This was one of my favorite tea-time snack during school ages. I remember my grandfather buying this wenever he visits us. And I like the roasted peanuts in them very much. Other than snack, my mom used to make Dal-curry with this. This one will be excellent combination in curd raitha too. Here is the recipe
Making of boondis is a little tedious task, but if u follow the measurements and the batter consistency, you can master this recipe and this will be a frequent snack at your home.
Ingredients:
Besan flour 1 cup
Peanuts -1/2 cup
Red chilli powder -as per taste
curryleaves
oil for deep frying
salt to taste
water-1/2 cup
Procedure:
Mix the besan flour with water to make a smooth batter without any lumps. The batter consistency should be slightly thicker than dosa batter.
Heat the oil in a frying pan on medium heat.
Hold the ladle just 1 to 1 1/2 inches above the oil in one hand and with the other hand pour some of the batter onto the ladle such that the batter covers all of the holes.
The batter will start dropping through the holes into the oil. Drop enough boondi into the oil so that they just cover the surface of the oil in a single layer
Fry them until the sizzling sound stops and the boondis are golden browm and crispy
Place them on tissue papers to remove excess oil
Fry peanuts,curry leaves in the same oil
Add peanuts and curry leaves,sprinkle red chilli powder and salt as per your taste. Mix this to boondi and shake well.
Yummy Kaaraboondis are ready for snacking
Points to Note:
1. While frying the boondis, if they seems to absorb more oil(the bhoondis will be little porous), it means the batter has becomes watery and you have to add little more besan
2. If the shape of the boondis are little elongated and not circle, it means you need little more water to the batter
3. The batter consistency should be slightly thicker than dosa batter without any lumps
4. Make sure you wipe clean the ladle/grater after pouring every batch of batter. This avoids any holes being covered with batter.
Making of boondis is a little tedious task, but if u follow the measurements and the batter consistency, you can master this recipe and this will be a frequent snack at your home.
Ingredients:
Besan flour 1 cup
Peanuts -1/2 cup
Red chilli powder -as per taste
curryleaves
oil for deep frying
salt to taste
water-1/2 cup
Procedure:
Mix the besan flour with water to make a smooth batter without any lumps. The batter consistency should be slightly thicker than dosa batter.
Heat the oil in a frying pan on medium heat.
Hold the ladle just 1 to 1 1/2 inches above the oil in one hand and with the other hand pour some of the batter onto the ladle such that the batter covers all of the holes.
The batter will start dropping through the holes into the oil. Drop enough boondi into the oil so that they just cover the surface of the oil in a single layer
Fry them until the sizzling sound stops and the boondis are golden browm and crispy
Place them on tissue papers to remove excess oil
Fry peanuts,curry leaves in the same oil
Add peanuts and curry leaves,sprinkle red chilli powder and salt as per your taste. Mix this to boondi and shake well.
Yummy Kaaraboondis are ready for snacking
Points to Note:
1. While frying the boondis, if they seems to absorb more oil(the bhoondis will be little porous), it means the batter has becomes watery and you have to add little more besan
2. If the shape of the boondis are little elongated and not circle, it means you need little more water to the batter
3. The batter consistency should be slightly thicker than dosa batter without any lumps
4. Make sure you wipe clean the ladle/grater after pouring every batch of batter. This avoids any holes being covered with batter.
This one is really one of the easiest and the most tempting snacks to munch on...just loved it. :)
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