Kara Boondi

Course Appetizer / Snack

Cuisine Indian

Prep Time 5

Cook Time 20

Total Time 25

Calories 1965kcal

Author Manju

2 cups besan / chickpea flour
2 tsp red chilli powder / cayenne
½ teaspoon asafetida
salt to taste
¼ cup brown rice flour (you can use regular rice flour too)
¼ cup spelt flour ( you can skip it if you want, I added this to get some extra nutty flavor and crispiness)
½ cup cashew nuts broken
10-15 curry leaves
2 cups sunflower oil for deep frying
1 teaspoon red chilli powder / cayenne
salt more if needed

Sieve the besan, red chilli powder, asafetida, brown rice flour, spelt flour and salt together to a medium bowl.
Add about a cup and half of water and whisk well without any lumps. The consistency should be that of a thin pancake batter or crepe batter.
Heat the oil to deep fry.
Add the cashew nuts and curry leaves to the oil, fry till curry leaves are crispy and cashews turn light golden brown. Drain on paper towels and keep aside.
Hold a slotted spoon / ladle over the pan or oil and pour a small amount of batter on it. Push the batter down in a circular motion with the spoon that you pour the batter. The batter will fall through the holes into the oil and that is how you get that little dumpling shape.
Fry till golden brown and drain onto paper towels. Repeat with the rest of the batter.
Mix together the fried boondi dumplings and the cashews and curry leaves. Add the 1 teaspoon red chilli powder to this and add more salt, if needed. Do this while the boondi is still hot. Toss well. Let it cool down to room temperature. Store in an airtight jar.