Besan flour - 1 cup
Rice flour - 1/4 cup
Cooking soda - two pinch
Salt to taste
Hing - pinch
Garlic clove crushed - 2 to 3nos
Curry leaves - few
Peanuts - handful
Oil to deep fry
1. In a bowl combine besan flour, rice flour, cooking soda, required salt and water to form thin bajji like batter.
2. Heat oil in kadai, when oil is hot take a small cup full of batter and pour it through slotted ladel( jalli karandi). The batter will fall like small pearls in oil.
3. Cook boondhi until golden and crisp. Using another slotted ladel scoop out the cooked boondhi and drain it on paper towel.
4. In another pan heat 1 tbsp, roast peanuts, curry leaves, crushed garlic cloves and hing. Remove pan from heat and add red chilli powder. Add the fried boondhi to the pan and give nice stir so masala is coated on boondhi.
Store in airtight container.
Make sure the batter is not watery or thick. If the batter is watery boondhi will be flat and stick to the bottom of kadai. If thick boondhi will not be crunchy.