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Home » DIWALI SNACKS » Kara boondi recipe | Easy Diwali snacks recipes

Kara boondi recipe | Easy Diwali snacks recipes

November 7, 2012 by Raks Anand 55 Comments /

boondi recipe
     Kara boondi is another recipe I used to help my mom when I was a kid. I love the process of making this. Always fascinated by the method they make this. Pouring the batter over a slotted ladle and forming boondis. My mom also makes sweet boondi, that’s another favorite of mine. Few times, we have made boondi laddoos too. May be next year I will share those recipes. My mom passed me a cookbook that has recipes very close to our way of making. Some other recipes me and my mom wrote in a note and till date, I refer it.
   This particular cookbook is ‘Rani Samayal’ by the famous Tamil novelist Ramani chandran. Its really very useful for me at various preparations. And I followed the kara boondhi recipe also from this cookbook. Turned out perfect. Crispy and flavourful.

kara-boondi recipe

Kara boondi recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 10 mins    |  Cook time: 25 mins    |  Makes: 2 cups

Ingredients

Gram flour/ kadala maavu – 1 cup


Rice flour – 1/2 cup


Cooking soda – 1 tiny pinch


Salt – As needed


Coarse Pepper powder – 2 tsp


Garlic – 4 flakes


Cashew nuts –  8


Ground nuts – 2 tbslp


Curry leaves – 1 sprig


Ghee – 1 tsp


Oil – for deep frying


Method

  1. Mix gram flour, rice flour, cooking soda, salt well (sieve if possible) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.
  2. Heat oil in kadai. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it.
  3. Wipe the laddle as seen below. Fry with constant turning to ensure even cooking and drain once the bubbles ceases and shhh sounds reduces or until golden colour.
  4. Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.
  5. Heat another pan, add ghee, when hot, add broken cashews, peanuts if using and fry till golden. Then add curry leaves and well crushed garlic(with skin) and fry till nice aroma rises and add half of the pepper powder, give a quick stir and switch off the flame. Add this to the boondi, add the remaining pepper powder and little more salt and toss well to get all mixed.
  6. 5-kara

Notes

  • Since I add crushed garlic, I do not add asafoetida. If you want you can add a little.
  • If you like red chilli powder version, add 1 tsp to the batter and 1/2 tsp while tossing. Others the same.
  • If the batter is too thick, you will get boondis with tail. So add more water and try.
  • If the batter is too watery then the boondis may fall flat. So add more gram flour and try.
  • Cooking soda is added for crispiness. Since I use more rice flour, use very very tiny pinch of cooking soda.
  • We personally dont like groundnuts, so I have not added here.

Store in air tight container and enjoy as a tea time snack! The garlic, pepper and curry leaves fried in ghee adds a great flavour to the kara boondi.

காரா பூந்தி

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Filed Under: DIWALI SNACKS, KIDS CORNER, SNACKS, TRADITIONAL

Previous Post: « Sweet somas recipe (Somasi) | Diwali sweets recipes
Next Post: Sweet boondi recipe | Easy Diwali sweets recipes »

Reader Interactions

Comments

  1. Mahi

    November 7, 2012 at 3:09 am

    Nice boondhi Raji!

    நெய்யில முந்திரி,மிளகுத்தூள் தாளிச்சு போடுவது புதுசா இருக்கு! நான் அரிசிமாவும் சேர்த்ததில்லை பூந்திக்கு! அடுத்த தீபாவளிக்கு செய்து பார்க்கிறேன்! 🙂

    Reply
  2. sowmya(creative saga)

    November 7, 2012 at 3:13 am

    Am going to bring the slotted ladle from India this time..the savoury version looks delicious..

    Reply
  3. Divya Kudua

    November 7, 2012 at 3:22 am

    Hats off to you for making this on your own and taking pics too during the steps.Have a wonderful Diwali!

    Reply
  4. Akila

    November 7, 2012 at 3:23 am

    Very yummy n love it

    Event: Dish name starts with P

    Reply
  5. jeyashrisuresh

    November 7, 2012 at 3:24 am

    super tempting karaboondhis with peppery flavor.Beautifully presented

    Reply
  6. srividhya Ravikumar

    November 7, 2012 at 3:34 am

    peppery flavour is a nice variation Raji…

    Reply
  7. Nagalakshmi V

    November 7, 2012 at 3:35 am

    one of my favourites with tea. a bakery in kottayam sells the best boondi but they stopped making it recently 🙁 i love adding peanuts too!

    Reply
  8. RAKS KITCHEN

    November 7, 2012 at 3:44 am

    Divya, you are right, it was difficult :):)

    Reply
  9. Nivedhanams Sowmya

    November 7, 2012 at 3:57 am

    so cute boondis!! how do u take pictures and also cook in hot oil – how do u do it? amazing!!
    Sowmya

    Ongoing Event – CWF – Whole Wheat Flour

    Reply
  10. GeethuSathiyaN

    November 7, 2012 at 3:58 am

    Lovely,i dont hav 'Boondhi karandi',can i use the normal jalli karandi for making tis?will it come out well??

    Reply
  11. RAKS KITCHEN

    November 7, 2012 at 4:01 am

    Hi Geethu, mine also not the traditional boondhi karandi, just bought this broad karandi and used it. You can sure try the small one we use in day to day cooking. I did try last one with that and saw, came out perfect. Only that you have to pour less batter, at a time to prevent overflowing. But you can do it twice acting quickly. Note that spreading also has to be done carefully,otherwise it may flow in the sides.

    Reply
  12. GeethuSathiyaN

    November 7, 2012 at 4:13 am

    Thanks a lot for the quick reply…will let u knw the results by tonite 🙂

    Reply
  13. Sangeetha Nambi

    November 7, 2012 at 4:36 am

    Perfect.. Love this crispy, yummy bhoondi anytime…
    http://recipe-excavator.blogspot.com

    Reply
  14. suhaina aji

    November 7, 2012 at 4:43 am

    yummy and tempting clicks Raji. these are my Dhs fav. Nicely prepared..

    Reply
  15. Hari Chandana P

    November 7, 2012 at 4:58 am

    Looks absolutely perfect and tempting.. very nice presentation too.. love it 🙂
    Indian Cuisine

    Reply
  16. Reshmi Mahesh

    November 7, 2012 at 5:07 am

    Love this yummy snack with hot tea..beautiful presentation..

    Reply
  17. prathibha Garre

    November 7, 2012 at 5:25 am

    Boondi looks perfect Raks..I love the cashews in it,yumm

    Reply
  18. Aruna Manikandan

    November 7, 2012 at 5:50 am

    looks perfect raji 🙂
    love the addition of pepper powder.

    Reply
  19. Kavitha

    November 7, 2012 at 6:51 am

    Hai Raks,
    The pics were so tempting that i tried it immediately. In the beginning it was taily. Si i added little bit water.. Then it was perfect.. Thanx for the wonderful recipe…

    Reply
  20. Pinku

    November 7, 2012 at 8:00 am

    lovely!!!

    I am going to cheat by using ready made boondis that are sold as raita boondis…but will surely use ur idea of the ghee and masala .. 🙂

    Reply
  21. RAKS KITCHEN

    November 7, 2012 at 8:39 am

    Wow, Kavitha, hats off to your enthusiasm and thanks for taking time to write the feedback as well here promptly 🙂

    Reply
  22. Sharmilee! :)

    November 7, 2012 at 10:25 am

    Looks perfect…loved the 2nd pic with the bg bokeh…lovely!

    Reply
  23. Shanthi

    November 7, 2012 at 10:52 am

    aaha arumai

    Reply
  24. GeethuSathiyaN

    November 7, 2012 at 11:32 am

    Hey Raji,Geethu again,tried kara bhoondhi for the first time and the result is 50-50 :)) i did with normal jalladi karandi only,at first it came out well,but later on the boondis turned out like corn flakes!! then i added lil besan and finally finished it…over all the result is 'passed my bhoondhi exam' thanks again..cheers 🙂

    Reply
  25. Kaveri Venkatesh

    November 7, 2012 at 11:40 am

    Looks delicious…Nice pics

    Reply
  26. Ramya

    November 7, 2012 at 12:30 pm

    Raks..this one is a winner..Looks even better than the store bought ones..Loving it:-)I have bookmarked ur Murukku and planning to make it this weekend:-)

    Reply
  27. Swarnamuky

    November 7, 2012 at 1:26 pm

    Hi, boondi looks yummy…mine is not crispy..why???

    Reply
  28. Spice up the Curry

    November 7, 2012 at 1:53 pm

    Hey hats off to you for making it. i always scare to make boondi at home, I will try some time.

    Reply
  29. VineelaSiva

    November 7, 2012 at 2:16 pm

    The boondhi is so tempting.Today i will amke and have it dear.

    Reply
  30. Faseela Noushad

    November 7, 2012 at 3:23 pm

    yummy snack….

    Reply
  31. divya

    November 7, 2012 at 4:42 pm

    Lip smacking …lovely clicks too

    Reply
  32. Geetha

    November 7, 2012 at 7:34 pm

    I tired this recipe but the boondi sticks together. What can be the problem?

    Reply
  33. Sushma Madhuchandra

    November 7, 2012 at 8:46 pm

    Was planning to make them for this Deepavali, but ended making something else 🙂

    Reply
  34. RAKS KITCHEN

    November 8, 2012 at 12:22 am

    Hi geetha, oil might not be hot enough and when u drop boondi in oil, do it in spreaded way, donot over lap. Try again, sure will turn out gud.

    Reply
  35. runnergirlinthekitchen.blogspot.com

    November 8, 2012 at 6:57 am

    Perfectly made!

    Reply
  36. Priya

    November 8, 2012 at 11:25 am

    Send me some,i'll happily have it anytime,wonderfully done.

    Reply
  37. Sujatha Arun

    November 8, 2012 at 7:32 pm

    Tried this today and it turned out perfect. Thanks for that wonderful recipe.

    Reply
  38. M D

    November 9, 2012 at 2:19 am

    I always wondered how people managed to make such complex dishes at home. But you've made that task seem so simple. Nice step by step.

    Reply
  39. Vaanisree

    November 9, 2012 at 5:01 pm

    Hi raks…. i did made this today noon and for the first time i am really amazed…. it came out very well….. but few things i just wnt to clear with u .. do we hav to hold the big laddle (with holes) close to hot oil while droping the batter or just little above or more of distance makes better round boondhis ??? because mine came out with 80% perfect rounds and 20% with tails… and some may be around 10 pieces came out flat.. so i wonder is there any methodology to be followed while dropping the batter into oil..?? another thing is, it was very crispier when i prepared and after i tempered with cashews, garlic and curryleaves i found it lost the crispiness which it had before.. is there anyway we can maintain the crispiness throughout for longer period?? kindly answer… and i really thank u for the wonderful recipes u r posting here. i am doing most of ur recipes at home and everything is dooper hit!!! thanks once again.. HAPPY DIWALI to u and ur family 🙂

    Reply
  40. divya

    November 9, 2012 at 8:40 pm

    Hi Raks,
    i tried this one. it came out very well. It had some tails too. but that was ok. It was my first time i'm preparing kara boondhi. Everyday you keep on posting some recipes. i don't know what to make or what to leave. All are tempting.Soon i'll send you my tried recipes

    Reply
  41. Veena Theagarajan

    November 10, 2012 at 9:52 am

    this is my favourite from my childhood.. I love the pics
    great-secret-of-life.blogspot.com

    Reply
  42. RAKS KITCHEN

    November 11, 2012 at 1:13 am

    Hi Vanisree, Thank you for your feedback. Yes you are right, for each batter consistency, the distance also plays a role for perfect shape. For that we have to estimate ourselves and adjust as we make it. No other go. But generally, roughly about 8-10 cm from oil it should work fine. You should leave some space for the batter to drop and get the shape,so not too close to oil.
    And regarding the crispiness, for me till last day I finished it was crisp as I ate in the beginning. There could be 3 reasons why yours went that way. One could be the tadka you did, you should fry the items well without moist. If you want to make sure 100% then you can deep fry in the hot oil that we used to make boondi, after finishing the boondi. Deep frying gives a better result.
    Two – may be any one of your batches was not crispy.
    Three, you might not have stored in airtight container?
    Hope this helps you next time 🙂

    Divya, thanks for your feedback as well 🙂 If you get tails, you can add a tblsp of water and try.
    Happy Diwali to you all

    Reply
  43. Vaanisree

    November 11, 2012 at 5:02 pm

    This comment has been removed by the author.

    Reply
  44. Vaanisree

    November 11, 2012 at 5:04 pm

    Thanks for ur reply raji…. will try out once again and post the pic and comment…. happy diwali to u and ur family…

    Reply
  45. Anuradha

    November 14, 2012 at 5:27 am

    Hi Raks..wonderful recipe..lovely clicks..!hope u had a great Diwali..

    Reply
  46. notyet100

    November 21, 2012 at 2:39 pm

    U r tempting me now to try this,,,

    Reply
  47. moonbim

    January 14, 2014 at 4:49 am

    I love your recipes!

    Reply
  48. revathi venkat

    April 20, 2014 at 10:42 am

    can v do dis without using cooking soda

    Reply
  49. Raks anand

    April 20, 2014 at 10:51 am

    Sorry you cant.

    Reply
  50. revathi venkat

    April 22, 2014 at 9:17 am

    K…tnks….

    Reply
  51. vin rocks

    July 6, 2014 at 8:14 am

    Wonderful, I directed my with iPad… And she made it for me… Picture directions here is too good. நன்றி

    Reply
  52. savitha

    October 29, 2014 at 10:28 am

    tried this now….superb outcome raji…thanks a lot for sharing such wonderful recipes

    Reply
  53. Mahalakshmi Rajkumar

    November 7, 2015 at 4:31 am

    I tried this recipe today and it came out well

    Reply
  54. Mahalakshmi Rajkumar

    November 7, 2015 at 4:31 am

    I have tried this today and it was good

    Reply
  55. saranya.v

    November 4, 2017 at 11:54 pm

    It is too crispy.. any idea to modify??

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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