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Kara Boondi Mixture - Masala Boondi Recipe | Spicy Boondi

Kara Boondi Mixture - Spicy Boondi a simple deep fried tea time snack prepared from chickpea flour batter, which is then mixed with roasted nuts and curry leaves
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Indian Snacks/Appetisers, Snack / Festive Snack / Diwali Snacks
Cuisine: Indian (South Indian)
Keyword: diwali snack,, kara boondi, boondi recipe, khara boondi, kara boondi recipe, how to make boondi, masala boondi, Kara Boondi Mixture, Spicy Boondi,
Servings: 6
Calories: 150kcal
Author: Padma Veeranki

Ingredients

To make Boondi:

  • 1 Cup Besan, Chickpea flour/gram flour
  • 3 tbsp Rice Flour
  • ¼ tsp Salt
  • A Pinch of Cooking Soda
  • ¼ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder, divided
  • ¼ tsp Asafoetida, Hing

To make Boondi Mixture:

  • 2 Sprigs Curry Leaves, wash & dry
  • 2 tbsp Peanuts
  • 10 Cashews
  • Salt, to taste
  • Oil, for deep frying

Instructions

Boondi Batter:

  • In a bowl, sift together chickpea flour (besan) and rice flour. To this, add salt, asafoetida (hing), and half of the chilli powder. Mix well.
  • Gradually add water and whisk to a smooth batter. The right consistency should be neither too thick nor too runny.

Making Boondi Mixture:

  • Heat oil for deep frying until smoking point. For the oil test, drop a pinch of the batter into hot oil. It must rise to the oil immediately. This means that the oil is ready for deep drying.
  • Once the oil and batter are ready, prepare your boondi ladle (as shown in photo). If you don't have a boondi ladle, you can use also use a slotted spoon.
  • Hold the boondi ladle over the hot oil and pour the batter gently over it. Don't tap the ladle, hold it steady letting the batter fall through the holes drop by drop into the hot oil
  • Fry the boondi until golden brown. We are looking for a crunchy texture. Drain and transfer to a bowl lined with a paper towel.
  • Continue with the next batch and keep going until the batter is all done.
  • Once done frying the boondi, turn the heat off and immediately dunk the curry leaf strand into the hot oil. When crisp, drain and add to the boondi.
  • Do the same with the peanuts and cashew nuts. Fry nuts until golden brown, drain and add to the boondi. Add the remaining chilli powder, adjust salt and toss well to combine.
  • Cool down completely and store in an airtight container for up to 2 weeks.

Recipe Video

Notes

  • Batter consistency is very important to get perfect round boondi. So be very careful while adding water.
  • When making the boondi, if they form a tail, then the batter is too thick. Add little bit of water and try.
  • When making the boondi, if they fall flat instead of a round balls, then the batter is too thin. Add little bit of chickpea flour and try.
  • If you find, the boondi is not dropping, just tap the perforated laddle for the batter to drop as rounds by itself or spread it in circular motion with another laddle as shown in the video.
  • Turn off the heat while frying the curry leaves. Else they might burn easily.