Kara Boondi Recipe | How to make Kara Boondi

kara boondi recipe

Kara boondi recipe should cross your mind, if you are thinking of preparing a tasty snack. The boondi-coffee or boondi-tea combination, particularly during the winter times, would please the taste buds to a no-end. A trait of the kara boondi recipe is you can make the snack in less than 15 minutes.

It is not uncommon to use khara boondi also as a side dish for lunch or dinner.

If you know how to make kara boondi, you can make it not only as a side dish or an evening snack, but also as a fine topping for rice delicacies like curd rice and bisi bele bath and also for dahi vada

In the kara boondi recipe, besan is the main item. The other items include curry leaves, cashew nuts, groundnut and gratings of dry copra. Fry these items and mix with the boondi.

Store the kara boondi in an air-tight container, because the dish's exposure to air will make the boondi loose its crispiness.

boondi ladoo
The besan or gram flour batter you prepare to make khara boondi can also be used to make boondi ladoo.

Before you add salt and other ingredients to the batter, set the required quantity aside for the ladoo.

The batter thus could be a time-saver, if you wish to prepare a spicy and sweet dish for a special event.

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Sprouted mung beans are said to be healthier than mung. Here is how to sprout mung beans.

Quantity: About 3 cups


1. Besan / chana flour / kadale hittu / gram flour 1 cup
2. Cashew nuts, quantity as desired
3. Groundnuts, quantity as desired
4. Curry leaves 1-2 sprigs

benefits of curry leaves
Curry leaves are a treasure trove of medicinal pearls.

Read the benefits of curry leaves in the blog.
5. Red chili powder 1 teaspoon
6. Hing / asafoetida few pinches
7. Dry coconut, thin-long chops, quantity as desired
8. Salt to taste
9. Oil for deep frying

How to make Kara Boondi?

1. Heat oil in a kadai.

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2. Sieve the besan to remove the lumps, so you can make the batter easily.

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3. Add chili powder, salt and hing water.

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If hing is not in fine powder form, add 1/2-teaspoon of water to hing to make hing water, so it will mix well with the batter.
4. Add water and mix the besan mixture to make a batter. It should have a consistency similar to that of an idli batter.

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5. Set flame to high.

When the oil becomes hot:

Hold the skimmer or jalari at a height of about 1-and-1/2 feet above the kadai.

Pour a ladle of batter slowly in a circular pattern into the boondi skimmer.

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You have to maintain the above said height between the kadai and the skimmer to ensure the boondi does not form tails.

After the raw boondi color changes slightly, remove the boondi from the oil.

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6. Wait till the oil becomes hot.

Add fried boondi to the oil.

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Fry till the boondi color changes to golden brown.

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You need to fry the boondi twice to maintain the crispiness of the boondi for more time.

Remove the boondi and place these on the paper towels to remove excess oil.

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7. Repeat Steps 5 and 6 till all the batter is used.

8. Turn the flame to low.

Fry cashews till these turn to light golden brown.

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9. Fry copra chops till these turn to light golden brown.

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As copra will burn quickly, keep a close watch on it as you fry and remove as soon as it starts to turn light golden brown
10. Fry the curry leaves till these splutter.

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11. Fry groundnuts till these crackle.
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12. Add all the ingredients to the boondi.

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13. Kara boondi is ready.
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TIPS Kara Boondi Recipe
1. To reduce the spurting of oil, when the raw boondi drops from the skimmer into the oil:

Ensure there is a gap of at least 2-3 inches between the oil surface and the rim of the kadai.
2. Fry the boondi always on a high flame to prevent the boondis getting tails or becoming flat.
3. Clean the boondi skimmer after each batch, so the boondi drops will fall properly.