Kara Boondi | How to make Kaara Boondi at home

Snacks

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Kara Boondi | How to make Kara Boondi at home- Khaara is a tasty, time-pass snack. The recipe is easy and takes hardly more than five minutes. And you can get the taste that we find in the Boondi found in Sweet shops.

Many people make it but they do not get nice, pearl-shaped Boondi. And when they see the Boondi bought outside, they are disappointed with their own efforts and just give up. But, just follow the tips I am giving, and you will get both taste and shape for your Boondi.

You could make a large quantity and store in an airtight container and they stay fresh for a couple of weeks, at least. Interestingly, this Boondi makes for a terrific combination even with hot rice and ghee. And a very special, crunchy accompaniment for Dal, Sambar and Curd Rice too.

I personally love eating fresh Curd right out of the refrigerator and sprinkled generously with Boondi. Just try!

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Tips

• Before you fry Boondi, sieve Bengal Gram flour thoroughly, there won't be any lumps in it.

• If you add a little rice flour to the Bengal Gram Flour, it will make the Boondi crunchy.

• The Oil should always be smoky hot for Boondi. Only then will the drops of batter will rise to the surface with a whoosh and fry well. Or they will fall flat and settle in Oil.

• The Pan should be deep-bottomed for the Boondi to retain their pearl-like shape. And after one round of Boondi is put in the pan, keep the slotted ladle face downwards in the batter bowl so that the extra batter can drip down.

• When you put the batter in Oil, do not pat the ladle to let the drops fall. That will ruin the shape of the Boondi. The ideal way to do it is to put the batter on the ladle and then pressed in circular motion, then the Boondi drops will fall into Oil in little pearls.

To fry Boondi into a golden shade:

• After one round of frying, check the heat of the Oil and heat it again before the next round. If the Oil is still very hot, reduce the flame, drop the batter and then fry on high flame.

• If the Boondi is fried till red in the pan, it will turn black after cooling, So, remove once they turn golden and they will be crunchy once they're cool

Is the batter falling into Oil as lumps?

• If the Boondi is falling as lumps, it means that the batter is too thick. Add some water and make it a little thin and dripping.

Small Changes:

• I did not use Garlic but if you like Garlic, crush it along with Mirchi Powder and use it.

• You could use Cashew Nuts instead of Groundnuts.

• I fried Curry leaves in Oil. If you want the aroma of the Curry Leaves to seep into the Boondi, you should mix the Curry Leaves in hot Boondi as soon as it is removed from fire. Then the Curry Leaves will just shrivel and won’t be fried fully. Then the aroma becomes distinct.

• You can leave out Coriander and Cumin Powders if you don’t prefer them.