Ingredients:
- Besan 500g
- Rice flour 1cup
- Chilli powder 5 tsp + more
- Garlic powder 3 tsp + more
- Asafoetida 1tsp + more
- Fennel powder 1 tsp
- Roasted peanut 400g
- Roasted chickpea 400g
- Curry leaves
- Salt
- Baking soda a small pinch
- Mix together besan, rice flour, chilli powder, garlic powder, asafoetida, fennel powder and salt
- Transfer 1/2 cup of this mix to another bowl to make boondi
- To the first mix add water little by little and make smooth dough
- Fill this in a sevanazhi and press dirctly into the hot oil in circular motion
- Fry until golden crisp ; do not over fry
- When this dough is finished, start making boondi
- To make boondi batter add water to the flour mix and add baking soda
- Make a batter of flowing consistency
- Through a perforated ladle pour the batter to the hot oil and fry until golden crisp
- Once ready remove from oil and repeat until the batter is finished
- Fry roasted peanut and chick pea; take care not to over fry them
- Finally add a lot of curry leaves to the hot oil and fry them until crisp
- Now mix everything together; crush the sav to make them small
- To this mix add chilli powder, asafoetida, salt and garlic powder according to taste
- Allow this to cool completely
- Store in an air tight container
- This will stay good for several days if stored properly
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