Ingredients:
- Besan 2 cups (250g)
- Rice flour 4tbs (60g)
- Salt
- Baking powder 1/2 tsp
- Peanut 1/2 cup
- Cashew nut 1/2 cup
- Curry leaves 2 sprigs
- Chilli powder 1 tsp
- Asafetida 1/2 tsp
- Water 1.25 cups ( 325 ml) or as needed
- Mix together all the ingredients and make a smooth batter without lumps
- Heat oil in a kadai (180 degree C)
- Using a dry, perforated spoon pour the batter into the hot oil
- Deep fry until they are golden crisp.
- When they become crisp remove from oil and set aside
- After frying each batch, clean the spoon and then pour the next batch of batter
- After finishing the batter, deep fry the nuts till they turn crunchy without burning them
- Deep fry the curry leaves and set aside
- Now combine together the boondi, peanut, cashew and curry leaves in a bowl
- Add chilli powder, asafoetida, and salt as needed
- Keep kara boondi in an air tight container.
- Serve with tea.
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