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# Boondi Recipe
| | |
| -------------- | ------ |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 1 box |
Per box.
| Nutrient | Amount |
| ------------- | --------- |
| Calories | 1313 kcal |
| Carbohydrates | 182 g |
| Protein | 66 g |
| Fat | 36 g |
| Saturated fat | 5 g |
| Sodium | 2521 mg |
| Potassium | 2424 mg |
| Fiber | 30 g |
| Sugar | 27 g |
| Vitamin A | 704 IU |
| Vitamin C | 0.5 mg |
| Calcium | 160 mg |
| Iron | 15 mg |
## About
Kara Boondi is a quick savoury made from chickpea flour pearls. You can make it in about 10 minutes. It works as a simple evening snack and as a festive essential. Families serve it at small gatherings and big celebrations. Festival dessert spreads feel incomplete without kara boondi beside them. It pairs with sweets and desserts as a balancing salty bite. In addition, it complements laddoos better than plain namkeen. It travels well and stays crisp when stored right. Its ease makes it a must on busy festival mornings.
Mix besan, water, and spices to a flowing batter. Use a perforated ladle to drop pearls into hot oil. Fry until crisp and light golden. Toss with salt, chilli, curry leaves, and roasted peanuts. Add sev or poha to extend the mix and add texture. Serve it warm with tea or coffee for a quick treat. It satisfies cravings faster than most fried snacks. It pairs well with boondi raita and complements sweet platters. Proper frying keeps it crisper than many ready mixes.
**Fun Fact:**
Boondi comes from the Hindi word “boond,” meaning drop, which perfectly describes the tiny pearls.
## Ingredients
* 2 cup besan / gram flour
* ¼ cup rice flour
* ½ tsp turmeric
* 1 tsp salt
* pinch hing
* water
* oil *(for frying)*
* 2 tbsp cashew
* 2 tbsp peanuts
* few curry leaves
* 1 tsp chilli powder
* ½ tsp cumin powder
* ½ tsp kala namak
## Instructions
1. Firstly, in a large bowl, place a sieve and add 2 cups of besan and ¼ cup of rice flour.
2. Sieve the flour, making sure there are no lumps.
3. Add ½ tsp turmeric, 1 tsp salt, a pinch of hing and water.
4. Add water slowly and mix using the whisk, forming a smooth lump-free batter.
5. Whisk well, making sure its smooth sliky batter.
6. To prepare boondi, pour the batter slowly over a skimmer or grater, keeping the oil hot.
7. Stir occasionally, until the boondi turns golden and crisp.
8. Collect all the boondi and make sure to drain off the oil completely.
9. Also fry, cashew, peanuts and curry leaves.
10. Now add 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp kala namak and ½ tsp salt.
11. Mix well, making sure all the spices are well combined.
12. Finally, enjoy the Khara Boondi Recipe, which tastes great on chaats.
## Step-by-step
Firstly, in a large bowl, place a sieve and add 2 cups of besan and ¼ cup of rice flour.
Sieve the flour, making sure there are no lumps.
Add ½ tsp turmeric, 1 tsp salt, a pinch of hing and water.
Add water slowly and mix using the whisk, forming a smooth lump-free batter.
Whisk well, making sure its smooth sliky batter.
To prepare boondi, pour the batter slowly over a skimmer or grater, keeping the oil hot.
Stir occasionally, until the boondi turns golden and crisp.
Collect all the boondi and make sure to drain off the oil completely.
Also fry, cashew, peanuts and curry leaves.
Now add 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp kala namak and ½ tsp salt.
Mix well, making sure all the spices are well combined.
Finally, enjoy the **Khara Boondi Recipe**, which tastes great on chaats.
## Video
## Tips
Kara boondi is quick to make. These tips keep pearls round and crisp.
1. **Batter:** Keep a pouring consistency. Medium batter flows better than thin or thick.
2. **Heat:** Fry at medium heat. Hotter oil browns faster but stays raw inside.
3. **Drop:** Hold the slotted ladle 3 to 4 cm above the oil. This height gives round pearls more often than lower or higher drops.
4. **Crispness:** Fry until bubbles reduce and the sizzle softens. Properly fried boondi stays crisper than store mixes.
5. **Seasoning:** Toss with salt, chilli, pepper, and fried curry leaves. Add roasted peanuts, cashews, sev, or thin poha for a richer mix than plain boondi.
## Notes
* Firstly, adjust the consistency of the besan batter by adding water as required.
* Also, adding rice flour to the batter makes the boondi crispy.
* Fry in hot oil; otherwise, the boondi will turn flat and won’t be crispy.
* Finally, adding [soda](https://en.wikipedia.org/wiki/Sodium_bicarbonate) is optional; however, it helps **Khara Boondi** to make it more crispy and round.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/boondi-recipe-kara-boondi-khara-boondi/](https://hebbarskitchen.com/boondi-recipe-kara-boondi-khara-boondi/)
