KARABOONDI RECIPE I HOW TO MAKE KARABOONDI AT HOME I DIWALI SNACKS

Boondi Ladoo is my all time favorite, successfully did it for this Diwali, when I planned to make boondi Ladoo, the next one will be karaboondi. So no other delay, after I prepared the ladoo process started and fried the karaboondi.

Karaboondi is my favorite snack, I used to enjoy the karaboondi with Rasam rice, it's an amazing combination. You should try once. Check out my 40+ diwali collections here or top of the page. 

 

Category	Snacks
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Yields	3 Cups

Source – My Aunt

INGREDIENTS

Bengal gram flour/Kadalai maavu – ½ Cup

Rice flour – 1 Tbsp

Baking soda – 1/8 Tsp

Red chilli powder – ¼ Tsp  

Hing – 1/8 Tsp

Salt – To taste

Water – To require for batter

Oil – To deep fry

Garlic – 10-12

Curry leaves – Few  

Homemade Black Pepper powder – 1 Tsp

METHOD

• Heat enough oil to deep fry on medium-high flame.
• Take a mixing bowl, add Bengal gram flour, rice flour, red chilli powder, hing and baking soda mix it once.
• Add water little by little and mix it well with clean hands without any lumps.

• The batter should be flowing (dosa batter) consistency, it will not too thick nor thin. 

• Take dry boondi karandi or a perforated laddle on top of the hot oil and pour the batter on the laddle and spread it with laddle. It will drop as small balls into the hot oil, its called boondi.

• Fry them till turns golden brown, and take out from the oil and keep it in tissue paper. Repeat the process till the batter finish.
• Fry garlic and curry leaves add to the boondi and then sprinkle pepper powder and salt shake it well in a large bowl.

• Serve it or store it in an airtight container.

NOTE

• The batter consistency is important, so always add water little by little.
• Check the temperature of oil while fry each batch.
• You can add roasted peanuts and cashew nuts with it to get extra crunchiness.