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Kara Boondi | Spicy Boondi

Kara Boondi | Spicy Boondi

My 52nd recipe, “Kara Boondi”, a quick and easy anytime snack. Kara Boondi is spicy fried besan balls which is very popular in the southern part of India. They look very cute, tiny, crunchy and perfectly seasoned for having it along with a cup of hot ginger cardamom chai. But truly, Kara Boondi is not a favorite for neither me nor RK. So I do not make it frequently in my kitchen. I would make it only when I need to make boondi raita or top off the lovely curd vadas. But both of us love the sweet version of boondi. That doesn’t mean that Kara Boondi is any less tastier than its sweet cousin. It is just that myself and RK have a big sweet tooth 😀

kara boondi

Kara Boondi

kara boondi

Kara (Spicy) Boondi

Revathi Palani
Kara Boondi is a quick and easy South Indian snack made with besan flour. The tiny balls are crisp and crunchy and perfect with a cup of hot chai.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine Indian
Servings 6

Ingredients
  

  • 1 Cup Besan Flour
  • 3 Tbsp Rice Flour
  • 3/4 Cup Water
  • 1/4 tsp Asafoetida
  • 1 tsp Salt (adjust to taste)
  • 1 tsp Red Chilli Powder (adjust to taste)
  • 1 small pinch Baking Soda
  • 2 Tbsp Peanuts
  • 6 Curry leaves
  • 4 cloves Garlic
  • Oil - For frying

Instructions
 

  • First take a mixing bowl and add the besan flour, rice flour, asafoetida, salt, 1/2 tsp of the red chilli powder, baking soda and mix nicely. Add the water, mix thoroughly without any lumps. Look at the pic for batter consistency. Adjust water quantity accordingly.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-batter1.jpg" alt="boondi" width="47%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-batter2.jpg" alt="boondi" width="47%" />
  • Now heat the oil in a pan for frying. Hold the <a href="http://www.amazon.com/gp/product/B00G7U7Q54/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00G7U7Q54&linkCode=as2&tag=revisfood-20&linkId=PHNA7MZNT7FLMOCO" target="_blank">boondi ladle </a> (with a long handle and large holes as shown in the pic) on top of the hot oil. Pour some batter on top of the ladle and use a teaspoon to spread the batter on the ladle. The batter will fall down through the holes in the ladle into the hot oil. Refer to my video here.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-fry1.jpg" alt="boondi" width="47%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-fry2.jpg" alt="boondi" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-fry3.jpg" alt="boondi" width="47%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-fry4.jpg" alt="boondi" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-fry5.jpg" alt="boondi" width="47%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-fry6.jpg" alt="boondi" width="47%" />
  • Fry the boondi in hot oil for a few minutes until they just start to turn golden brown. Remove from oil and place on paper napkin to remove excess oil. Now fry the peanuts, curry leaves, garlic in oil and add them to the fried boondi. Add the remaining salt, red chilli and give a nice stir so that everything is combined nicely.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-done1.jpg" alt="boondi" width="47%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/02/kb-done2.jpg" alt="boondi" width="47%" />
  • Enjoy hot or at room temperature as a cripsy crunchy snack.
    <img src="//revisfoodography.com/wp-content/uploads/2017/02/kara-boondi-1.jpg" alt="kara boondi" width="100%"/><img src="//revisfoodography.com/wp-content/uploads/2017/02/kara-boondi-2.jpg" alt="kara boondi" width="100%"/>

Notes | FAQ

- When making the boondi, if they form a tail, then the batter is too thick. Add little bit of water and try.
- When making the boondi, if they fall flat instead of a ball, then the batter is too thin. Add little bit of besan flour and try.
- Turn off the flame while frying the curry leaves. Else they might burn easily.
Recipe Rating




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Nini Pathania

Tuesday 16th of October 2018

Hi, that was a good recipe, but can you tell me where to get the same ladle that you used? I can't find it in market or online anywhere, I want the exact same one as in the picture above. Can anyone help?

helene dsouza

Monday 26th of January 2015

I didn't know those were made like that and I never knew the name but kara is common in Goa. Fantastic Revi, looking forward to try these sometime.

revifood

Monday 26th of January 2015

Thanks Helene.. Kara / Karam meaning Spicy is a common word in all the south Indian languages and am sure you would come across many recipes by that name in Goa as well..

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