I really love South Indian mixture and to make that Kara Boondhi is an essential ingredient. So thought of posting it before I post the mixture recipe. I made this snack two weeks back when my in-laws visited us. They really liked it and Jany asked me from which shop I got this :). Obviously this recipe is a hit in my home and do try it for this Diwali. Off to the recipe:
Ingredients:For the Batter:
Besan Flour/Gram flour/Kadala maavu - 1 cup
Rice flour - 1/2 cup
Chilli Powder - 1 tsp
Asafoetida - a generous pinch
Cooking soda - a tiny pinch
Salt - As needed
To Garnish:
Coarse Pepper powder - 1 tsp
Garlic - 4 to 5 Cloves(with Skin, crushed)
Cashew nuts - 10(Broken)
Curry leaves - 1 spring
Oil - To deep fry
Method:
1. Transfer the items under 'For the Batter' to a mixing bowl. Add water little by little and make a batter similar to that of bajji batter. (Can be little thin that that, may be add 1 tbsp more water). Make sure the batter is free from lumps.
2. You need two laddles, one for making the boondhi and the other for draining it from the oil. Heat oil in a kadai. When it is hot, hold the big laddle just above the oil and pour a big laddle of batter. Spread it and the boondhi's falls down. Cook it in medium flame with constant stirring.(Wipe or wash the big laddle used for making bhoondi, after each batch)
3. Once the bubble seizes remove it from oil and drain it in paper towels. Fry the cashews, garlic and curry leaves.
4. Add the fried cashews, curry leaves and garlic on top of the boondhi. Add a tsp of ground fresh pepper and toss it well.
Store it in a air tight container and enjoy the crispy boondhi's along with Coffee/Tea.
- I used the boondhi Karandi for making boondhi's(Available in all stainless steal vessels shops). You can also use big sized laddle with holes.
- Batter consistency is the key to get perfect boondhi's. If the batter is very thin, then the boondhi's will be flat. To adjust this add more flour. If the batter is very thick, then the boondhi's will be formed with tails. To adjust this add more water.
- You can add a tsp of ghee and roast the pepper, cashews, garlic and curry leaves instead of deep frying.
Happy's Cook - Divya
yummm... I used to think this was muruku lol, sometimes when family friends return from india they bring this for us as present and says its murukku !
ReplyDeletelovely pics n step wise pics r neat n clean...gud snack to enjoy any time
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