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1 cup - gram flour
Pinch soda bicarb
1 tsp - hot oil
Salt to taste
Oil for deep frying
1 stalk -
1/2 tsp -
Red Chilli powder
2-3 pinches -
3 pinches - citric acid, powdered
1 tbsp - broken
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.