Kara boondi

yurekha vinoth | September 29, 2016 |


1 cup gram flour
1/2 cup rice flour
1 tsp turmeric powder
1/2 tsp + 1 tsp red chilli powder
pinch of baking soda
water as required
Spring of curry leaves
2 Tbsp groundnut or cashews
Oil for deep fry


1.In a bowl add all the ingredients except curry leaves,groundnut. 
2. Add required amount of water and mix well. Batter should be little bit thin than bajji batter consistent. Moreover like bajji batter. If needed add required water. If batter is too thin add extra gram flour.
3. Heat oil. Take big size ( jalli karandi) boondi laddle. 
4.keep laddle above hot oil and Pour batter on it. With the spoon spread to drop on hot oil. Let it cook until it's color change. Stir continuously. 
5. Take boondi from oil and place in tissue paper.continue boondi in batches.
6. Final batch add curry leaves and ground nuts. Once it gets crispy take out.
7. In a big bowl add all the boondi,curry leaves and groundnut. Add 1 tsp red chilli powder to it. Mix well. 

Store in air tight container for longer life. 


While dropping in oil  boondi is flat add extra gram flour. It should be small small balls. 

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