Khara Boondi - video post

Khara boondi is an integral part of any Indian savory snack. They can be called as  spicy pearls made using gram flour / besan. Boondis can be used in various preparations , garnish for jal jeera, spread over the serving of Bisi Bele baath, or even had as a plain tea time snack. Boondis are prepared in large numbers to be added to chiwdas/ mixture during Diwali.
Today we shall see how we can make this tasty snack at the comfort of our home. I am also including a video to demonstrate how to make boondis.

Preparation Time : 10 mins
Frying Time : 30-40 mins
Complexity : Difficult.

Ingredients
4 cups besan/ kadala maav/ gram flour
1 cup rice flour
2 tsp red chilli powder
Salt to taste
pinch of Asafoetida
handful of peanuts
handful of cashewnuts - slit into halves
few curry leaves
Oil to deep fry

Tips mentioned in note section . Do read it without fail .
Method

• Take the gram flour/kadala maav/besan and rice flour in a mixing bowl.
• Add required amount of red chilli powder,salt and mix well with a spoon/fingers.
• Add water little by little and make a lump free batter . The batter should be like Dosa batter ; not too thick not too thin.
• Heat oil in a kadai, let there be sufficient oil so that the boondis can sizzle up and float well. If the quantity of oil is less , the boondis will stick to one another and form a cluster.
• The oil has to be very hot , just like how you keep the for puris. The flame has to be reduced to medium once we had poured in one batch of the batter into the oil.
• Use a boondhi jhara/ boondi ladle (pics shown below) and pour the batter on that ladle while holding the handle over the hot oil.
• Lightly tap the ladle such that all the batter falls into the oil.
• The boondis take a nice round shape and start sizzling in hot oil. Fry on medium flame and take it off when the sizzling stops and the boondis feel crunchy.
• Repeat the steps until all the batter is used up.
• In the same oil fry some groundnuts , cashewnuts and curry leaves and add it to the boondi . 
• Sprinkle some red chilli powder, salt and Asafoetida (hing) and mix it well with a spoon.
• Store in an airtight container and use a dry spoon always.

Note : in case you don't have the boondi maker spoon , you can always use the big ladle (karandi/ Karcha) with holes that we use for frying papads , vadas etc.

Donot over crowd the oil and keep tapping the ladle , boondis will  be elongated and not round .

Boo dia also become long due to improper batter consistency. Pls check the batter consistency before making .

Wipe the bottom of the ladle after each batch so that the remaining batter is removed and the holes are clear for the next batch .