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Kara Boondi

  • Duration: 30 minutes
  • Serves: 3-4 people
  • Spice Level: Medium

Authenticity Slice

This delicious savoury snack is crunchy and spherical. For the perfect shape, test the batter. If you add a few drops of batter into the oil and the boondis form a tail then the batter is too thick, so add a little water. If the boondis are flat then the batter is too thin so add a little gram flour to thicken the batter and get that authentic shape, texture and taste.

Trivia Tadka

Kara means spicy in Tamil and this is where the dish gets its name from. Kara boondi is a very popular savoury snack made all over South India, often served with freshly brewed filter coffee.


  • Gram flour (besan) (1 cup)
  • Rice flour (chawal ka atta) (2 tbsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder ( 1/2 tsp)
  • Asafoetida (hing) (1/4 tsp)
  • Salt ( to taste )
  • Water (1/2 cup)
  • Oil (to deep fry )

For tadka

  • Curry leaves (kadipatta) ( 8–10 leaves)
  • Peanuts (moongfali) (1/4 cup)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Asafoetida (hing) (1/8 tsp)
  • Salt ( to taste)


  • Heat oil in a kadhai to deep fry the boondis.
  • In a large bowl, mix gram flour, rice flour, MTR Haldi/Turmeric Powder, asafoetida, salt and MTR Lal Mirch/Red Chilli Powder, mix well.
  • Pour 2–3 tbsp water and create a batter of pouring consistency.
  • Place the boondi ladle over the kadhai and pour 2 tbsp of batter in it. Now gently tap the ladle so that small droplets of batter fall into the hot oil.
  • Stir the oil so that the boondis cook on all sides. It should take about 1–2 mins on medium flame until the boondis are pale golden colour.
  • Remove onto an absorbent paper to drain any excess oil and set aside to cool.
  • In a kadhai, heat 2–3 tsp oil and roast peanuts for 3–4 mins until crisp and reddish brown in colour. Turn off the flame, add curry leaves and asafoetida, let cook for 1 min.
  • When the peanuts cool, add salt and MTR Lal Mirch/Red Chilli Powder. Pour this mix on top of the deep fried boondis and toss well to make sure the boondis are evenly coated with the masala.
  • Store in an airtight container for up to 2 weeks.

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