Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 10-12 Servings
Ingredients
1 Cup Gram Flour(Besan)
3 Tblspn Rice Flour
3/4 Tspn Red Chilli Powder
Salt as needed
Pinch of Turmeric Powder (optional)
Pinch of Baking Soda
Water as needed
3-4 Tblspn Peanuts/Palli
Few Curry Leaves
Oil for Deep Fry
Directions
- In a mixing bowl combine besan, rice flour, turmeric powder, baking soda, red chilli powder, salt & water to make a smooth thick batter (batter needs to be thick but runny) without any lumps.
- Heat oil in a sauce pan/kadai on a medium flame & take a slotted ladle. Once oil is hot enough; hold slotted ladle over the oil & pour a ladle full of batter over slotted ladle. Spread in a circular motion & batter will fall drop by drop in the oil.
- Fry them in small batches for 3-4 minutes or until golden brown & crisp.
- Keep turning the boondi with a strainer ladle while frying otherwise they get discoloured.
- Transfer them to a bowl lined with paper towel to remove excess oil.
- Once all the batter is done; add peanuts, curry leaves & fry until curry leaves turn crisp.
- Transfer them to the prepared boondi & toss gently (discard the paper towel).
- Serve kara boondi as a snack.
Note: Store it in an airtight container & stays fresh for 15 days at room temperature.
Comments
Post a Comment