Boondi Recipe | Kara Boondi Recipe | How to Make Khara Boondi with detailed photo and video recipe. Basically, a simple and light snack food recipe prepared from chickpea flour batter. The batter is passed through a filter spoon, which helps to shape the boondi pearls. These boondi pearls are directly poured into oil for deep frying, which is then mixed with roasted cashews and curry leaves.
Boondi Recipe | Kara Boondi Recipe | How to Make Khara Boondi with step-by-step photo and video recipe. While the kara boondi recipe is extremely simple, the consistency plays an important role in shaping the boondi pearls. It is recommended to check the consistency before deep frying by dropping a few into hot oil. Particularly, it should not be pointy or flat, which means it is watery and requires more besan.
It is a common practice in South India to share savouries with each Diwali sweet gift box. The most common savouries found on these boxes are either kara boondi or roasted cashews. The whole idea is to balance the taste of the gift box and not to overpower it with just sweets. I generally prepare these boondi pearls for my evening snacks, paired with a cup of masala chai. I even extend the same recipe by mixing it with roasted cashews and plain sev. Additionally, I incorporate the same kara boondi into my raita to create boondi raita. Typically, the raita is prepared from plain boondi, but it tastes great with kara boondi too.
While the recipe is extremely simple, I would like to share some tips and recommendations for a perfect kara boondi recipe. Firstly, adjust the consistency of the besan batter as it plays a major role in getting round-shaped pearls. It should be neither thick nor thin so that it forms round pearls. Also, whisk the batter well without forming any lumps, otherwise it will be difficult to pass in the ladle. In addition, whisking creates air gaps, which help form round shapes. Finally, drain off the boondi onto a kitchen towel; otherwise, the boondi will be oily. Also, you can store these in an air-tight container, lasting a couple of weeks easily.
Finally, visit my other snack recipes collection with this recipe post of the Kara Boondi recipe. It includes omapodi, aloo bhujia, maddur vada, nippattu, instant chakli, kodubale, medu vada, ribbon pakoda, palak chakli, butter murukku and sabudana tikki recipe. In addition, I would request you to visit my other recipe collections, like,
About Kara Boondi
Kara Boondi is a quick savoury made from chickpea flour pearls. You can make it in about 10 minutes. It works as a simple evening snack and as a festive essential. Families serve it at small gatherings and big celebrations. Festival dessert spreads feel incomplete without kara boondi beside them. It pairs with sweets and desserts as a balancing salty bite. In addition, it complements laddoos better than plain namkeen. It travels well and stays crisp when stored right. Its ease makes it a must on busy festival mornings.
Mix besan, water, and spices to a flowing batter. Use a perforated ladle to drop pearls into hot oil. Fry until crisp and light golden. Toss with salt, chilli, curry leaves, and roasted peanuts. Add sev or poha to extend the mix and add texture. Serve it warm with tea or coffee for a quick treat. It satisfies cravings faster than most fried snacks. It pairs well with boondi raita and complements sweet platters. Proper frying keeps it crisper than many ready mixes.
Fun Fact:
Boondi comes from the Hindi word “boond,” meaning drop, which perfectly describes the tiny pearls.
Chef Tips for Kara Boondi
Kara boondi is quick to make. These tips keep pearls round and crisp.
- Batter: Keep a pouring consistency. Medium batter flows better than thin or thick.
- Heat: Fry at medium heat. Hotter oil browns faster but stays raw inside.
- Drop: Hold the slotted ladle 3 to 4 cm above the oil. This height gives round pearls more often than lower or higher drops.
- Crispness: Fry until bubbles reduce and the sizzle softens. Properly fried boondi stays crisper than store mixes.
- Seasoning: Toss with salt, chilli, pepper, and fried curry leaves. Add roasted peanuts, cashews, sev, or thin poha for a richer mix than plain boondi.
Video Recipe
Recipe Card for Kara Boondi
Boondi Recipe | Kara Boondi - Bakery Style
Ingredients
- 2 cup besan / gram flour
- ¼ cup rice flour
- ½ tsp turmeric
- 1 tsp salt
- pinch hing
- water
- oil, for frying
- 2 tbsp cashew
- 2 tbsp peanuts
- few curry leaves
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp kala namak
Instructions
- Firstly, in a large bowl, place a sieve and add 2 cups of besan and ¼ cup of rice flour.
- Sieve the flour, making sure there are no lumps.
- Add ½ tsp turmeric, 1 tsp salt, a pinch of hing and water.
- Add water slowly and mix using the whisk, forming a smooth lump-free batter.
- Whisk well, making sure its smooth sliky batter.
- To prepare boondi, pour the batter slowly over a skimmer or grater, keeping the oil hot.
- Stir occasionally, until the boondi turns golden and crisp.
- Collect all the boondi and make sure to drain off the oil completely.
- Also fry, cashew, peanuts and curry leaves.
- Now add 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp kala namak and ½ tsp salt.
- Mix well, making sure all the spices are well combined.
- Finally, enjoy the Khara Boondi Recipe, which tastes great on chaats.
Nutrition
How to Make Kara Boondi with Step-by-step Photos
- Firstly, in a large bowl, place a sieve and add 2 cups of besan and ¼ cup of rice flour.
- Sieve the flour, making sure there are no lumps.
- Add ½ tsp turmeric, 1 tsp salt, a pinch of hing and water.
- Add water slowly and mix using the whisk, forming a smooth lump-free batter.
- Whisk well, making sure its smooth sliky batter.
- To prepare boondi, pour the batter slowly over a skimmer or grater, keeping the oil hot.
- Stir occasionally, until the boondi turns golden and crisp.
- Collect all the boondi and make sure to drain off the oil completely.
- Also fry, cashew, peanuts and curry leaves.
- Now add 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp kala namak and ½ tsp salt.
- Mix well, making sure all the spices are well combined.
- Finally, enjoy the Khara Boondi Recipe, which tastes great on chaats.
Notes
- Firstly, adjust the consistency of the besan batter by adding water as required.
- Also, adding rice flour to the batter makes the boondi crispy.
- Fry in hot oil; otherwise, the boondi will turn flat and won’t be crispy.
- Finally, adding soda is optional; however, it helps Khara Boondi to make it more crispy and round.
What is the consistency for bhoondi. I tried it became flat.
make sure the oil is hot enough..
Hello
I tried your Khara Boondi receipe.. I got good colour and shape but there was no crispiness..so disappointed…
sugar syrup consistency helps to give crunchy texture..
may i know what is the measurement of one cup floor or water or rice vch u put in gms or ltrs as well
its 255ml..
It was so easy, want to try this Diwali…. thanks for your recepie