Kara Boondi

🔥 Prep

• Measure 200 g besan (gram flour) and place in a mixing bowl.
• Measure 2 tbsp rice flour and add to the besan.
• Measure 1 tsp chilli powder and 1 tsp salt; add to the flour mixture.
• Roughly chop 50 g peanuts and 10 pcs cashew nuts (leave whole if preferred).
• Rinse 15 pcs curry leaves, shake off excess water and set aside.
• Peel and mince 4 cloves of garlic.
• Measure 150 ml water in a cup.
• Have 400 ml oil ready for frying.

🔥 Cook

• 1. Whisk together 200 g besan, 2 tbsp rice flour, 1 tsp chilli powder, and 1 tsp salt in a bowl.
• 2. Gradually add 150 ml water while stirring to form a smooth, lump‑free batter of pouring consistency.
• 3. Heat 400 ml oil in a deep kadai over medium‑high heat until it reaches about 180 °C (a drop of batter sizzles and rises).
• 4. Using a perforated spoon or boondi maker, pour a ladleful of batter over the hot oil, allowing small droplets to fall; fry the boondi for 2‑3 minutes until they turn crisp and pale golden, stirring gently with a slotted spoon.
• 5. Remove the fried boondi with the slotted spoon and drain on paper towels; set aside.
• 6. In the same oil, add the 50 g peanuts and 10 pcs cashew nuts; fry over medium heat for 2 minutes until they turn light brown and fragrant, then remove and drain.
• 7. Lower the heat to low, add the 15 pcs curry leaves and 4 minced garlic cloves to the oil; sauté for 30 seconds until aromatic, being careful not to burn.
• 8. Return the fried boondi, peanuts, cashews to the pan; sprinkle the remaining chilli powder if desired and toss everything together over low heat for 1 minute to coat evenly.
• 9. Transfer the mixture to a bowl, let it cool slightly, then serve.

🔥 Serve

• Serve Kara Boondi warm as a snack with a cup of masala chai.
• Accompany with lemon wedges and finely chopped cilantro for extra freshness.
• Store leftovers in an airtight container at room temperature for up to 2 days.