Name: Khara Boondi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 100 grams Besan ((sifted)); 10 grams Rice Flour ((sifted)); 1 pinch Baking Soda; ¼ teaspoon Turmeric Powder; ½ teaspoon Kashmiri Red Chilli Powder; ½ teaspoon Red Chilli Powder; 1 pinch Hing; 15 to 20 Curry Leaves; Salt (to taste); Water (as needed); 2 cups Oil

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5 from 1 vote

Khara Boondi

Savoury Boondi is a great snack to munch on and is often preferred in raitas by those who like a spicy taste. However, by omitting the red chilli powder, the non-spicy version can also be made that is more commonly added to raitas and in chaat items. Serve this spicy boondi as a tea-time snack. Easy to make as it needs only a few basic ingredients and a little bit mastery of the technique.

Course Snacks

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 10 servings

Calories 81 kcal

Author Anju Bhagnari

Ingredients

100 grams Besan (sifted)
10 grams Rice Flour (sifted)
1 pinch Baking Soda
¼ teaspoon Turmeric Powder
½ teaspoon Kashmiri Red Chilli Powder
½ teaspoon Red Chilli Powder
1 pinch Hing
15 to 20 Curry Leaves
Salt to taste
Water as needed
2 cups Oil

Instructions

Take the besan, rice flour, salt, Kashmiri red chilli powder, hing, red chilli powder, turmeric powder, and baking soda in a deep dish or bowl.
Start adding water little by little and whisk the besan.
Do not add too much water in one go else the besan will form tiny lumps.
Keep on adding the water and whisking till the batter consistency is smooth, lump-free, thick yet flowing.
The batter should be thinner than the bhajji besan batter.
Keep the oil for heating in a thick bottom pan on low flame.
To make boondi, a perforated spoon or a vegetable grater is to be used.
Hold the perforated spoon little above the hot oil.
Pour a couple of tablespoons batter on the perforated spoon and tap it lightly.
Besan droplets will start falling in the hot oil.
Add as per the available space in the pan without overcrowding it.
If the boondis are forming tails, the batter needs to be thinned by adding little water.
Similarly, if they turn flat, the batter needs to be thickened by adding more besan.
If the boondis are round, the batter is at correct consistency.
Adjust flame to medium and flip the boondis to cook evenly all over.
Fry till the color slightly and become crisp.
Drain in a sieve.
Wipe clean the perforated spoon after each use to get round boondis.
Prepare the rest of the boondis similarly in batches.
Lastly, in the same oil add the curry leaves and fry them till they turn crisp.
Mix them to the ready boondi.
Cool completely before storing in an airtight container.
Use as a snack, to make raitas or in chaat items.