You could know tiny fried pearls of spiced or plain gram flour combination as ‘boondi’ throughout the Indian subcontinent. However right here’s Kara Boondi or a Masala Boondi Combination, which I’m certain, goes to get you hooked on it. Sure, it’s this good! This can be a South Indian type spiced Kara Boondi Recipe which can be a tasty, crunchy-munchy mixture of boondi, peanuts, cashews, curry leaves and a few spices and seasonings. A terrific selection as a festive deal with, particularly for Diwali. It’s best to do this one, for certain!
One of many fried snacks that’s made throughout Diwali in South India is kara boondi. Making boondi is straightforward however does take a while. The time taken right here is for frying the boondi. Frying different elements doesn’t take a lot time.
This kara boondi recipe isn’t too spicy as I don’t add an excessive amount of of chilli powder in it. Nevertheless, for a extra spicy style you may add extra chilli powder.
Kara boondi can be added to well-liked South Indian Mixture recipe. One other fried snack that’s made throughout Diwali is Omapodi recipe. I’ve additionally shared many chiwda and Diwali faraal which is made throughout Diwali pageant like:
- Potato sev
- Sev recipe
- Poha chivda (with skinny poha)
- Chakli recipe
- Corn flakes chiwda
This spicy boondi combination tastes superior and you’ll munch them any time of the day. Its much better in style than the salted boondi combination you get exterior.
The reason is the standard of oil used is best within the house because it’s not reused many occasions. So do give this kara boondi recipe a strive if you’re keen on such snacks.
The recipe yields a small batch of kara boondi, however the recipe will be simply doubled or tripled to make a giant batch.
The elements used on this recipe are all fundamental and simply out there at house, more often than not. There’s nothing particular, aside from following the process to make the boondi, that goes into this dish.
You may serve kara boondi as tea time snack or Diwali snack.
Step-by-Step Information
Find out how to make Kara Boondi Recipe
A) making boondi batter
1. Take ½ cup besan (gram flour) and 1 tablespoon rice flour in a mixing bowl.
2. Then add 1 pinch asafoetida (hing), 1 pinch of baking soda, 2 pinches turmeric powder and ½ teaspoon salt.
3. Combine all the pieces with a spoon.
4. Now add 8 to 9 tablespoons of water in elements.
5. Utilizing a wired whisk make a easy and barely skinny batter with out lumps.
6. The batter consistency is barely skinny. the quantity of water to be added relies on the standard of gram flour. So add accordingly.
Frying salted boondi
7. Warmth oil for frying in a kadai or pan. When the oil turns into scorching, then faucet the wired whisk or the deal with of a spoon which has a little bit of batter in to the new oil.
8. The boondis ought to have a spherical form. In the event that they turn out to be flat, then the batter is skinny. In the event that they get tail ends, then the batter is thick. If the batter is skinny, then add 1 to 2 teaspoons of gram flour and verify by frying a number of boondis.
If the batter is thick, then add a number of teaspoons of water after which do the identical take a look at. When you get the proper consistency, proceed with the following step of frying the boondis.
9. Now take a dry perforated ladle/jhara and place it above the new oil. Don’t maintain an excessive amount of on a peak, because the batter droplets, when falling from a peak, don’t give a spherical form. with a spoon add some batter on the perforated spoon ladle/jhara.
Unfold the batter evenly with a spoon. End up the batter on the perforated spoon ladle this fashion.
10. On a medium flame start to fry the boondis. Don’t flip them. Allow them to turn out to be barely crisp after which flip them.
11. When the boondis have turn out to be crisp, flip them with a slotted spoon. You gained’t get excellent spherical form for every boondi, but it surely doesn’t matter because the style of do-it-yourself boondi is best than retailer introduced ones.
12. Proceed to fry until the boondis turn out to be crisp and golden.
13. After the oil stops scorching, proceed to fry the boondis for some extra seconds in order that they turn out to be crisp.
14. Take away with a strainer spoon or a slotted spoon draining the additional oil.
15. Place the fried salted boondi on kitchen paper towels. If making salted boondi, then you may cease at this step.
As soon as the boondi cools down, retailer them in an air tight jar or field. Now you can use these salted boondi to make Boondi raita or use them in chaat recipes like Dahi vada, Dahi bhalla or Pani puri or Papdi chaat.
16. After every batch, wipe the perforated ladle/jhara with a clear piece of moist skinny cotton kitchen towel from either side. Proceed to fry boondis this fashion.
Frying nuts for kara boondi
17. In one other small pan, take 1 to 2 teaspoons ghee or oil.
18. Add 2 tablespoons of peanuts.
19. Stirring them usually fry until the peanuts turns into crunchy and alter their shade. Take away the fried peanuts and maintain them apart on kitchen paper towels.
20. Then add 12 to fifteen cashews.
21. Stirring usually fry the cashews until they turn out to be golden. Take away and maintain apart on kitchen paper towels. You may add extra peanuts or cashews in order for you.
22. Now add 8 to 9 curry leaves.
23. Fry for some seconds until the curry leaves turn out to be crisp. Don’t burn them.
24. Take away and maintain apart on kitchen paper towels.
Making kara boondi
25. Now take the fried peanuts, cashews, curry leaves and salted boondi in a plate or bowl.
26. Add ¼ teaspoon Kashmiri pink chilli powder and 1 pinch asafoetida. You can even add black pepper powder as an alternative of pink chilli powder.
For a spicy style you may add extra pink chilli powder. Add salt as per style. You may even add black salt in order for you.
27. Combine very nicely.
28. Retailer the kara boondi combination in an air-tight container or jar.
29. Serve kara boondi as a tea time snack or Diwali snack.
In case you are in search of extra Diwali snacks then do verify:
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Kara Boondi | Masala Boondi Combination
Kara boondi is a spiced model of boondi and a combination consisting of boondi, peanuts, cashews, curry leaves and some spices.
Prep Time 5 minutes
Cook dinner Time 40 minutes
Complete Time 45 minutes
Stop your display screen from going darkish whereas making the recipe
making boondi batter
Take ½ cup besan and 1 tablespoon rice flour in a mixing bowl.
Then add 1 pinch asafoetida (hing), 1 pinch of baking soda, 2 pinches turmeric powder and ½ teaspoon salt.
Combine all the pieces with a spoon.
Now add 8 to 9 tablespoons water in elements.
Utilizing a wired whisk make a easy and barely skinny batter with out lumps.
The batter consistency is barely skinny. The quantity of water to be added relies on the standard of besan (gram flour). So add accordingly.
frying salted boondi
Warmth oil for frying in a kadai or pan. When the oil turns into scorching, then faucet the wired whisk or the deal with of a spoon which has a little bit of batter in to the new oil.
The boondis ought to have a spherical form. In the event that they turn out to be flat, then the batter is skinny. In the event that they get tail ends, then the batter is thick. If the batter is skinny, then add 1 to 2 teaspoons of gram flour and verify by frying a number of boondis. If the batter is thick, then add a number of teaspoons of water after which do the identical take a look at. When you get the proper consistency, proceed with the following step of frying the boondis.
Now take a dry perforated ladle/jhara and place it above the new oil. Don’t maintain an excessive amount of on a peak, because the batter droplets, when falling from a peak, don’t give a spherical form. With a spoon add some batter on the perforated spoon ladle/jhara. Unfold the batter evenly with a spoon. End up the batter on the perforated spoon ladle this fashion.
On a medium flame start to fry the boondis. Don’t flip them. Allow them to turn out to be barely crisp after which flip them.
When the boondis have turn out to be crisp, flip them with a slotted spoon.
Proceed to fry until the boondis turns into crisp and golden.
After the oil stops scorching, proceed to fry the boondis for some extra seconds in order that they turn out to be crisp.
Take away with a strainer spoon or a slotted spoon draining the additional oil.
Place the fried salted boondi on kitchen paper towels.
After every batch, wipe the perforated ladle/jhara with a clear piece of moist skinny cotton kitchen towel from either side. Proceed to fry boondis this fashion.
frying nuts for kara boondi
In one other small pan, take 1 to 2 teaspoons ghee or oil.
Add 2 tablespoons peanuts.
Stirring them usually fry until the peanuts turns into crunchy and alter their shade. Take away and maintain apart on kitchen paper towels.
Then add 12 to fifteen cashews.
Stirring usually fry the cashews until they turn out to be golden. Take away and maintain apart on kitchen paper towels. You may add extra peanuts or cashews in order for you.
Now add 8 to 9 curry leaves. fry for some seconds until the curry leaves turn out to be crisp. Don’t burn them.
Take away and maintain apart on kitchen paper towels.
making kara boondi
Now take the fried peanuts, cashews, curry leaves and boondi in a plate or bowl. Add ¼ teaspoon kashmiri pink chilli powder and 1 pinch asafoetida. You can even add black pepper powder as an alternative of pink chilli powder. For a spicy style you may add extra pink chilli powder.
Add salt as per style. combine very nicely.
Retailer kara boondi combination in an air tight container or jar.
Serve kara boondi as a tea time snack or diwali snack.
- This recipe will be simply doubled or tripled.
Diet Info
Kara Boondi | Masala Boondi Combination
Quantity Per Serving
Energy 120 Energy from Fats 81
% Day by day Worth*
Fats 9g14%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 248mg11%
Potassium 118mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 75IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 16mg80%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 2mg13%
Vitamin Ok 1µg1%
Calcium 9mg1%
Vitamin B9 (Folate) 165µg41%
Iron 3mg17%
Magnesium 15mg4%
Phosphorus 31mg3%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
This Kara Boondi publish from the archives first revealed in October 2017 has been republished and up to date on January 2023.
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