KHARA (SPICY) BOONDI MIXTURE

KHARA (SPICY) BOONDI MIXTURE, YES FRIENDS,

This time I am going to show you a very easy and very interesting Tea Time Snack, KHARA (SPICY) BOONDI MIXTURE, which doesn’t need any introduction at all. I think each of you might have tasted it on one or the other occasions.

BOONDI, I think the name might have come, because the BOONDI is made with drops (boond) of gram flour +water mix. (BATTER)

BOONDI is a simple deep-fried small droplet of chickpeas flour, which passes through the tiny holes of a specially made ladle, in a pouring consistency batter form.

As soon as it is dropped in hot oil it puffs and takes the shape of small golden pearls. It becomes very crunchy and crispy during this process.

BOONDI THUS FRIED CAN BE USED IN MANY WAYS:-

1) BOONDI FRIED IN GHEE CAN BE USED FOR MAKING LADDUS. (UN Salted)

2) BOONDI FRIED IN GHEE CAN ALSO BE USED AS SWEET BOONDI MIX (MIXING SOME FRIED CASHEW, ALMONDS, KISHMISH, AND BOORA SUGAR.

3) PLAIN BOONDI CAN BE USED FOR BOONDI RAITA.

4) PLAIN BOONDI CAN BE USED IN PANI OF PANI PURI.

5) BOONDI (SPICY) CAN BE ADDED TO BHEL PURI, MASALA PURI, AND OTHER CHAT ITEMS.

6) SOME PEOPLE LIKE IT TO BE SERVED ON TOP OF MASALA RICE BHATH (BISI BELE BHATH).

7) SPICY KHARA BOONDI MIXTURE IS ULTIMATE. VERY SPICY, CRUNCHY, LIGHT, AND LIKED BY ALL. YOU MAY SEE SMALL CHILDREN ( one year), WHO ENJOY EACH BOONDI, PICKING THEM WITH THEIR CUTE LITTLE FINGERS AND EATING WITH THEIR (2-4 ) LITTLE MILK TEETH.

After knowing about this wonderful snack, I think you will definitely like to know the simplest method to make all in one snack. In my previous post (given in the description box-sweets and deserts),

I have shown how to make SWEET BOONDI LADDU. Instead of putting BOONDI in SUGAR SYRUP, YOU CAN ADD BOORA+FRIED DRY NUTS AS CASHEW, ALMONDS, MELON SEEDS, AND CARDAMOM POWDER WHEN THE BOONDI IS STILL HOT TO MAKE SWEET BOONDI MIX.

TODAY YOU WILL SEE ABOUT SPICY, CRUNCHY, CRISPY, AWSOME BOONDI RECIPE

TO MAKE A SPICY BOONDI MIXTURE YOU NEED THE FOLLOWING INGREDIENTS:

Gram flour-1 cup
Water -1 cup or as needed
Ground nuts-1/4 cup
Puffed dal (fried grams)-1/4 cup
Fresh curry leaves-1/2 cup
Oil-1 table spoon+for deep frying (400ml)
Red chili powder-1 teaspoon
Turmeric-3/4 teaspoon
Asafoetida-1 peanut size
Table salt-1 teaspoon

PREPARING THE BATTER FOR BOONDI MIXTURE

Take a cup of Gram flour and sieve to get fine flour for a smooth consistency.

In a mixing bowl, put the gram flour. Add salt, Asafoetida, and a little chilly powder. Mix nicely.
Start adding water slowly and mix it with water, stirring with a whisk, to get a uniform consistency of the batter.

Now add 1 tablespoon of oil to it and beat the batter for about 5 mts or until you get a smooth shining batter.

THE BATTER SHOULD BE OF POURING CONSISTENCY, BUT NEITHER TOO THICK NOR TOO THIN.

If the Boondi is oblong it means the batter is thick, so add little water.
If the Boondi is flat it means the batter is too thin, so add a little gram of flour.

BUT THE TRUTH IS WHATEVER THE SHAPE IS, IT TASTES AWESOME, JUST ENJOY.

METHOD OF FRYING BOONDI

Heat a frying pan and add oil of about 400-500ml for deep frying. Let the flame be high because if you fry in low flame the Boondi won’t puff nicely. As soon as the batter drops in hot oil it should immediately come up. It is better to use a wide fry pan to fry more BOONDI at a time.
The following video will show you a live demo, of how to fry BOONDI.
for making BOONDI I have used a grater, you can use a ladle also or you can use the special ladle meant for making BOONDI.

Take a big spoonful of batter and pour through the strainer, keeping it on the hot oil of the frying pan.
Now tap the strainer slowly and you will see the small droplets fall in hot oil and instantaneously it comes up,
As soon as the surface of the oil is covered with BOONDI, stop dropping the batter and now fry the BOONDI flipping it with a ladle on both sides.
When the color and texture change (becomes crisp), remove the straining with a strainer on a kitchen towel.

TO MAKE THE BOONDI MIXTURE YOU NEED THE FOLLOWING

After frying the boondi, fry the groundnuts and fried grams in the same oil.

Now fry some curry leaves in the same way till crispy and add to the BOONDI MIX.
Mix all when still hot and add the mixture of red chilly powder, salt, and hing. It is already in the batter so add a little from the top of the fried mixture.

HOT AND SPICY, CRISPY AND CRUNCHY, THE KHARA BOONDI MIXTURE IS READY TO EAT

ANYTIME ANYWHERE WITH ANY COMBINATION

NOTE:

1) You can add cashews and dry coconut slices (fried) .adding these enhance the taste but shortens the shelf life.
2) Here I have shown a very basic BOONDI MIXTURE which is multipurpose.

3) Store it after it is completely cooled in an air-tight container.
4) Some people like to color and mix with NAMKEEN MIXTURE

(which I will be showing in my upcoming post, very shortly).

5) Please do try and tell me how it came.
https://padmas-navaruchi.in/2020/12/fried-avarekalu-mixture/