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