Index»
boondhi
»
khara
»
spicy
»
Khara Boondhi Spicy Boondhi
Khara Boondhi Spicy Boondhi
Sunday, April 27, 2014
Khara boondhi, after crunchy munchy murukkus these tiny pearls with gtam flour is one of my most favourite. When i was kid, my mom used to make specially for me some spicy boondhis while she was preparing laddoos. I love it that much, but i didnt prepared them since a long as i dont have the special ladle for making these boondhis, finally i prepared some two days back with a stainless steel strainer i bought during my last trip to India.They came out extremely crispy and with some cashew nuts and peanuts fried along with few curry leaves turned this crispy boondhi more tasty and flavourful.
Boondhis are quite easier when compared to other Indian savouries, but the consistency of the batter is very important to get them pectly. My next trip to India already have a long list and definitely i wont come back here without the boondhi ladle. This is my third post for this weeks blogging marathon under the theme Diwali special, hope you guys enjoyed my three days diwali special dishes, do check out the marathoners running this 22nd edition of blogging marathon here.
1cup Gram flour/Besan
1/4cup Rice flour
1tsp Chilly powder
Few curry leaves
1/4cup Raw peanuts
20nos Cashew nuts
3nos Garlic cloves(crushed)
pinch Baking soda
Salt
Oil for deep frying
Mix the gram flour,rice flour,salt,baking soda and chilly powder together in a vessel with enough water to make a thick batter without any lumps (the batter should be like the idli batter).
Heat the oil for deep frying, once the oil gets hot add the cashew nuts and fry until they turns brown, remove it and add the peanuts to the oil and fry until they turns brown.
To the same oil, fry the crushed garlic cloves and curry leaves together until they turns crisp and remove it from the oil, take all these fried ingredients in a large vessel.
Now with the boondhi ladle or a ladle with small round holes, rub the batter with an another ladle so that the batter will fall through the holes evenly.
Fry until it turns crispy, remove it with a slotted spoon,drain the excess of oil with a paper towel and finish the remaining batter with the same process.
Now add the chilly powder to the boondhis, fried cashews,fried garlic,fried peanuts and curry leaves, toss it gently and store in air tight box.
Enjoy with a cup of coffee.
Boondhis are quite easier when compared to other Indian savouries, but the consistency of the batter is very important to get them pectly. My next trip to India already have a long list and definitely i wont come back here without the boondhi ladle. This is my third post for this weeks blogging marathon under the theme Diwali special, hope you guys enjoyed my three days diwali special dishes, do check out the marathoners running this 22nd edition of blogging marathon here.
1cup Gram flour/Besan
1/4cup Rice flour
1tsp Chilly powder
Few curry leaves
1/4cup Raw peanuts
20nos Cashew nuts
3nos Garlic cloves(crushed)
pinch Baking soda
Salt
Oil for deep frying
Mix the gram flour,rice flour,salt,baking soda and chilly powder together in a vessel with enough water to make a thick batter without any lumps (the batter should be like the idli batter).
Heat the oil for deep frying, once the oil gets hot add the cashew nuts and fry until they turns brown, remove it and add the peanuts to the oil and fry until they turns brown.
To the same oil, fry the crushed garlic cloves and curry leaves together until they turns crisp and remove it from the oil, take all these fried ingredients in a large vessel.
Now with the boondhi ladle or a ladle with small round holes, rub the batter with an another ladle so that the batter will fall through the holes evenly.
Fry until it turns crispy, remove it with a slotted spoon,drain the excess of oil with a paper towel and finish the remaining batter with the same process.
Now add the chilly powder to the boondhis, fried cashews,fried garlic,fried peanuts and curry leaves, toss it gently and store in air tight box.
Enjoy with a cup of coffee.
Subscribe to:
Post Comments (Atom)
.jpg)
No comments:
Post a Comment