as Bisi Bele Bath, or even as a side dish at tea time.

Essential Elements

One of the primary components used to make the boondi batter recipe is gramme flour/besan. The lightest boondis are those made with fresh gramme flour!

In order to make boondi that is crispy and crunchy, rice flour is added to the batter.

Asafoetida, turmeric, and red chilli powder are used to flavour the boondi batter. And the asafoetida is what gives the fried boondi its special flavour.

In order to prepare the boondi mixture, roasted peanuts, cashews, almonds, and raisins (optional) are combined with fried curry leaves.

Check the recipe below for a complete list of ingredients and precise measurements.

Also, take ideas from our previous blog on: The Best Banana Chips Brand in 2022: A Complete Buying Guide For You

Instructions & Vital Information For Making Kara Boondi

Although it takes some time and requires a little bit of technical skill, making Kaara Boondhi is a fun project with delicious results. The following hints and techniques should make it easier to create flawless spherical boondis with a longer shelf life.

The batter for gramme and rice flour boondis should be loose and runny. The boondi will be dense and not crisp if the batter is thick.

Making boondi requires the use of a boondi ladle, but if one is not available, you should use a slotted spoon that can contain the batter. The size of the boondi will vary depending on the size of the boondi ladle.

Always hold the boondi ladle 1 1/2 feet above the oil-filled fry pan. For the boondi to be in pristine condition, without tails or a dew drop shape, it must fall from a height. The boondi fails if the batter is too thin.

Wash the ladle to get rid of the extra batter from the top and bottom after producing each batch of boondi. This contributes to creating circular boondis with correct shape. If not, the boondi will fall in large drops, creating boondi of different sizes. It could be overcooked in some places and undercooked in others.

To make precisely crisp boondi, the oil for frying it should should be heated before being set on a medium burner.

Avoid packing too many boondi into the oil and stop immediately when it appears to be full. If boondis are dropped into the oil in a crowded manner, bundles or clusters of boondis may form.

To get rid of extra oil, always drain the boondi onto paper towels. The boondi definitely feels lighter, in my opinion.

Changes & Substitutions

Depending on how crisp and crunchy you want your boondi to be, adjust the amount of rice flour you use. Less rice flour is added, and the boondi becomes a little softer.

The boondi tastes considerably better when it is garnished with roasted peanuts, cashews, almonds, and raisins, however doing so is optional.

For an additional taste boost, the boondi can also be prepared with crushed garlic cloves that have been toasted in oil.

Also, take ideas from our previous blog on: Health Benefits of Makhana: 7 Incredible Advantages of Fox Nuts

Suggestions for Serving & Storing

When kept at room temperature and preserved in an airtight container, Kara Boondi keeps its flavour for more than two weeks. It tastes best when served as a tea or coffee-time snack, but it can also be used as a garnish on a variety of foods, including thayir vadai, bisi bele bath, and rice with sambar or rasam. By incorporating it into the curd that has been whisked and seasoned with cumin powder, it also produces a fantastic boondi raita.

Recipe for Kara Boondi with step by step

Add 1 cup gramme flour, 2 tablespoons rice flour, 1/4 teaspoon each of red chilli powder, turmeric, asafoetida, and baking soda to a mixing bowl. Season with salt to taste. Mix everything thoroughly.

The dough should be thick but runny after adding water gradually while mixing. A whisk is helpful in producing lump-free batter.Although the batter should flow freely, it should also coat the ladle's back.

Heat the oil for the boondi deep frying. At a height of 1 1/2 feet, place the boondi ladle over the hot oil.

Pour some batter over the boondi ladle using a laddle. Make circular motions on the batter with a different ladle, as if you were preparing a dosa. Boondi of the same size will fall into the oil.

Don't crowd the oil too much. The boondi will have tails if the batter is too thick. The boondi will be flat if the batter is too runny. So check that it is the proper consistency.

The boondi should be fried till crisp and golden brown. When boondi is sufficiently cooked, oil stops sputtering or bubbling.

Utilize a slotted spoon to remove, then drain onto tissue paper. For the remaining batter, repeat this procedure. After each or every other round, wash the back of the boondi ladle to obtain boondi that are the same size.

After making all the boondi, toast 2 tablespoons of peanuts in the same oil until they are golden. Add it to the pre-made boondi after draining.

Add 8–10 cashews to the boondi after they have been fried until golden brown.

Finally, add a few fried fresh curry leaves to the boondi that has been cooked.

Add 1/4 teaspoon of salt and Kashmiri red chilli powder (if needed).

Combine everything thoroughly.

Boondi should be kept in an airtight container for up to two weeks after it has reached room temperature. Serve as a snack with coffee or tea.

Also, take ideas from our previous blog on: 25 Healthy Snacks That Can Help You Lose Weight

Recipe Notes

Adapt the spices to your personal tastes.

Just two pinches of baking or cooking soda adds crispiness to the boondi.

The colour and flavour are both enhanced by adding Kashmiri chilli powder to the cooked boondi.