Khara Boondi always reminds me of my childhood days visits to my grandparent’s house for vacation. I used to see the preparation of Boondi by my grandpa with great astonishment. My Grandpa was an amazing cook. He used to prepare variety of sweets and fried items for his grand children. I would love to eat fried items prepared by him and yearned to learn many recipes from him. By the time I started learning cooking, he lost his memory. I liked his handmade laddos, Jalebi, Mysorepak and especially Basundi. I really miss him and his preparation.
People usually love to eat spicy and fried snacks in rainy or in winter season. Same craze is here in my house too. Often we have the fried items with sambar rice. Khara Boondi is the best combination for Bisi Bele Bath.Preparation is very simple. We need two straining ladles to prepare the Boondi. One is for frying and another little deep for pouring the boondi. Now a days we get two-in-one straining ladle which is semi porous, helps in reducing the number of cutlery for washing. Prepare the batter by using the below ingredients. Pour it to the heating oil in the frying pan, with the help of the straining ladle. Fry till it turns to golden colour. This Khara Boondi can be seasoned or had as it is.
- Gram Flour or Besan – 1 Cup
- Rice Flour – 2 Tbsp
- Baking Soda – Pinch (Optional)
- Red Chilli Powder – 1 tsp
- Oil – For deep frying
Preparation Time: 20 min
How to Make Khara Boondi :
- In a mixing bowl, mix the required quantity of Gram Flour or Besan, Rice Flour, Soda, Salt and Red Chilli Powder.
- Add water gradually to the mixture and mix well to form the batter (little thinner than bajji batter) without forming any lumps in it.
- Heat Oil in a Kadai (deep frying pan). Pour a ladle full of the boondi batter into the heating oil in a clockwise direction so that the batter spreads evenly in the oil. Be careful to hold this straining ladle just few inches above the hot oil.
- Fry the Boondi using the other straining ladle by slowly spinning them. Make sure it turns to golden colour or till the “shh” sound stops.
- Remove the fried Boondi from the Oil and transfer to paper towel wrapped bowl so as to drain the excess oil from Boondi. Now the Boondi is ready.
- If required give the seasoning to it. For details of seasoning refer Khara Mixture recipe.