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Tuesday, October 25, 2011


  1. besan/gram flour-2cup
  2. water
  3. oil-for frying
  4. salt-to taste
  5. curry leaves
  6. cashew-nuts-1/4cup
  7. red-chili powder-1/2tsp

  • mix gram flour and water into a thick flowing batter. 
  • heat oil for deep frying.
  • test whether the oil is hot by placing drop a little batter into the oil.
  • it must rise up immediately.
  • place the jalli karandi over the oil,it shouldn't touch the oil.
  • take a karandi and pour the batter on the jalli karandi.
  • small drops of boondis will fall in the oil.

  • when the boondis change color,use the other jalli karandi to remove it on a paper towel.

  • in the same oil fry the curry leaves and cashew-nuts.
  • mix the boondis  fried cashew-nuts,fried curry leaves,salt and red-chili powder.

  • mix the kara boondi and powders.

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