Friday, June 6, 2014

Kara Boondi

For batter
Besan/Senaga pindi – 4 cups
Rice flour/Biyyam pindi – 2 cups
Baking soda - 1/4 tsp
Thick poha - 1/2 cup
Peanuts / pallilu - 1/2 cup
Putnalu / roasted chana dal - 1/2 cup
Curry leaves / karivepaku - 1/2 cup
Oil to fry
Water to sufficient

To grind
Garlic - 8
Red chilli powder - 2 tsp
Salt to taste

To grind
  1. In a mixi jar, add garlic, chilli powder, salt and make it as paste.

For boondi
  1. In a wide bowl add besan, rice flour. Mix it with water like not too watery or not too thick.
  2. Heat oil in a pan. Take boondi laddle, pour 1 cup of batter and spread with your hand.
  3. Fry until golden color and crispy. Remove from oil and drain it in paper towel.
  4. Repeat the same procedure for remaining batter.
  5. Deep fry the poha, peanuts, putnalu, curry leaves one by one.
  6. Mix all boondi, poha, peanuts, putnalu.
  7. Now add garlic mixture, salt to the boondi and mix well.
  8. Store it in an air tight container.


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