The most important thing with kara boondi or even making boondi for ladoo is the consistency of the batter before frying the boondi. It has to be right to ensure that the boondi holds it’s round shape and fries up crisp for spicy boondi recipe. One of the tips I used and loved is from Sharmi. She suggests dipping the stem of a spoon into the boondi batter and letting it drip into hot oil to see if the boondi shape is round and perfect. When I tried this, my boondis were falling flat because the batter was too watery. I added a tablespoon of besan and it was perfect after that. Looking for more easy snack recipes? Diwali is the perfect time to make some of these crunchy and delicious snacks: Raw rice murukku Butter murukku Thenkuzhal murukku Spicy mixture recipe Ribbon murukku You can use a few different methods to add different flavours to spicy boondi. Garlic powder, pepper powder instead of chilli, cashew nuts or a mix of peanuts or cashews, etc. You can also add a pinch of sugar to the boondi for a blend of sweet and spicy – yum! Step by Step Pictures to Make Boondi (Spicy Version) In a bowl, add besan, rice flour, 1/4 tsp chilli powder, 1/8 hing, and salt Use a whisk to mix until well combined Add water at a little time Mix well to get a thick batter that’s just slightly more watery than bajji batter If there are any lumps in the batter, ensure you use a spoon to break them up until you get a smooth batter Heat oil for deep frying until smoking point. Use the stem of a spoon to dip it into the batter and let a few drops of batter into the hot oil If they form perfect rounds, the batter is ready to make boondi Bring our your boondi ladle Hold over the hot oil and pour some batter gently into it, letting the boondi drops fall into the oil. Don’t shake or tap the ladle too much, just let the batter fall into the oil automatically Don’t overcrowd the oil. Once there’s enough boondi to fill the pan without overlapping, you have your first batch of boondi Fry the boondi stirring it occasionally When darker brown (or lighter golden brown), drain and remove to a bowl lined with a paper towel Wipe the back of the boondi ladle with a paper napkin to remove any batter that may be blocking the holes. Continue with the remaining batter When all the batter is done. turn the heat off. Add the washed and dried curry leaf strand to the oil and remove when crisp Fry the peanuts in this oil as well. The heat should be enough to turn the peanuts a light golden brown. If you want your peanuts to be more roasted, fry it before turning the heat off Add the curry leaves (lightly crushed), peanuts, remaining 1/4 tsp chilli and 1/8 tsp hing to the boondi Toss thoroughly until well combined. Cool the kara boondi completely before transferring to an airtight container for storage. Notes: – If the kara boondi turns out flat, the batter is too watery. Add a teaspoon or two of besan to make the batter thicker – If the boondi has tails, the batter is too thick. Add more water before proceeding to fry – You can add a pinch of sugar at the final stage for a kick of sweetness For kara boondi recipe in Tamil, Telugu, Hindi, Marathi, Urdu, Malay, etc, please use the Google translate button in the sidebar
