Kara Boondi is one of those snacks that brings back childhood memories for many of us. These tiny, crispy spheres pack so much flavor into each bite. The combination of Bengal gram flour and rice flour creates the perfect texture – light yet satisfying. What makes this recipe special is the addition of roasted cashews and peanuts that add extra crunch. The curry leaves bring that authentic South Indian aroma we all love. Whether you’re hosting guests or just want something tasty with your evening tea, this homemade kara boondi will hit the spot every time.
About the Recipe
You should try this recipe because it’s so much better than store-bought versions. Homemade kara boondi stays fresh longer and you control the spice level. The batter is simple to make with ingredients you probably already have. The key is getting that perfect consistency – not too thick, not too thin. When you drop the batter through the boondi maker, watching those little balls form in hot oil is quite satisfying. Plus, your kitchen will smell surely amazing while you’re cooking. It’s one of those recipes that looks impressive but is actually quite forgiving for beginners.
Why You’ll Love This Recipe
The texture is what really makes this recipe shine. Each piece has that perfect crunch that doesn’t get stuck in your teeth. The spice level is just right – enough heat to wake up your taste buds without overwhelming them. I love how the roasted nuts add little bursts of richness throughout. The curry leaves give it that authentic touch you can’t get from dried spices alone. It’s also incredibly versatile – you can adjust the chili powder to your liking or add extra asafoetida if you’re a fan. Best of all, once you make a batch, it keeps well for weeks in an airtight container. Perfect for unexpected guests or when you need a quick snack fix.
Cooking Tips
Get your oil temperature just right – it should sizzle when you drop a small bit of batter in. Hold your boondi maker steady about 3-4 inches above the oil for consistent sized pieces. Don’t overcrowd the pan or the temperature will drop. The batter consistency is crucial – it should flow smoothly but not be watery. Mix the nuts and curry leaves while the boondi is still slightly warm so they stick better.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 45 minutes total. Serve immediately for maximum crispiness, or store in airtight containers for up to 3 weeks. Great with evening tea or coffee. You can also use it as a topping for chaats or mix with other snacks for a trail mix.
Similar Recipes
- Plain Boondi
- Masala Boondi
- Sev (Gram Flour Noodles)
- Chakli
- Ribbon Pakoda
Nutrient Benefits
Bengal gram flour provides protein and fiber, making this snack more nutritious than regular fried foods. Cashews and peanuts add healthy fats and additional protein. Curry leaves contain antioxidants and support digestion. Rice flour makes the texture lighter and easier to digest. The small portion size means you can enjoy this treat without overindulging.
Kara Boondi
Ingredients
- 4 cup Bengal Gram Flour
- 1 cup Rice Flour
- 2 tsp Red Chilli Powder
- a pinch Asafoetida
- 1 tbsp Cashew nuts chopped and roasted
- 1 tbsp Peanuts chopped and roasted
- 1 bunch Curry Leaves chopped
- 1 tbsp Butter
- for deep frying Oil
- as per taste Salt
Instructions
- Mix Bengal gram flour, rice flour, red chilli powder, asafoetida and salt.
- Add butter and mix well.
- Dilute them in water and obtain a thick batter.
- Heat oil in a pan.
- Pour the batter through boondi plates holding it 3 to 4 inches above the oil.
- Deep fry in batches of small balls.
- When it turns golden yellow in colour, remove it from oil.
- Mix peanuts, cashew nuts and curry leaves with the kara boondi.
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Frequently Asked Questions
Can I make kara boondi without a boondi maker?
Yes, you can use a large slotted spoon or colander with medium holes. Pour the batter through while holding it above the oil. The pieces might be slightly irregular in size, but they’ll taste just as good.
Why is my boondi not crispy enough?
The oil temperature might be too low, or the batter could be too thick. Make sure oil is hot enough that batter sizzles immediately. Also, don’t remove the boondi too early – let it turn golden yellow before taking it out.
How do I know if my batter consistency is right?
The batter should flow smoothly through the boondi maker holes without being watery. It should coat a spoon lightly but drip off easily. If it’s too thick, add water gradually. If too thin, add more gram flour.
Can I store leftover batter for later use?
It’s best to use the batter immediately as it can thicken over time. If you must store it, keep it refrigerated for maximum 24 hours and adjust consistency with water before using.
