Kara Boondi/Bhoondhi – Easy Diwali Snacks

Hello Friends,

Diwali is round the corner and I think all of you must be very busy planning to make traditional, authentic sweets and snacks at home. I still remember those days when we were kids, my mom starts the Diwali sweets & snacks 4-5 days ahead and it is really fun. Since we were four kids my mom used to make huge batches of Murukkus, Ribbon pakodas, Oma podi, kara sev etc, but we used to finish it off so fast. Anyway friends today I prepared Kara Boondi for my kids and I am sharing it with you all. Check out other Diwali Sweets & Snacks here.

Here’s how to make Kara Boondi with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Besan Flour/Kadalai Maavu/Gram Flour	1 cup
Rice Flour/Arisi Maavu	2 tbsp
Red chilli powder	½ tsp
Turmeric powder	¼ tsp
Salt	As needed
Water	As needed to make batter
Oil	For deep frying
Peanuts	20
Cashew nuts	10
Curry leaves	8-10
Garlic cloves	2-3 cloves crushed [optional]
Black Pepper powder	1 tsp [adjust to taste]

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Makes: 2 cups
Author: Priya Anandakumar

Method

Sift the besan flour and rice flour. Now mix together besan flour, rice flour, red chilli powder, turmeric powder, asafoetida and salt really well.

Slowly add water and make batter, it should not be too thick or too thin.

Heat oil in a kadai for frying the boondis. Add few drops of batter to check the consistency, if it drops perfect rounds then the consistency of the batter is perfect.

Use the big sarani karandi [ladle with holes] to make boondis. You will need two slotted ladles, one to pour batter over and another to scoop out the cooked ones. With another deep ladle pour the batter on the sarani karandi [ladle with holes], by holding it just above the oil and spread it.

As soon as the “Shh” sound stops use another slotted ladle and drain it on a paper towel.

Before starting the next batch of boondi, wipe off the batter from the slotted ladle [sarani karandi] and then continue to make boondis.

Similarly finish making the boondis with rest of the batter.

Finally fry the cashewnuts, peanuts, garlic cloves, curry leaves in the same oil and add it to the boondis.

Add the black pepper powder, little salt to the boondis and mix them well.

Delicious crispy and crunchy Kara Boondi is ready to be enjoyed.

Suggestions:

• When making the batter, be very careful in adding the water.
• When checking the consistency of the batter, if the drops of batter forms balls with a tail, then add little more water. If by mistake the water becomes watery, then add 1 tbsp of besan flour.
• Finally I have added 1 tsp of black pepper powder, you can replace it by add 1 tsp of red chilli powder.

Other Diwali Snacks that are worth visiting:

Murukku/ThenKuzhal

Oma Podi/Plain Sev

Ribbon Pakoda

KaraSev

Thank you all for visiting my blog, please come back again for more traditional and authentic recipes of South India.

Sending this to Asiyamablogspot&wtmlannouncement,Diwali Delicacies event & Priyas Space

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Until then I am signing off…