Kara Boondi

          We are renovating our kitchen, started the work couple of months back, but it all seems to come together only now, just before Diwali. My kitchen is totally ripped out and I will not be able to cook anything for at least a week from now. I managed to make some goodies ( yeah, of course for my blog ) yesterday, one of them is this Kara Boondi, very easy and tasty savory snack made with besan flour/ chickpea flour..

Need To Have

• Besan Flour/Kadalai Maavu - 1 cup
• Rice Flour - 1/2 tablespoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 15
• Broken Cashew Pieces - 2 tablespoons
• Black Pepper Powder - 1/2  teaspoon or to taste
• Salt to taste
• Oil for deep frying

Method

          Take the besan flour, rice flour ( if possible, sieve them together, I didn't do that ), turmeric powder, asafoetida and salt, add about 1/2 cup and a tablespoon of water and make a smooth batter.

          Take a perforated laddle ( with small holes ), pour a laddle of batter on the laddle with holes and spread it as shown, it'll drop into small balls in the oil. Fry them till golden, remove and drain the excess oil, do the same with the rest of the batter.

          Deep fry the curry leaves and cashews also in the oil and add to the fried boondis. Add the black pepper and mix it well, cool it well and store in a airtight container.

Note
Test the batter, just drop a small drop in the oil, if it round shaped without a tail, then the batter is right, if it has a tail, then the batter is thick, add a little water and try. If the balls are very flat and thin, then the batter is too thin, add some besan flour and try.
We have a special boondi karandi ( laddle ) to make boondis, but we can make with these regular laddles with holes.
We can also add some fried peanuts to the boondi.