It is that time of the year, where we don’t might on the calories. Diwali is an important festival celebrated all over India with great joy. While I try making different sweets and savory every year, there are some standard recipes, that are very special and brings nostalgic memories. One such is the karaboondhi that is very famous during diwali festival. It is made with the good old gram flour and rice flour like its counter part Omapodi. The consistency and proportion of gram flour :rice flour is different. Also, we need a boondhi karandi/ladle or ladle that has holes to make karaboondhi. The spicy karaboondhi is simple to make and very tasty to eat after all the sweets gulped. I love to eat this karaboondhi with curd rice , an ultimate combo. Do try this karaboondhi for Diwali festival.
Ingredients
Instructions
- In a sieve, add half a cup of gram flour , two teaspoons of rice flour , a fat pinch of baking soda and salt. Sieve everything together.
- Add quarter cup of water. Make them to a bajji batter consistency by adding 2-3 teaspoons more water.
- Using a boodhi ladle, make boondhis and deep fry them for 2-3 mins. Strain the boondhis from oil.
- Deep fry peanuts, cashews, crushed garlic, curry leaves. SEt them aside.
- In a wide bowl, add he fried boondhis, nuts, curry leaves and garlic. Add a teaspoon of pounded garlic along with salt. Toss them , so they coat well. Store in an air tight container, until serving.
Notes
- The consistency of boondhi batter is very important. Very thick batter result in dense boondhis. Too much watery batter results in lot of oil absorption.
- I have used garlic in this boondhi. you can skip them and replace with asafoetida powder.
- Increase the quantity of red chilli powder, based on your spice levels.