Thursday, 14 November 2013

Kara Boondi

Made this a long while ago, but forgot to update the recipe here. In fact, not only this there are many more! Will update all those very soon :)


1 tsp red chilly powder (or to taste)
1 cup Chickpeas flour (besan)
2 sprigs curry leaves
1/2 cup peanuts or less
A pinch of asafoetida
Oil for deep frying
Salt to taste


  • Mix the besan with red chilly powder, asafoetida and salt to taste. 
  • Add water little by little to achieve the dropping consistency.
  • Heat oil in a pan and drop few drops of the mixture to check consistency. 
  • If you get round boondis which are not very transparent, the consistency is correct.
  • Pour the remaining mixture into the hot oil using a slotted spoon.
  • Deep fry in medium heat till boondis are golden brown.
  • Drain the excess oil.
  • Fry the curry leaves and peanuts and add to the boondis with little chilly powder and salt (if required) and mix well.
  • Store in an air tight container.

1 comment:

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