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    This delicious crispy and spicy treat is perfect for the upcoming Holi celebrations. So easy to prepare
    Mommy Chef
    Holi Special: Jowar And Besan Kara Boondi
    492 engaged
    Donna George
    I am from Bengaluru, India. I am a happy mom to an active 3 year old girl. Somewhere along the way I became passionate about food and started blogging about it. Blogging has given me a whole new insight into food and everything that comes along with it. I now work as a freelance recipe/food content developer.
    X
    Recipes
    Category Snacks
    Preparation Time 10 minutes
    Cooking Time 25 minutes
    Serves 4
    Age 2 year+
    22 March 2016

    Holi Special: Jowar And Besan Kara Boondi

    1 min read
    492 engaged
    This delicious crispy and spicy treat is perfect for the upcoming Holi celebrations. So easy to prepare, this is sure to be a family favourite. The regular recipe for Kara Boondi calls for only besan or gram flour. But here to up the healthy quotient and give the traditional dish a nice twist, jowar/ sorghum flour has also been added.

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    Ingredients

    • 1/2 cup jowar flour
    • 1/2 cup gram flour/ kadala maavu
    • 1/2 cup rice flour
    • 1 tiny pinch cooking soda
    • Salt - as needed
    • 2 tsps (teaspoons) coarse pepper powder
    • 4 garlic flakes
    • 8 cashew nuts
    • 2 tbsps (tablespoons) ground nuts
    • 1 sprig curry leaves
    • 1 tsp ghee
    • Oil for deep frying

    Method

    • 1Mix gram flour, rice flour, jowar flour, cooking soda and salt well (sieve if possible) and add water gradually to make a batter similar to that of a bajji batter; slightly thinner than that.
    • 2Heat oil in a wok. Keep two big slotted ladles ready; one for making the boondi and the other to drain the boondi from the oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the slotted ladle holding it just above the oil and spread it.
    • 3Wipe the ladle after each batch goes into the oil. Fry with constant turning to ensure even cooking and drain once the bubbles cease and hissing sound of oil reduces and until the boondi turns golden in colour.
    • 4Drain using the other big slotted ladle and transfer the boondi onto a kitchen towel. Repeat the process for the rest of the batter.
    • 5Heat ghee in another pan and add broken cashews and peanuts, if using and fry until golden brown. Then add curry leaves and crushed garlic (with skin) and fry till a nice aroma comes through. Now add half of the pepper powder, give a quick stir and switch off the flame. Add this to the boondi, add the remaining pepper powder and little more salt and toss till everything is combined well.
    • 6Store in an airtight container.

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