Kara Boondi Recipe | Boondi Recipe
I have always been a savory snack lover. Bring me sweets, I will be gracious. But bring me some crispy, fresh savories and you have earned yourself a well wisher :) While mom (who has come visiting) has been adamant in upping my abysmal dessert CIY section, I managed to coax her into making some crunchy goodies as well. It still seems like yesterday back home, when my mother would bring down her Gas stove down on the floor from the countertop (for ease) to start cooking up a plethora of Diwali goodies (at least 10 dishes). Oh my! Just thinking about it makes me sigh! Now that I am the one cooking, I appreciate the time, effort and immense patience she had.
Kara Boondi Recipe | Boondi Recipe
While I don't cook that many for my own family, this Kara boondi does make it to the list. These versatile fried goodies are excellent on their own but can also be added to other savory goodies to make for a variety. I will get to that later. Chickpea flour is lightly spiced and made into a smooth, thick, yet flowy batter. Then this is pushed into spatula with perforated holes/ Boondi maker  to make these delicious crunchy Boondi(s). You can use your own flavor profile to change these up for your family. These don't really need an occasion to make and can be enjoyed at short notice. 
  • Cook time:
  • Prep time:
  • Yields: Around 250 grams
  • 2 cups Besan (Chickpea Flour)
  • 1/2 cup Rice Flour
  • 1 tsp Chilli Powder, or as per taste
  • Pinch of Baking Soda
  • Pinch of Asafoetida
  • Salt to taste
  • 1/2 cup Cashews, or to taste
  • 10-12 leaves Curry Leaves, or to taste
1. Take some oil for deep frying and heat it until it reaches med-high heat. Sift the Besan well. Any leftover clumped up flour can be pressed to make it fine and sifted right in along with the rest of the flour.
2. Repeat for the rice flour.
3. Add rest of the ingredients until well combined.
4. Add water little by little to make
5. a thick yet flowy batter.
6. Make sure to start with a thick batter in the beginning. We will add in more if needed soon enough once we do the oil test below.
7. Add a tbsp of hot oil to the batter and stir some more until well combined. My mom insists it helps to provide crispiness to the boondi(s) as well helping the batter have a smooth texture enabling an easier cooking process.
8. Let's do the oil test. Dip one end of a spoon to the batter and drop it to the hot oil at a 5-6 inch distance from top. If the batter takes a long time to drop (not instant) and forms a spherical with a tail (instead of a perfect round) once fried, the batter is too thick. Add a little more water to thin it. You know it's perfect when the boondis are light and spherical in shape when fried.
9. Place a boondi maker (which is nothing but  a ladle with lots of perforated holes) above the deep fryer.  Pour a ladle of batter to the boondi maker.
10. You will find the batter dripping at a steady pace into the oil.
11. You can move the ladle in a circular motion to help the batter ease down the oil.
12. You can also tap the boondi maker instead. Make sure you do not add excess batter to the oil to avoid the oil from bubbling up and down the sides of the pan. Just add enough to accommodate the size of your deep fryer.
13. Fry until the oil stops sizzling around the boondi
14. and it turns golden red color.
15. Remove and drain on a paper towel.
16. My mom insists on cleaning out the bottom of the perforated ladle (just a wipe with your hand works) before you do the next set to ensure proper boondi. Repeat for the remaining batter.
17. Roast the cashews in another pan in some ghee/oil (or even dry roast). Set aside.
18. Repeat likewise for the curry leaves and crush it with your hands.
19. Now add them to the boondi. Mix until combined.
Once cooled, store them in an airtight container so that it remains crispy. These store well.
Kara Boondi Recipe | Boondi Recipe

Recipe Reference

Mom's kitchen notes

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By Priya on Mar 6, 2016

Thank you for your clear instructions. I'm going to try this but would like to know where you got the ladle . Not sure if it is available in the US.

Mine is given by my Mother In Law, but nowadays you might find it in Indian Grocery Store (larger ones that carry utensils). Or there is always Amazon. It carries one if you need. Here is the link: Kara Boondi Ladle/Jhara --DK

By Sruthi Gupta on Jan 21, 2016

Such a simple recipe for such a tasty dish. I used to love Kara Boondi as a kid, especially the one which my grandmother used to make. Thank you for the wonderful recipe. Am definitely going to try it this weekend.

By Sruthi Gupta on Jan 21, 2016

Such an easy recipe for such a tasty dish. I used to love Kara Boondi as a kid, especially the one which my grandmother made. Thank you for the brilliant recipe. Definitely going to try it out this weekend. :)

By Saswati on Nov 24, 2015

Hey Dk...long time..am back into blogging again after a long hiatus...enjoying it.sad to see that most of our blogger friends have stopped blogging..a big salute to you for keeping the site alive and kicking..keep in touch...as usual yummy savoury boondis.:))

I try :) Welcome back Saswati --DK

By Preeti on Nov 7, 2015

Hi!! I'm a regular at your website DK. Have tried so many of your recipes. Please tell me why can't i see anything on the 'How to bake in a Microwave Convection oven' page. Some other pages have also disappeared. Kindly reply. Thanks!

Hey Preeti, very sorry about that. We did a transition to another format and hence there are glitches here and there that we are working towards rectifying. Its taking more time than usual. Would appreciate your patience. Thanks for pointing this one, will help to prioritize. --DK

By Mala Thiagu on Nov 2, 2015

Perfectly shaped boondis. Lovely clicks. Please spare time to visit my 4 months old blog and leave your valuable comments.