A spicy version of the regular boondi, karaboondi is a traditional Indian snack made during festivals, specially Diwali. The vibrant colours, crispy boondis, crunchy nuts and curry leaves together make a flavor rich savory snack perfect for celebrations as well as your mid-morning or evening tea time. Make these karaboondis in huge batches and store them in air tight-containers to retain the crunchiness. These karaboondis are tasty on their own and make even a better snack along with tea or coffee.
You can also use the Kara boondi as a topping in poha, upma or even sandwiches to spice up things a bit. The spiced boondi mixed with plain yogurt makes spicy raita too which is extremely popular in north India. The spicy boondi is often softened in water before adding it to the yogurt.
Interestingly, the other variant of the boondi is a sweet delicacy that uses sugar instead of spices and is also equally popular during festivals.
This Kara boondi recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.
Health benefits
Besan is a great source of fiber, potassium, iron, manganese, zinc, folate, and vitamin B-6. Besan is also a rich source of good fat and folic acid.
Ingredients
vegetable oil — for deep frying
water as needed
½ tsp salt
¼ tsp baking soda
a pinch of hing (asafoetida)
½ tsp kashmir red chili powder
¼ tsp turmeric
¼ tsp turmeric
1 cup besan (gram flour)
How To Make Kara boondi recipe
- Add besan and rice flour in a mixing bowl. Combine turmeric, hing, chili powder, salt, and baking soda.
- Combine water and make a thick batter. Ensure there are no lumps in the batter. Using a perforated spoon or a boondi ladle, pour the besan batter into hot oil. Fry until crisp and golden. Fry the curry leaves and cashews too. Mix them well and serve.
Trivia
Interestingly, in many regions across the country, spiced boondi is also added to jaljeera, the tasty traditional drink which also helps in digestion.