Khara Boondi Recipe

Khara Boondi Recipe
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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

  1. 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.

  2. Start adding water little by little and whisk the besan.

  3. Do not add too much water in one go else the besan will form tiny lumps.

  4. Keep on adding the water and whisking till the batter consistency is smooth, lump-free, thick yet flowing.

  5. The batter should be thinner than the bhajji besan batter.

    Dough mixture for Khara Boondi
  6. Keep the oil for heating in a thick bottom pan on low flame.

  7. To make boondi, a perforated spoon or a vegetable grater is to be used.

    Khara Boondi chalni or perforated spoon
  8. Hold the perforated spoon little above the hot oil.

  9. Pour a couple of tablespoons batter on the perforated spoon and tap it lightly.

  10. Besan droplets will start falling in the hot oil.

    Khara Boondi cooking process
  11. Add as per the available space in the pan without overcrowding it.

  12. If the boondis are forming tails, the batter needs to be thinned by adding little water.
  13. Similarly, if they turn flat, the batter needs to be thickened by adding more besan.

  14. If the boondis are round, the batter is at correct consistency.

  15. Adjust flame to medium and flip the boondis to cook evenly all over.

  16. Fry till the color slightly and become crisp.

  17. Drain in a sieve.
  18. Wipe clean the perforated spoon after each use to get round boondis.

  19. Prepare the rest of the boondis similarly in batches.

  20. Lastly, in the same oil add the curry leaves and fry them till they turn crisp.

    Frying curry leaves for Khara Boondi
  21. Mix them to the ready boondi.

  22. Cool completely before storing in an airtight container.

  23. Use as a snack, to make raitas or in chaat items.

    How to make Khara Boondi

Recipe Notes

Omit the red chilli powder to get the non-spicy version of the boondi

Nutrition Facts
Khara Boondi
Amount Per Serving
Calories 81 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 37mg 2%
Potassium 84mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 1.2%
Calcium 0.5%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.
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