Wednesday, 11 March 2020

Kara Boondi or Boondi Mixture Recipe


Kara boondi or boondi mixture is a famous evening snack of India. It  consists of spicy mix of boondi, nuts and curry leaves. You will find this kind of mixture in almost all  bakeries with slight difference in taste. The recipe I share here is the famous one of  Kerala.

The main component of this mixture is boondies. These are the round fried droplets made with gram flour. The key in making perfect boondi is the right consistency of the batter which you have to check before frying the boondies. The consistency of batter will also affect its texture and crunchiness. Here we use some structure builders like rice flour, tapioca flour, etc. in order to get right texture and crispiness. To make perfect boondi, you need boondi ladle. If you don't have boondi ladle, you can use any ladle with numerous small holes that we use in our kitchen.
Boondi ladle


Boondies are then mixed with fried nuts, salt, spices and curry leaves. The amount of salt and spices depends on your taste, but boondi mixture is mildly spicy. At home, we don't need to compromise our taste buds, adjust salt and spices to your taste. In this post, I have explained the way of making perfect boondies in the description section. If you have any doubts, please feel free to visit my YouTube channel.




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Kara boondi recipe | Boondi mixture recipe | How to make perfect boondi mixture at home

Spicy mix of boondi, peanuts and curry leaves
Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes
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Ingredients


For boondi batter

  • 1 cup gram flour (kadala mavu or besan)
  • 2 tbsp tapioca powder
  • 1.5 tbsp roasted rice flour
  • 1/4 tsp baking soda
  • 1 tbsp oil
  • A pinch of hing
  • A pinch of salt
  • Water as needed


Other ingredients


  • 1/2 cup peanuts
  • 10 -15 cashew nuts
  • 2 spring curry leaves
  • 1 tsp Kashmri chili powder
  • Asafoetida as needed
  • Salt as needed
  • Oil for frying

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Direction of preparation of kara boondi


  1. As I already said, boondies are made with gram flour. But gram flour is not enough to make its texture. To get the right consistency, you need to add some structure builders like, tapioca powder and rice flour. As we know, rice flour is used to get a nice crispiness where as the tapioca powder will stabilize the entire texture. So take all gram flour, rice flour and tapioca powder, a pinch of salt and asafoetida in a sieve. 

  2. Then sieve into the bowl in which you are planning to make the batter. Sieving will help to remove clogging of ladle holes while frying. Then add baking soda and oil. The oil will also make the boondies crisp. 
  3. Mix well and make a smooth batter adding enough water. 
  4. The batter should be smooth and silky. There should not be any lumps as the lumps will clog the ladle holes. The consistency of the batter is very important and should be checked before frying the boondies. The boondies should come in perfect round shape when fried. So before frying, please do check the batter. The batter should be smooth and lump free.
  5. To fry boondies, fry one or two drops of batter in hot oil, if it comes out in perfect round shape, then the batter is at the right consistency. You can proceed. Otherwise, if it comes with a tail or flat, you should have to adjust the batter. The tailed boondies denote thick batter where as the flat boondies denotes thin batter. So adjust by incorporating enough water or batter as required. 
  6. To fry boondies, the oil should be medium hot. if the oil is smoking hot, the boondies may burn quickly so switch off the flame or pour some cool oil and adjust the temperature. At proper temperature, the boondies will rise immediately and will float without burning. So always keep the flame medium, but not low or high. Hold the boondi ladle on top of hot oil and pour enough batter. 
  7. Then tap the sides gently. 
  8. The boondies will start  dropping as small droplets. 
  9. Fry on medium flame, till the boondies turn crisp. The sizzling will be reduced and you can feel the beautiful sizzling sound. Do not keep on high flame, the boondies will be darken fast and inner portion will remain raw. Once the boondies turn crisp, remove from the oil and transfer to a clean and dry bowl after draining entire oil. Repeat the step till all the batter finished.
  10. Then fry peanuts in the same oil till it turns crisp and the skin darkens a bit. Do keep the flame on medium as these nuts turn a darker shade quickly.
  11. I also used some cashews, this is optional, fry till it attains a slight darker shade. Cashews will burn quickly, especially when fried in hot oil, so do keep an eye on it.
  12. Now you can switch off the flame. Then fry curry leaves immediately and take out immediately when sizzling stops. 
  13. Next, fry two to three garlic cloves slightly crushed. Once crisp, remove from oil. If the oil temperature is too low, you can fry it while the flame is on.
  14. Now this is the time to incorporate the taste makers. Add salt, chili powder and asafoetida. We have already added a pinch of salt while frying boondies. So I recommend to add only a pinch of salt in the beginning in order to balance the entire taste. If you add more salt while making the batter, you won't be able to adjust salt for other ingredients. So you can either avoid salt while making boondies batter. 
  15. Mix well either with a spoon or using your hands. The spoon and hands should be clean and dry. Wait till the mixture come to room temperature and then store in an airtight container. The container should be clean and dry.
  16. This is a really delectable dish. Do try at home and enjoy.
Happy cooking
Anju

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