Khara Boondi Recipe - Cooking Index
Khara Boondi Recipe - Cooking Index
| 1 cup | 237ml | -- ¥ |
| 1 | Flour | |
| 1 | Soda bicarb | |
| 1 teaspoon | 5ml | Hot oil |
| Salt to taste | ||
| Oil for deep frying | ||
| 1 | Curry leaves | |
| 1/2 teaspoon | 2.5ml | Red chilli powder |
| 2 | Turmeric - (2 to 3) | |
| 3 | Citric acid powdered | |
| 1 tablespoon | 15ml | Broken cashewnut pieces |
| Perforated large flat spoon. | ||
| Perforated large deep ladle |
Sift flour, salt and soda in a bowl.
Add enough water to make a batter that will coat back of spoon thickly.
Add hot oil and mix.
Heat oil in a large frying pan till smoky.
Hold flat spoon over oil, pour some batter.
Tap edge of spoon to drop in droplets of batter.
Hold spoon in centre, the boondi with move to sides.
Sweep back the remaining batter into bowl.
With other spoon move around boondi for even frying.
When crisp and whitish remove from oil, drain on kitchen paper.
Collect in a large plate. The crisping process continue till cooling.
Clean spoon wipe dry for next round.
When all batter has been used, Add cashew to oil.
Fry to a light golden, drain and add to boondi.
Hold stalk of leaves with tongs and dip into oil.
When bright and crisp, remove, cool and crush lightly.
Add to boondi.
Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
Mix well with both hands. Check for taste.
Adjust as desired. Cool before storing in glass jars.
Making time: 30 minutes
Makes: 150 g approx.
Shelflife: 2-3 weeks
Source:
Namrata Sanan
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.