KARA BOONDHI

INGREDIENTS:

1. Bengal Gram flour            2 cups
2. Rice flour                          1 tbsp
3. Powdered salt                    1 tsp
4. Water                                 1/4 cup
5. Salt                                    1 tsp
6. Chilly powder                   1 tsp
7. Oil                                     for frying

FOR SEASONING:-

1. Curry leaves                    1 tbsp[optional]
2. Broken Cashewnuts        2 tbsps[optional]

METHOD:-

• Sieve gram flour and rice flour together. 
• Add 1tsp of salt and chilly powder mix with water to form pouring consistency.
• Should be a little thinner than the bajji dough consistency.
•  Wash and wipe the boondhi ladle which contains small holes.
• Keeping the ladle over hot oil in your left hand,
• Pour 1/4 cup of batter on top of the ladle using your right hand.
• Tap the ladle with a spoon gently.
• Small droplets will fall in the oil and get fried.
• While frying, gently turn over the boondhis by another ladle on medium heat.
• Drain excess oil using colander.
• Repeat the same process till all the boondhis are fried.
• Fry curry leaves, cashew nuts at the end, and mix in the boodhis.

NOTE:-

• For best results-- wash and wipe the ladle each time before frying.