June 10, 2018

Khara Boondi - video post

Share with friends and family

Khara boondi is an integral part of any Indian savory snack. They can be called as  spicy pearls made using gram flour / besan. Boondis can be used in various preparations , garnish for jal jeera, spread over the serving of Bisi Bele baath, or even had as a plain tea time snack. Boondis are prepared in large numbers to be added to chiwdas/ mixture during Diwali.
Today we shall see how we can make this tasty snack at the comfort of our home. I am also including a video to demonstrate how to make boondis.

Preparation Time : 10 mins
Frying Time : 30-40 mins
Complexity : Difficult.

4 cups besan/ kadala maav/ gram flour
1 cup rice flour
2 tsp red chilli powder
Salt to taste
pinch of Asafoetida
handful of peanuts
handful of cashewnuts - slit into halves
few curry leaves
Oil to deep fry

Tips mentioned in note section . Do read it without fail .
  • Take the gram flour/kadala maav/besan and rice flour in a mixing bowl.
  • Add required amount of red chilli powder,salt and mix well with a spoon/fingers.
  • Add water little by little and make a lump free batter . The batter should be like Dosa batter ; not too thick not too thin.
  • Heat oil in a kadai, let there be sufficient oil so that the boondis can sizzle up and float well. If the quantity of oil is less , the boondis will stick to one another and form a cluster.
  • The oil has to be very hot , just like how you keep the for puris. The flame has to be reduced to medium once we had poured in one batch of the batter into the oil.
  • Use a boondhi jhara/ boondi ladle (pics shown below) and pour the batter on that ladle while holding the handle over the hot oil.
  • Lightly tap the ladle such that all the batter falls into the oil.
  • The boondis take a nice round shape and start sizzling in hot oil. Fry on medium flame and take it off when the sizzling stops and the boondis feel crunchy.
  • Repeat the steps until all the batter is used up.
  • In the same oil fry some groundnuts , cashewnuts and curry leaves and add it to the boondi . 
  • Sprinkle some red chilli powder, salt and Asafoetida (hing) and mix it well with a spoon.
  • Store in an airtight container and use a dry spoon always.

Note : in case you don't have the boondi maker spoon , you can always use the big ladle (karandi/ Karcha) with holes that we use for frying papads , vadas etc.

Donot over crowd the oil and keep tapping the ladle , boondis will  be elongated and not round .

Boo dia also become long due to improper batter consistency. Pls check the batter consistency before making .

Wipe the bottom of the ladle after each batch so that the remaining batter is removed and the holes are clear for the next batch .


  1. Good video. Can you show what you do with the ladle after each batch? You wipe it with hand and pour again or how?

  2. You just wipe the downside of the ladle to remove excess batter and repeat the process by pouring the batter on the ladle by placing over the hot oil .


If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!