Kara Boondi Recipe
Prep time
Cook time
Total time
Kara boondi or spicy boondi recipe, a crunchy South Indian snack recipe especially popular during Diwali
Recipe type: Snacks
Cuisine: Indian
Serves: 3 cups
  • 1 cup of besan (gram flour)
  • 5 tbsp of rice flour
  • ¼ tsp of asafoetida (hing, perungayam)
  • ½ tsp of red chilli powder
  • 1 strand of curry leaves
  • 2 tbsp of peanuts
  • Salt to taste
  • Oil for deep frying
  1. In a bowl, mix together besan, rice flour, salt, ⅛ tsp hing, and ¼ tsp chilli powder until well combined
  2. I used a whisk to ensure the powders get mixed well without any big lumps
  3. Add water a little at a time to get a thick batter. The right consistency is just a little more watery than bajji batter
  4. Heat oil for deep frying until smoking point
  5. Once ready, dip the stem of a spoon into the batter and let a few drops fall into the hot oil
  6. If the boondi turns out in round shapes, that's perfect. If the boondis are flat, the batter is too watery and to fix that, add 1-2 tsp besan. If the boondis have a tail, the batter is too thick, add more water, again very little at a time
  7. Once the oil and batter are ready, prepare your boondi ladle. If you don't have a boondi ladle, you can use a slotted spoon. You need two slotted spoons, one for shaping the boondis and the other for draining the boondi from the oil after frying
  8. Hold the boondi ladle over the hot oil and pour the batter gently over it. Don't tap or shake the ladle, just hold it steady letting the batter fall through the holes into the hot oil
  9. Fry the boondi until darker brown and crisp
  10. Drain and transfer to a bowl lined with a paper towel
  11. Before proceeding with the next batch, wipe the bottom of the ladle to ensure no batter is blocking the holes in the ladle
  12. Continue with the next batch and keep going until the batter is all done
  13. Wash and dry the strand of curry leaves. Ensure that the leaves are still on the stem, this makes it easier to fry the leaves
  14. Once done frying the boondi, turn the heat off and immediately dunk the curry leaf strand into the hot oil
  15. When crisp, drain and crush the leaves lightly before addind to the boondi
  16. Do the same with the peanuts, drain and add to the boondi
  17. Add the remaining ¼ tsp chilli powder and ⅛ tsp hing as well and toss well to combine
  18. Cool completely and store in an airtight container for up to 4-5 days
Recipe by Edible Garden at https://www.cookingandme.com/2015/11/07/boondi-kara-boondi-recipe-how-to-make-boondi/