Ingredients:

• 2 cups – besan (chick peas flour)
• Orange food colour (optional)
• Ghee or oil, to deep fry
• 2 tbsp – Raisins
• 2 tbsp – Cashew nuts
• Salt
• 1 tsp – mustard
• Some Curry leaves
• 1/2 tsp – chilli powder
• 1/2 tsp – Turmeric powder

Method:

1. Mix besan with water and make a thick batter as for pakoda or bhaji.
2. Add colour (optional) and salt.
3. Heat oil or ghee till moderately hot.
4. Hold a large perforated ladle over the oil and pour some batter on it.
5. Small drops of batter will fall into the oil and puff up like beads.
6. Fry till they are just crisp.
7. Drain on kitchen paper.
8. Use up all the batter thus.
9. Fry the raisins and cashew nuts in the same oil or ghee and add to the boondis.
10. Heat 2-3 tbsps of oil, season with mustard, curry leaves, 1/2 tsp each of chilli and turmeric powders.
11. Add to the boondi and mix well.