Learning-to-cook

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Kaara Boondhi

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Ingredients

  • Kadalai Maavu/Besan Flour – 1.5 cup
  • Water – as required to make the flour like a batter
  • Oil – for frying
  • Groundnut/peanuts – a handful
  • Curry leaves – a handful
  • Salt – for taste
  • Chilli powder – 1 tsp ( or as you need for spiciness)



Method

  • In a big bowl, add the flour and little water, first and mix well, in order to remove the lumps formed.
  • After all lumps removed, add 1 tsp oil and some more water so that, it becomes a batter. (little thinner than idli batter form)
  • Now in a kadai, pour enough oil and heat it on medium flame.
  • In a Jalli Karandi (laddle with holes), pour 1 to 2 tsp of batter in a tsp and slowly rotate it circular motion, so that the batter gets poured like a small balls.
  • Fry them, till ligh golden colour and immediately take them out from oil and filter with a kitchen towel.
  • Fry the  curry leaves and peanuts and mix them with the boondhi.

  • Sprinkle the salt and chilli powder over it and mix well.
  • Can be stored for more than a week, if stored in a airtight container.

Sending this to Diwali sweets and snacks by Lavi

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