Ingredients:

• 1 cup – gram flour
• 1 pinch – soda bicarb
• 1 tsp – hot oil
• salt
• oil for deep frying
• 1 stalk – Curry leaves
• 1/2 tsp – Red Chilli powder
• 2-3 pinches – Turmeric
• 3 pinches – citric acid powdered
• 1 tbsp – broken Cashew nut pieces

Method:

1. Put flour, salt and soda in a bowl.
2. Add enough water to make a thick batter.
3. Add hot oil and mix.
4. Heat oil in a large frying pan till smoky.
5. Hold a flat spoon over oil, pour some batter.
6. Tap edge of spoon to drop in droplets of batter.
7. Hold spoon in the centre, the boondi will move to sides.
8. Sweep back the remaining batter into the bowl.
9. With the other spoon move around the boondi.
10. When crisp and whitish, remove from oil, drain on kitchen paper.
11. Collect in a large plate.
12. When all the batter has been used, add cashew to oil.
13. Fry to a light golden, drain and add to boondi.
14. Hold stalk of leaves with tongs and dip into oil.
15. When bright and crisp, remove, cool and crush lightly.
16. Add to boondi.
17. Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
18. Mix well with both hands.

Recipe courtesy of Sirisha