Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Showing posts with label CRUNCHY MUNCHY. Show all posts
Showing posts with label CRUNCHY MUNCHY. Show all posts

Thursday, October 28, 2010

Kara Boondi

Kara Boondi is a very famous deep fried snack and savoury. Its good to eat at tea/coffee time. This can also be prepared for Deepavali. Its available in most of the shops in India. I just love it in Adyar Anandha Bhavan in Chennai and Bangalore.

I sometimes make from leftover Bajji Maav/Batter.

Kadalai Maav/Besan/Chickpea flour - 2 cup
Chola Maav/Corn Flour - 1 tspn
Red Chilli powder - 1/2 tspn( As per your taste)
Cashews - 1 tspn(Chopped)
Groundnuts - 1 tspn
Asafotida/Hing - a pinch
Curry leaves - few
Oil for deep frying

Preparation Method

Mix Kadalai Maav, Chola Maav, salt, red chilli powder with little water to form a batter.
Heat oil for deep frying, reduce flame take Jara/Jarni/Ladle with holes and pour the batter in this.
Then deep fry those till brown and keep it in a bowl. Do the same with the balance batter.
After completion of the batter, deep fry cashews, groundnuts and curry leaves. Add these on the Boondi.

Kara Boondi is ready to eat. This can be served with any sweets or as it is. Its tasty for rasam rice and top it for Bisibelebath Rice.

Thursday, March 19, 2009


Kalkal name sounds different, but trust me its a very tasty snack similar to chips. No one can eat just one feel like munching.......A good snack liked by my family members.

Maida(All purpose flour) - 2 cups
Vanaspati/dalda - 3 tspns or hot oil - 4 tspns (I used vanaspati)
Red chilli powder - 1/2 tspn
Peringayam(Asafotida) - 1/4 tspn
Salt - 1 tspn
Oil for deep frying
(Omam(ajwain) or jeera(cumin) - optional I have not added.
Preparation method
In a wide bowl, add maida, vansapati and mix well
Now add red chilli powder, asafotida and salt.
Sprinkle water and mix well like chapathi dough. close a lid and leave it for 5mins.
Make small balls and spread like chapathi.
Take a knife and cut into thin strips both vertically and horizontally.
Take out the pieces and drop in hot oil.
Cook both sides and remove when golden brown.
Fluffy chips is ready is eat. It can be served as it is or with tomato ketchup or any dip.
Notes- Can be stored in air tight container.

Saturday, March 14, 2009


Kodbale is a very tasty and crispy snack. It can be stored even for a week in air tight container. It is very famous snack in Karnataka India. Its called kodbale since its in the shape of bangle. One of my favourite too…

Rice flour – 2 cups
Maida - 1 cup
Chiroti Rava – ½ cup(Semolina)
Dry Red Chilli -4 nos
Grated Coconut – 1 cup
Asafotida – 1 pinch
Hot oil or vanaspati – 4 tspns
Oil for deep frying
White Til seeds can also be added(optional)

Preparation MethodIn a thick bottom Kadai, put rice flour, maida, chiroti rava and fry it for sometime till it becomes warm in medium-low flame. Fry continuously so it doesn’t burn.
Transfer it to a bowl. Allow it to cool.
Heat hot oil or vanapati and add to the flour.
Grind grated coconut and dry red chilli with little water to a fine paste.
Now add this mixture to the flour and slowly mix well.
Add salt and asafetida sprinkle little water and make soft dough.
Take lemon size ball and roll out into thin line(may be to chalk piece thickness) on the picture shown and roll in to form a circle.
Heat oil in a kadai and drop these rolls and deep fry till brown in low flame on both sides.

Kodbale is ready to eat. It can be served with coffee/tea.


Sara's Corner
Blog Widget by LinkWithin

Click here

Click here
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner., pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template