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Nutritional Value
- Energy - 156 cal
- Protein - 4 g - 8%
- Carbohydrates - 12 g - 4%
- Fiber - 3.2 g - 11%
- Fat - 10 g - 13%
- Cholesterol - 0 mg - 0%
- Vitamin A - 105 mcg - 4%
- Vitamin B3 - 0.4 mg - 3%
- Vitamin B9 - 30 mg - 8%
- Vitamin C - 0.4 mcg - 0%
- Calcium - 11 mg - 1%
- Iron - 1.2 mg - 7%
- Potassium - 144 mg - 3%
- Sodium - 15 mg - 1%
- Magnesium - 26 mg - 6%
- Phosphorus - 66 mg - 5%
- Zinc - 0.4 mg - 4%
- Gram flour contains high protein and fibre which makes it ideal for weight loss. It helps to control cholesterol levels and reduce hypertension.
- It contains magnesium that helps to maintain blood pressure and prevents heart diseases.
- Iron and other minerals help prevent anemia and enhance metabolism.
- Rice flour and gram flour are ideal to be included in a gluten free diet
- Curry leaves are rich with antioxidants that prevent oxidative damage and help support the cardiovascular system and nervous system. .
- It helps in maintaining blood glucose levels and secretion of insulin hence ideal to be included in diabetic diet.
- It also has nutrients that are healthy for eyes, skin and hair.
INTERESTING FACTS
- Kara Boondi is used to garnish many popular Indian chaat varieties. A few side dish varieties also include it for its crunchiness.
- This spicy snack goes well with curd and yogurt based Indian dishes. It is also included to prepare one of the famous Indian condiment known as Raita.
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Suggested consumable by age groups
- A significant amount of a quarter to half cup can be enjoyed by all age groups.
Good times to eat:
- It is perfect as an evening snack.
Eat along with:
- This can be eaten alongside tea or coffee with Indian sweet treats or its own sweet version Boondi.
- It also tastes good to have it as a side dish for Indian meals, especially curd rice.
When not to eat or eat more often:
- Regular consumption can be avoided considering that it is a deep fried snack.

Story/History of recipe
Boondi is originally a sweet variety originated from Rajasthan. Later a savoury version was also created which is known as Kara or tikka boondi. Boondi is such a versatile creation which is popular all over India. It is a commonly available household snack that is also specially prepared for festivals in India.
Recipe Ingredients, Preparation Steps and Occasions Served
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Ingredients
The following are the ingredients needed for Kara Boondi,
- Gram flour - 2 cups
- Rice flour - 1- 2 tablespoons
- Chilli powder - ½ teaspoon or as per your preference
- Turmeric powder - a pinch
- Asafoetida/hing - 1 teaspoon
- Salt as required
- Garlic (crushed) - 5 cloves
- Curry leaves - as preferred (chopped and fried)
- Cashews - 1 tablespoon (roasted)
- Groundnuts - 1 tablespoon (roasted)
- Water as required for batter.
- Oil as required for deep frying.
Preparation Steps
For preparing batter:
- Take a large bowl, add gram flour, rice flour, salt and mix well.
- Add water as much as required to mix the flour into a paste and mix well.
- Add chilli powder and turmeric powder.
- Keep whisking to avoid lumps and add more water to make it thin. It must have the consistency which is slightly thinner than Dosa batter.
- You can adjust the consistency by adding more flour or more water as required.
- Once the batter is ready add asafoetida.
For preparing Kara Boondi:
- In a wide heavy bottomed pan, add oil as required for deep fry and let it heat at high flame.
- Once the oil is hot enough take a 'Kara Boondi karandi' or any perforated steel plate or ladle hold it above the pan.
- Take half a cup of prepared batter and gently pour on the perforated surface. If required gently tap on it.
- The batter will start to fall in the shape of small beads through the holes.
- Keep tapping until the batter has completely finished.
- The small balls of Kara Boondi will start to float up at this time and gently stir them all to cook evenly.
- Let it fry until it turns golden brown colour. Once the sizzling sound and bubbles have stopped take it out and transfer it a strainer or tissue paper to remove excess oil.
- Once the first batch of Kara Boondi, that is the first half a cup of batter is completely cleared out through the perforated surface, drown the ladle in water and clean it. This way the holes won't get blocked by batter
- Use a dry cloth to clean it and make sure it is not wet before you start with the next batch.
- Repeat the same process for the remaining batter.
- Once the Kara Boondi is done, take them in a large bowl.
- Add curry leaves, crushed garlic, cashews and groundnuts, toss and mix them well. You can also add or ignore any nuts as per your preference.
- Prepared Kara Boondi can be stored in an airtight container for a month.
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