Just forget what fitness and figure are. For you cannot say no to these flawless munching snacks. In India, tiny besan (gram flour) savoury balls are frequently used to prepare the infamous Boondi Raita and popular teekha and tangy street chaat. Other than that, they are often served as prasad in temples. The Boondi goes on to make the all-time favourite Boondi ke Ladoos. So, we can simply say, that no festivities or special days can be complete without Boondi – be it sour or sweet! This Kara Boondi is another festive treat. It is a deep-fried savoury snack prepared with gram flour batter which is combined with a perfect balance of spices. The batter should be flowy so that Boondis can fall from the perforated ladle into the extremely hot oil. The Kara Boondis are then tossed with roasted nuts and yellow gram along with a typical south Indian touch of curry leaves. The delicious snack is a whole-deep fried treat.
Boondis find their roots in Rajasthan. As the name suggests, they are tiny drops, referred to as boond in English. Rajasthan being a hot and arid state, locals there stored this food item as it has a longer shelf life. The salted variation, seasoned with spices is known as Khara or Kara. This Kara Boondi is widely consumed in South India during Diwali. Boondi is called Nukti in Sindhi and Rajasthan. Whereas in Nepal, it is known as Buniya.
Ingredients
For Boondi Batter
- 1 cup Gram Flour
- ¼ cup Rice flour
- 1 tsp Salt
- 1/8 tsp Asafoetida (hing)
- 1 tsp Red Chilli powder
- ¼ tsp Turmeric powder
For Deep-frying
- 2 tbsp Peanuts
- 1 tbsp Cashews
- Curry leaves, few
- 1 tbsp Gram (Chana dal)
- Oil
Method
- In a large mixing bowl, combine gram flour along with rice flour.
- Add in the spices – salt, asafoetida, red chilli powder, and turmeric powder. Mix thoroughly by using a whisker.
- Pour water, as required. Mingle the ingredients well to form the boondi batter.
- If the batter is thick, add some more water. The consistency should be thin and flowy.
- In a large pot, heat enough oil for deep frying the Boondis.
- A distinct utensil called, a perforated ladle is used to make Boondis.
- As soon as the oil is heated, check the consistency of the batter by pouring a little of it into the oil. If the Boondi puffs round and not flat. The batter is perfect.
- Now, take a ladle full of batter and spread it carefully and evenly over the perforated ladle.
- Keep stirring the other ladle over it so that tiny Boondi balls pass through the perforated ladle into the oil.
- Deep fry them until they turn crispy and golden. Drain the oil and place the Boondis in a bowl.
- In the same oil, fry some peanuts for a few seconds. Drain the oil and remove the peanuts.
- Now, fry some cashews as well and keep them with the peanuts on a plate.
- Roast some gram (chana dal), followed by curry leaves (one at a time) for a few seconds. Remove and keep aside with other fried ingredients.
- Transfer all the fried elements to the Boondi bowl. And give a gentle mix.
- Serve and enjoy!
Savour these crisp and not-so-light Kara Boondis alongside masala chai for perfect chatty evening sessions. Or serve some during Kitty Parties or best munched during midnight hours!
