Ingredients

The following ingredients have 2 Servings
  • 1 cup gram flour
  • 2 tablespoons rice flour
  • 2 teaspoons chili powder
  • 1/4 teaspoon asafoetida
  • Salt
  • Oil
  • 2 tablespoons peanuts
  • 2 tablespoons broken cashews
  • curry leaves

Instruction

  • Heat oil for deep frying.
  • Take besan flour, rice flour, asafoetida, salt and chili powder. Add 2 teaspoons hot oil to thi flour mixture. Mix thoroughly.
  • Add water gradually and make a thick yet flowing batter. The batter should be very slightly thin than bajji batter. Batter consistency is the most important factor to get perfect boondis.
  • We need two perforated ladles to make kara boondi. One for tapping the batter and one for draining the fried boondis.
  • Take a ladle with round holes and hold it above the oil. Now with a big spoon take some batter and pour over the perforated laddle. Tap slightly. Batter will fall as round balls.
  • Deep fry till the sizzling sound stops and boondis turn golden brown. Remove to a kitchen towel.
  • Once all the batter is done, deep fry peanuts, broken cashews and curry leaves
  • Take all the fried ingredients in a bowl and toss very well.
  • Add some pepper powder roasted in ghee if you wish. Toss well. Store kara boondi in airtight box and serve as required.