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    Home ยป Recipes ยป Diwali Snacks

    Kara boondi recipe | Easy Diwali snacks recipes

    November 7, 2012 by Raks Anand 55 Comments / Jump to Recipe

    Kara boondi recipe with tips and trick, stepwise photos to make this snack for Diwali festival of lights.

    เฎ•เฎพเฎฐเฎพ เฎชเฏ‚เฎจเฏเฎคเฎฟ
    Kara boondi

    Perfect as snack for Diwali or even as tea time snack on regular days.

    Check out my other snack recipes in my website, as well as my other Diwali recipes.

    Jump to:
    • Recipe card
    • Step by step photos

    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, thatโ€™s another favorite of mine. Few times, we have made boondi laddoos too.

    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 โ€˜Rani Samayalโ€™ by the famous Tamil novelist Ramani chandran.

    It's 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 card

    kara boondi
    Print Pin
    5 from 1 vote

    Kara boondi recipe

    Kara boondi recipe with tips and trick, stepwise photos to make this light, crispy, perfect snack for Diwali festival of lights.
    Course Snack
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings 2 cups
    Cup measurements

    Ingredients

    • 1 cup Gram flour Besan / kadalai maavu
    • ยฝ cup Rice flour
    • 1 pinch Cooking soda
    • Salt
    • 2 tablespoon Coarse Pepper powder
    • 4 Flakes Garlic
    • 8 Cashew nuts
    • 2 tablespoon Roasted peanuts
    • 1 sprig Curry leaves
    • 1 teaspoon Ghee
    • Oil - for deep frying
    Prevent your screen from going dark

    Instructions

    • Mix gram flour, rice flour, cooking soda, salt firstly (sieve gram flour) and add water gradually to make a batter like bajji batter. Slightly thin than that. May be 1 tblsp more water.
    • 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.
    • Wipe the laddle as seen below.
    • Fry with constant turning to ensure even cooking and drain once the bubbles ceases and shhh sound reduces or until golden colour.
    • Drain using other big slotted ladle in kitchen towel. Repeat the process to finish the remaining batter.
    • 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.ย 
    • Add this to the boondi, add the remaining pepper powder and little more salt and toss well to get all mixed.

    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 teaspoon to the batter and ยฝ teaspoon while tossing. Others the same.
    • 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.
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    Step by step photos

    1. Mix gram flour, rice flour, cooking soda, salt well firstly (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.

    5-kara

    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.

    kara boondi recipe
    Kara boondi

    Other Collections of Diwali snacks

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      Instant pot Air fryer Diwali recipes
    • nei-kadalai-recipe
      Nei Kadalai recipe, Chana dal namkeen
    • kambu-murukku-recipe
      Kambu murukku recipe, Pearl millet flour murukku
    • cornflakes mixture
      Cornflakes mixture, cornflakes chivda recipe

    Reader Interactions

    Comments

    1. Mahi

      November 07, 2012 at 3:09 am

      Nice boondhi Raji!

      เฎจเฏ†เฎฏเฏเฎฏเฎฟเฎฒ เฎฎเฏเฎจเฏเฎคเฎฟเฎฐเฎฟ,เฎฎเฎฟเฎณเฎ•เฏเฎคเฏเฎคเฏ‚เฎณเฏ เฎคเฎพเฎณเฎฟเฎšเฏเฎšเฏ เฎชเฏ‹เฎŸเฏเฎตเฎคเฏ เฎชเฏเฎคเฏเฎšเฎพ เฎ‡เฎฐเฏเฎ•เฏเฎ•เฏ! เฎจเฎพเฎฉเฏ เฎ…เฎฐเฎฟเฎšเฎฟเฎฎเฎพเฎตเฏเฎฎเฏ เฎšเฏ‡เฎฐเฏเฎคเฏเฎคเฎคเฎฟเฎฒเฏเฎฒเฏˆ เฎชเฏ‚เฎจเฏเฎคเฎฟเฎ•เฏเฎ•เฏ! เฎ…เฎŸเฏเฎคเฏเฎค เฎคเฏ€เฎชเฎพเฎตเฎณเฎฟเฎ•เฏเฎ•เฏ เฎšเฏ†เฎฏเฏเฎคเฏ เฎชเฎพเฎฐเฏเฎ•เฏเฎ•เฎฟเฎฑเฏ‡เฎฉเฏ! ๐Ÿ™‚

      Reply
    2. sowmya(creative saga)

      November 07, 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 07, 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 07, 2012 at 3:23 am

      Very yummy n love it

      Event: Dish name starts with P

      Reply
    5. jeyashrisuresh

      November 07, 2012 at 3:24 am

      super tempting karaboondhis with peppery flavor.Beautifully presented

      Reply
    6. srividhya Ravikumar

      November 07, 2012 at 3:34 am

      peppery flavour is a nice variation Raji...

      Reply
    7. Nagalakshmi V

      November 07, 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 ๐Ÿ™ i love adding peanuts too!

      Reply
    8. RAKS KITCHEN

      November 07, 2012 at 3:44 am

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

      Reply
    9. Nivedhanams Sowmya

      November 07, 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 07, 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 07, 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 07, 2012 at 4:13 am

      Thanks a lot for the quick reply...will let u knw the results by tonite ๐Ÿ™‚

      Reply
    13. Sangeetha Nambi

      November 07, 2012 at 4:36 am

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

      Reply
    14. suhaina aji

      November 07, 2012 at 4:43 am

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

      Reply
    15. Hari Chandana P

      November 07, 2012 at 4:58 am

      Looks absolutely perfect and tempting.. very nice presentation too.. love it ๐Ÿ™‚
      Indian Cuisine

      Reply
    16. Reshmi Mahesh

      November 07, 2012 at 5:07 am

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

      Reply
    17. prathibha Garre

      November 07, 2012 at 5:25 am

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

      Reply
    18. Aruna Manikandan

      November 07, 2012 at 5:50 am

      looks perfect raji ๐Ÿ™‚
      love the addition of pepper powder.

      Reply
    19. Kavitha

      November 07, 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 07, 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 .. ๐Ÿ™‚

      Reply
    21. RAKS KITCHEN

      November 07, 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 ๐Ÿ™‚

      Reply
    22. Sharmilee! :)

      November 07, 2012 at 10:25 am

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

      Reply
    23. Shanthi

      November 07, 2012 at 10:52 am

      aaha arumai

      Reply
    24. GeethuSathiyaN

      November 07, 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 ๐Ÿ™‚

      Reply
    25. Kaveri Venkatesh

      November 07, 2012 at 11:40 am

      Looks delicious...Nice pics

      Reply
    26. Ramya

      November 07, 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 07, 2012 at 1:26 pm

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

      Reply
    28. Spice up the Curry

      November 07, 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 07, 2012 at 2:16 pm

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

      Reply
    30. Faseela Noushad

      November 07, 2012 at 3:23 pm

      yummy snack....

      Reply
    31. divya

      November 07, 2012 at 4:42 pm

      Lip smacking ...lovely clicks too

      Reply
    32. Geetha

      November 07, 2012 at 7:34 pm

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

      Reply
    33. Sushma Madhuchandra

      November 07, 2012 at 8:46 pm

      Was planning to make them for this Deepavali, but ended making something else ๐Ÿ™‚

      Reply
    34. RAKS KITCHEN

      November 08, 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 08, 2012 at 6:57 am

      Perfectly made!

      Reply
    36. Priya

      November 08, 2012 at 11:25 am

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

      Reply
    37. Sujatha Arun

      November 08, 2012 at 7:32 pm

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

      Reply
    38. M D

      November 09, 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 09, 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 ๐Ÿ™‚

      Reply
    40. divya

      November 09, 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 ๐Ÿ™‚

      Divya, thanks for your feedback as well ๐Ÿ™‚ 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 06, 2014 at 8:14 am

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

      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 07, 2015 at 4:31 am

      I tried this recipe today and it came out well

      Reply
    54. Mahalakshmi Rajkumar

      November 07, 2015 at 4:31 am

      I have tried this today and it was good

      Reply
    55. saranya.v

      November 04, 2017 at 11:54 pm

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

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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