Instructions

1. In a mixing bowl add chickpea flour, rice flour, salt, turmeric powder, asafetida, baking soda.
2. Mix with a spoon and add water little by little till the consistency is slightly thin.
3. Using a whisk make a smooth batter.
4. Heat oil in a deep bottomed pan. Take a dry perforated ladle and place it above the hot oil and add some batter with a spoon on the perforated ladle.
5. Spread the batter lightly with a spoon and allow the droplets fall in the oil.
6. On a medium flame begin to fry the boondi.
7. When the boondi has become crisp and golden, turn them with a slotted spoon.
8. Remove with a strainer spoon draining the extra oil. Place them on kitchen paper towels. Repeat the process till the batter is done.
9. In another small pan, take 3 table spoons of oil.
10. Add peanuts and fry till brown. Add curry leaves once the peanuts are fried.
11. In a plate add fried boondi, peanuts, curry leaves and red chilli powder and mix well.
12. Store the boondi in an air tight container.
13. Serve as tea time snack.