Kara Boondhi
AuthorPriyanka SivaramakrishnanDifficultyBeginner 1 cup Besan/gram flour
5 tbsp Rice flour
¼ tsp Asafoetida
½ tsp Chili powder
Salt (to taste)
Oil (for frying)
To temper
¼ cup Cashews
¼ cup Peanuts
Curry leaves (1 sprig)
Salt (a pinch)
Chili powder (a pinch)
1
Mix all the dry ingredients. Add water slowly till you reach a liquid consistency. It should be be a bit thick like cream, but should flow easily.
2
Heat oil for frying. Check if the oil is ready by dropping a bit of batter. It should balloon up and float immediately.
3
When the oil is ready, pass a scoop of batter through a slotted spoon (or like in my case, the bottom of my vegetable strainer.) Remove with another slotted spoon when they turn golden and lay on a piece of tissue.
4
Fry the cashews, peanuts, and curry leaves as well.
5
Toss all of them with a pinch of salt and chili powder.
Ingredients
1 cup Besan/gram flour
5 tbsp Rice flour
¼ tsp Asafoetida
½ tsp Chili powder
Salt (to taste)
Oil (for frying)
To temper
¼ cup Cashews
¼ cup Peanuts
Curry leaves (1 sprig)
Salt (a pinch)
Chili powder (a pinch)