Kara Boondhi, this was marked for last year diwalli, finally time came.. This is such a wonderful crunchy south Indian Snack.. kara mura Kara Boondhi is our Nagercoil special snack.. Did this with the exact copy cat of my home town version..
Last year i faced a big flop for this easy snack.. for this easy preparation i did some blunder by adding some baking soda in it and the batter goes splitted in the oil.. and this year when i was discussing some recipes with one of my Neighbour’s Mom, she told this simple variation.. Wow, and Big Wow.. such a beautiful easy preparation.. this one will be a Fail proof recipe.. Which hardly take 15 mins to finish the work.. This is my continuous 91st Post.. Days flew like a flash, i can’t believe i have completed three months of continuous Post..
Recipe Cuisine: Indian | Recipe Category: Snaks/Festival/ Tea TIme
Prep Time: 10 mins | Cook time: 15 mins | Serves: 2
|Besan Flour/Kadalai Mavu
|| 1/2 tsp + 1/2 tsp
|Red chilli Powder
Take Beasan Flour, Hing, 1/2 tsp slat in a mixing bowl..
Add Water little by little and mix without forming any clumps..
It should in Dosa batter consistency..
Heat a pan with oil.. Drop the Batter and check the oil is hot enough, in this step itself you can check for the batter consistency also.. While dropping the Batter, if the Balls goes flat, then u need to add few teaspoons of flour and mix again(Batter is runny).. if the Balls formed with tails, then sprinkle few teaspoon of water and mix again(Batter is thick).. So Check your batter, and continue the process.
Take the Boondhi Plate or do what i did, i used the Holed ladle, drop the spoon full of batter over the ladle and drop the bondhi’s, keep the ladle close to the pan, other wise balls will not form strings and tails.. don’t keep the ladle in same place, if the Pan is wide, then show all around the pan to avoid clumsiness..
Keep the flame in medium high, and fry the bond to crispy golden color..
Here you go. Continue the Step with remaining batter..
Drain them out and put the bondhi in kitchen tissue.,..
Take the Curry leaves and crushed gaelic, no need to peel the garlic..
Fry them in hot oil to crispy, while adding curry leaves the splutter around, so carefully do this step..
Ad the Fried Garlic and curry leaves to the Bondhi, sprinkle the other 1/2 tsp of salt and chilli powder and shake the box to mix evenly..
Tada.. Ready to seve, crispy hot kara bondhi..
- Check the batter consistency and adjust the batter as explained above.. only the batter consistency is the complicated step..
- Fry bondhis in medium high flame, once you take out the bondhi’s, put the flame in low flame, and continue the step..
- Store this in Air tight t container