Karaboondhi is a crunchy, spicy boondi snack made by dropping a seasoned besan–rice flour batter through a boondi ladle into hot oil and frying until crisp. Once all the boondi is fried and drained, it’s tossed with a sizzling tempering of curry leaves, peanuts, cashews, and lightly crushed garlic, then finished with an extra sprinkle of chilli powder and salt. Mix well and store airtight for a crispy, addictive tea-time munch.
This crunchy and spicy snack item that is served with evening tea or coffee. Some folks also eat this with yoghurt (curd) rice.
Karaboondhi Recipe
Karaboondhi
6
servings10
minutes20
minutesA snack item that is served with evening tea or coffee. Some folks also eat this with yoghurt (curd) rice.
Ingredients
Besan flour – 2 cups
Rice flour – 1 cup
Red chilli powder – 1 teaspoon
Asafotida powder – 1/2 teaspoon
Baking soda – two pinches
Salt – 1 teaspoon or as per taste
Kesar colour – little
Curry leaves – few
Cashew nuts – few (optional)
Peanuts – 1/2 cup
Garlic – 3 to 4 cloves
Oil for frying
Directions
- Heat Oil in a big kadai.
- Mix besan, rice flour, red chilli powder, asafoetida powder, baking soda, kesar colour, salt and make a batter like dosa batter.
- Using Boondi ladle, pour this batter little by little through the holed boondi lader in the hot oil.
- Fry the boondies till crisp. Strain it and keep aside.
- Finish all the batter and make boondi.
- In a small kadai put two teaspoon of oil and fry the curry leaves, peanuts, cashew nuts and garlic crushed slightly. Add it to the karaboondhi. Sprinkle little chilli powder and salt on top of it.
- Mix well and store it in an air tight container.
Thank you for the recipe. Could you please tell me how much water (exact quantity) is needed to mix the batter?
Hi Kamala
Your receipes are really good. Very creative!
I tried karabhoondhi as per your instructions. My first two try, bhoondhi came out round and crisp. Afterthat they flattened but crisp. Why? I tried few times before also it was like that. Sometimes i get a tail for my bhoondhi. Pl give me some tips to avoid this. Thanks.
Mrs Rajeswari
Hi Rajeswari,
Thank you for writing. Reason for flat boondi may be due to the consistency of the batter. If it is too thick, boondi may flatten. Another reason is oil should be in right heat. Very important thing is the “Karaa Boondi Karandi”. The Karandi should have enough space to spread the batter and the hole should be in right size. Since you got first two try alright, it may be the heat of the oil.
It was nice to find the recipe of karaboondi. Thank you.