Khara Bhoondi

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1 cup - gram flour
  • Pinch soda bicarb
  • 1 tsp - hot oil
  • Salt to taste
  • Oil for deep frying
  • 1 stalk - curry leaves
  • 1/2 tsp - red chilli powder
  • 2-3 pinches - Turmeric
  • 3 pinches - citric acid, powdered
  • 1 tbsp - broken cashewnut pieces

How to Make Khara Bhoondi

  • Sift flour, salt and soda in a bowl. Add enough water to make a thick batter. Add hot oil and mix.
  • Heat oil in a large frying pan till smoky.
  • Hold flat perforated spoon over oil and pour some batter.
  • Tap edge of spoon to drop in droplets of batter.
  • Hold spoon in centre, the boondi will move to the sides.
  • Sweep back the remaining batter into the bowl.
  • With another perforated spoon, move around boondi for even frying.
  • When crisp and whitish remove from oil, drain on kitchen paper.
  • Clean spoon and wipe dry for the next round.
  • When all the batter has been used, add cashew to oil.
  • Fry to a light golden, drain and add to boondi.
  • Hold stalk of leaves with tongs and dip into oil.
  • When bright and crisp, remove, cool and crush lightly. Add to boondi.
  • Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
  • Mix well with both hands. Check for taste.
  • Cool before storing in glass jars.