Diwali Mixture or this Kara Boondi is a wonderful savory you can make this festival season and enjoy. This is very much similar to the South Indian Mixture we make, only this is made slightly different and with lesser components added.
Amma has a standard list of dishes that she makes for each Diwali and the list is added with new ones each year. This has become more prominant after I have started blogging. However, with the standard ones, we don’t skip.
This Deepavali Mixture is one of those. This is not only easy to make, but tastes out of the world with all those nuts added. Try this and you won’t stop with just one serving!
For making Kara Boondi
1 cup Besan
Salt to taste
1/2 tsp Red Chilli powder
A Pinch Cooking Soda
Water for mixing
Other ingredients needed:
1/2 cup Peanuts
1/4 cup Cashew nuts
1/4 cup Fried gram
1/4 cup Almonds
1 tsp Turmeric powder
2 tsp Chili Powder
Salt to taste
Cooking Oil for deep frying
Boondi ladle for making boondi
Kadai / Deep bottom pan for frying
Method to prepare:
For making the Kara Boondi
In a bowl, take the besan, red chilli powder, salt, cooking soda and mix well. Add water slowly and mix to get a lump less batter. The consistency of the batter should of pouring one. When you pour a ladleful of batter, it should fall down freely.
Heat a pan with oil. When it is hot, scoop a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi.
Repeat till you are done with the entire batch.
Next add the peanuts, fry till it is cooked on all sides. Remove on a kitchen towel.
Then add cashew nuts, chopped almonds. Cook for 2 minutes. Drain over the kitchen towel.
Finally, add the fried gram. Remove to a kitchen towel. Toss around and sprinkle chilli powder and salt over it.
Mixing the Diwali Mixture!
Take a wide mouthed bowl, add the kara boondi first, next add the fried nuts
When you are done with mixing with all the ingredients, check for salt and spice. Add more chili powder over it and mix again.
The batter for the boondi should be very thin and should be cooked very crisp.
Remember you are adding salt at various stages, so check before you add each time.
When it becomes cool, store the mixture in an air tight container.