Kara Badusha / Spicy Mint Flavored Balushahi, an interesting twist to the regular sweet Badusha / Balushahi. Maida flour is combined with ground mint powder, cumin powder and chili powder to make it spicy and more aromatic.
I’m not sure if we can replace maida with any other flour like wheat or millet flour, but you can try taking half proportions of maida and other flour. The kneading process is similar to the sweet version. You need to knead it for nearly 10 mins to make a soft dough. You can replace ghee with butter or dalda or simply add warm oil to make it vegan. Always fry them on low-medium flame.
If cooked on high flame, the outer part will change its color soon and the inner part remain uncooked. Try this spicy Badusha for a change for this festive season and enjoy with your family. For more number of Diwali Snacks recipes, do check this post.
Kara Badusha | Spicy Mint Flavored Balushahi | Diwali Savory Recipes
Author: Preeti Tamilarasan
Recipe type: Snacks
Cuisine: South Indian
- 250 gms Maida / All Purpose Flour
- ½ cup mint leaves
- ½ cup curry leaves
- 2-3 tsp red chili powder
- ½ tsp cumin powder / jeera powder
- asofoetida / hing – a pinch
- salt to taste
- 2 tbsp melted ghee / clarified butter
- 1 tbsp hot oil
- water – to knead
- Please check the instructions below.
How to prepare Kara Badusha
- Clean mint leaves and let it dry in shadow overnight. No need to keep it under sunlight. Next day, dry roast mint leaves and curry leaves in a pan or kadai. Remove from the heat and allow to cool.
- Grind it in a mixer to coarse powder. Keep it aside. Sieve maida flour. Combine flour and ground mint powder in a wide mixing bowl.
- Add red chili powder, jeera powder, asofoetida and salt to taste. Mix well everything. Add enough water and knead to a smooth dough. Sprinkle warm oil & ghee and knead again. Knead it for at-least 10 mins. Close it and keep aside for 30 mins.
- Heat oil for deep frying in a pan or kadhai on low flame. Meanwhile, take the dough and make small lemon sized balls.
- Take a ball and flatten it a bit. Make a depression in the middle using thumb. To check the oil, drop a small pinch of dough. If it comes up immediately, then oil is warm enough to deep fry.
- Fry the disc in batches on
low-medium flame. Fry till the oil sizzling sound stops and badusha turns golden brown color. Remove from the oil and fry the remaining batches. Store them in an airtight container and serve. It is advisable to consume these Kara Badusha in 2 days.