AuthorPooja SundariaOne of the most favourite savoury and spicy tea-time snack that is delicious and addictive (Kara boondi), in other words, it is a spicy version of regular sweet boondi. It is vegan and gluten-free snack is crunchy and easy to make. Simple deep-fry chickpea batter pearls with few spices. Later mix with fried nuts and curry leaves. This is the most popular south Indian tea time snack. This crunchy snack is packed with flavours and crunchiness. This recipe lasts a couple of weeks in an airtight container. I have always a snack at home that tastes spicy.
Sometimes people keep these snacks simple with a salty flavour. It's totally upon your taste buds though snack is usually made during special occasions and festivals. For me, its everyday tea time snacks better than store brought. Kara boondi recipe is so addictive that you’ll make it over and over again. Stock it up for everyday tea time snack or you can serve on top of your favourite rice dish or raitas. This is a very addictive spicy snack goes with everything or you can eat just like that with a hot cuppa of coffee or tea. The flavours are going to burst in your mouth. Making Kara boondi is not difficult but you need little practice. Then you gonna be perfect in this recipe always.
Mix chickpea and rice flour with few basic spices then make medium constancy batter. Fry pearls with help of ladle in hot oil and after that mix your favourite fried nuts, fried curry leaves after that. Season them well according to your taste and store this mixture in an airtight container. Enjoy this vegan super crunchy day snack any time of day.
Stay healthy, stay humble!
Ingredients
Instructions
In a bowl, sift together chickpea flour and rice flour. To this, add salt, baking soda, asafoetida, and half of the chilli powder. Mix well.
Gradually add water and whisk to a smooth batter. The right consistency should be neither too thick nor too runny.
Heat oil for deep frying until smoking point. For the oil test, drop a pinch of the batter into the hot oil. It must rise to the oil immediately. This means that the oil is ready for deep drying.
Once the oil and batter are ready, prepare your boondi ladle. If you don't have a boondi ladle, you can use also use a slotted spoon.
Hold the boondi ladle over the hot oil and pour the batter gently over it. Don't tap the ladle, hold it steady letting the batter fall through the holes drop by drop into the hot oil.
Fry the boondi until golden brown. We are looking for a crunchy texture. Drain and transfer to a bowl lined with a paper towel.
Continue with the next batch and keep going until the batter is all done.
Once done frying the boondi, turn the heat off and immediately dunk the curry leaf strand into the hot oil. When crisp, drain and add to the boondi.
Do the same with the peanuts and cashew nuts and garlic. Fry nuts until golden brown, drain and add to the boondi. Add the remaining chilli powder, adjust salt and toss well to combine.
Cool down completely and store in an airtight container for up to 2 weeks.
Ingredients
Directions
In a bowl, sift together chickpea flour and rice flour. To this, add salt, baking soda, asafoetida, and half of the chilli powder. Mix well.
Gradually add water and whisk to a smooth batter. The right consistency should be neither too thick nor too runny.
Heat oil for deep frying until smoking point. For the oil test, drop a pinch of the batter into the hot oil. It must rise to the oil immediately. This means that the oil is ready for deep drying.
Once the oil and batter are ready, prepare your boondi ladle. If you don't have a boondi ladle, you can use also use a slotted spoon.
Hold the boondi ladle over the hot oil and pour the batter gently over it. Don't tap the ladle, hold it steady letting the batter fall through the holes drop by drop into the hot oil.
Fry the boondi until golden brown. We are looking for a crunchy texture. Drain and transfer to a bowl lined with a paper towel.
Continue with the next batch and keep going until the batter is all done.
Once done frying the boondi, turn the heat off and immediately dunk the curry leaf strand into the hot oil. When crisp, drain and add to the boondi.
Do the same with the peanuts and cashew nuts and garlic. Fry nuts until golden brown, drain and add to the boondi. Add the remaining chilli powder, adjust salt and toss well to combine.
Cool down completely and store in an airtight container for up to 2 weeks.