To make Boondi:
1 Cup Besan, Chickpea flour/gram flour
3 tbsp Rice Flour
Salt to taste
¼ th tsp Turmeric Powder
¼ th tsp Red Chilli Powder
¼ tsp Asafoetida/Hing
To make Boondi Mixture:
2 Sprigs Curry Leaves, washed & dried
2 tbsp Peanuts
10-12 Cashews
¼ th tsp chilli powder
¼ th tsp Chat masala
Oil, for deep frying
Instructions:
Boondi Batter:
In a bowl, sift together chickpea flour and rice flour. To
this, add salt, asafoetida (hing), and chilli powder. Mix well.
Gradually add water and whisk to a smooth batter. The consistency
should be neither too thick nor too runny.
Making Boondi Mixture:
Heat oil for deep frying. For the oil test, drop a pinch of
the batter into hot oil if it rises to the oil immediately. This means that the
oil is ready for deep drying.
Once the oil and batter are ready, prepare your boondi ladle
I don't have a boondi ladle so I used a slotted spoon.
Hold the boondi ladle over the hot oil and pour the batter
gently over it. Don't tap the ladle, hold it steady letting the batter fall
through the holes drop by drop into the hot oil
Fry the boondi until golden brown. This must not take more
than a minute.Drain and transfer to a bowl with a paper towel or kitchen tissue.
Do this till all the batter finishes off.
Once done frying the boondi, add in the peanuts and cashew
nuts. Fry nuts until golden brown and drain, switch off the flame/turn off the
heat off and immediately add in the curry leaves into the hot oil. When crisp,
drain on the tissue.
Add all the ingredients in a clean bowl and add ¼ th tsp
chilli powder and ¼ th tsp chat masala and toss it lightly.
Cool down completely and store in an airtight container for
up to 2 weeks (if it lasts that long 😉)
Aps Notes:
As I have not used a boondi jara/ladle all boondi’s aren’t round but don’t worry all do not have this jara so try with the slotted spoon and don’t hesitate.
You can increase the hear by adding more chilli powder to the mixture at the end. Do not add more to the boondi batter as it will not hold spice easily when fried.
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