Nov 3, 2016

Kaara Boondi.... a quick snack to munch on

I intended to post some sweets and  savoury recipes during diwali but well just got tied up with lots of work. So I thought I should post it atleast now to keep it for later use. This one is a simple and delicious savoury snack that is an addiction the moment you try it. It requires minimal ingredients to make this yummy snack. Its a favourite for kids and adults alike and so a double hit. In my house kaara boondi and boondi raita are loved by all. My elder kid is a big fan of this snack so its often made. I too never mind making it whenever he asks for as it takes very little time from start to end

Crunchy, spicy and yummy to munch on makes it a great snack. It can be had as is or can be used to make raita. Both ways they taste awesome

Serves... yields a big batch
Serve option... can be stored fresh for more than a week in an airtight container

This is what u'll need...

Gram flour / Kadalai mavu - 1/2 cup
Red chilli powder - 1/4 tspn
Asafoetida / Hing - 1 pinch
Peanuts - 2 tbspn
Curry leaves  - few
Garlic cloves - 2 - 3
Salt to taste

Here is the stir....
  • Measure in gram flour into a wide yet deep bowl
  • Add salt and chilli powder to taste

  • Add a pinch of asafoetida to the flour mix
  • Pour water little by little and whisk the mixture to make a slightly thick paste. Dont add too much water in one shot as you end up up having lumps in the batter. Once a thick paste is ready add additional water to bring it to the right consistency

  • For making puffed round boondis, the batter plays a very important role. It should neither be too thick nor to thin. If the batter is runny then it will result in flat boondis and if the batter is too thick, the boondis will have a tail. Adjust the flour or water to get the right consistency

  • Finally add a teaspoon of oil to the batter and give final stir. This step is optional. My mom taught me this way so I have been following it the same way :)
  • Heat oil in a wide kadhai
  • Keep the flame on high and place a  ladle with holes on top of the oil
  • Pour a large spoon of batter onto the ladle and moved it around to help the batter drop down into the hot oil. Immediately turn down the flame to low-medium
  • Keep stirring the boondis to get an even golden colour
  • Once the boondis  turn crisp taken them out and drain them on a paper towel
  • Repeat the same till all the batter is used up. Make sure you clean up the ladle everytime you use it. Clean it immediately after pouring one set of boondis
  • Now deep fry some peanuts 

  • Finally in the same oil add some fresh curry leaves and let them turn crisp
  • Crush some garlic cloves and fry it with half a teaspoon of oil till it gets crisp
  • Put everything into a wide bowl. Add a little chilli powder and give it a good toss. Chilli powder is optional though
  • Let it come to room temp and transfer it to an airtight container
  • Serve you loved ones and enjoy

                                          • Keep the batter a little thinner than bajji batter
                                          • Some suggest adding baking soda but I guess it works fine if you have the correct consistency for batter
                                          • Never fry the boondis too much. They dont taste good if they turn too brown

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