Kara (Spicy Boondi

• Vegan

• Produce

  • 1/4 tsp Asafoetida
  • 1 Chilli, red
  • 1 Garlic - 4, small
  • 2 tbsp Peanuts

• Baking & Spices

  • 1 small pinch Baking soda
  • 1 cup Besan flour
  • 3 tbsp Rice flour
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Frozen

  • 6 Curry, leaves

• Liquids

  • 3/4 cup Water

Found on revisfoodography.com

Description

Directions

• First take a mixing bowl and add the besan flour, rice flour, asafoetida, salt, 1/2 tsp of the red chilli powder, baking soda and mix nicely. Add the water, mix thoroughly without any lumps. Look at the pic for batter consistency. Adjust water quantity accordingly.  
• Now heat the oil in a pan for frying. Hold the boondi ladle (with a long handle and large holes as shown in the pic) on top of the hot oil. Pour some batter on top of the ladle and use a teaspoon to spread the batter on the ladle. The batter will fall down through the holes in the ladle into the hot oil. Refer to my video here.   
• Fry the boondi in hot oil for a few minutes until they just start to turn golden brown. Remove from oil and place on paper napkin to remove excess oil. Now fry the peanuts, curry leaves, garlic in oil and add them to the fried boondi. Add the remaining salt, red chilli and give a nice stir so that everything is combined nicely. 
• Enjoy hot or at room temperature as a cripsy crunchy snack.