Karam Boondi


Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna


Karam Boondi 685

 

Ingredients

Senagapindi (Gram Flour) : 1 Cup

Bengal Gram Powder

Biyyam Pindi (Rice Flour) : 1 Cup

Rice Flour

Karam (Red Chilly Powder) : 1 tsp

Kaaram

Salt : As Per Your Taste

Karivepaku (Curry Leaves) : 2 Stems

Curry Leaves

Jeelakarra (Cumin Seeds) : 1 Tsp

Cumin Seeds

Jeedipappu (Cashew) : As you Wish

Kaju

Pallilu (Pea Nuts) : 1/2 Cup

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Oil : To Fry

Boondi Apaka : For making boondi

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Apaka (Strainer) : For taking out fried boondi

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Procedure

Step 1 : Mix 1 cup Gram Flour and 1 cup Rice Flour with water in a bowl (Palchaga Kalupu kovali)

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S 03 Bengal Gram Paste

Step 2 : Place Curry Leaves on Big Flat Plate (So That It will fry when hot boondi is added)

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Step 3 : Fry boondi in oil with the help of Boondi Apaka by adding flour mixture every time in high flame

S 04 01 Boondi Making

S 04 02 Making Boondi

S 05 Boondi Making


Step 4 : Deep Fry Boondi till golden colour (Crispy too), put it in the plate with Curry Leaves

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Step 5 : Fry Cashew & Peanuts in oil, blend 1 tsp Cumin Seeds, 1 tsp Karam & Salt together

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Step 6 : Add fried Cashews &Peanuts, Blended powder and mix the Boondi thoroughly and store it closed Steel Box

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Crispy Karam Boondi is ready for evening Snacks :)

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