Kaara boondhi is a savoury snack prepared with besan. We usually mix it with puffed rice and that tastes heavenly. Mom also sprinkled it on bisibele bath and it gave a nice crunch to the soft rice. When I started reading blogs, I also came across boondhi raitha, a north Indian specialty best suitable for rotis and pulaos. When I planned to make bisibele bath, mom told me that if I prepared kaara boondhi also, it would be very nice. Yesterday I prepared these crunchy boondhis. K loved it with his lunch and I have to reserve some for bisibele bath before it is over. It is better than the store bought boondhis. You can either add red chilly powder to the batter or add it after frying the boondhis. I added half of the red chilly powder with batter and added the remaining to the boondhis.
Besan/ Chick pea Flour-2cups
Red Chilly powder-1tsp+ extra according to taste
Oil-For deep frying
1. Add salt, 1tsp red chilly powder, rice flour to besan and mix well.
2. Add enough water to make a batter slightly thinner than the idli batter.
3. Heat oil in a pan.
4. When oil is hot, take a ladle full of batter on a boondhi ladle(with small holes) and tap it directly on the oil.
5. Small drops of batter will fall into the oil.
6. When the sizzling stops remove the boondhis from oil and collect them in a big bowl.
7. Continue preparing boondhis until you finish with the batter.
8. Add red chilly powder to the boondhis according to your taste. Mix well.
9. Store in airtight container.
Linking this to Walk Through Memory Lane Event started by me and hosted by Pradnya.