|
Ingredients
|
Quantity
|
|
Garam flour
|
1 cup
|
|
Soda bicarb
|
1 pinch
|
|
Hot oil
|
1 tsp
|
|
Salt
|
to taste
|
|
Oil
|
for deep frying
|
|
Curry leaves
|
1 stalk
|
|
Red chilli powder
|
½ tsp
|
|
Turmeric
|
2 to 3 pinches
|
|
Citric acid powder
|
3 pinches
|
|
Broken cashew nut pieces
|
1 tbsp
|
Perforated large flat spoon. Perforated large deep ladle.
Sift flour, salt and soda in a bowl. Add enough
water to make a batter that will coat back of spoon thickly. Add hot oil and
mix. Heat oil in a large frying pan till smoky. Hold flat spoon over oil, pour
some batter. Tap edge of spoon to drop in droplets of batter. Hold spoon in
centre, the boondi with move to sides. Sweep back the remaining batter into
bowl. With other spoon move around boondi for even frying. When crisp and
whitish remove from oil, drain on kitchen paper. Collect in a large plate. The
crisping process continue till cooling. Clean spoon wipe dry for next round. When
all batter has been used, Add cashew to oil. Fry to a light golden, drain and
add to boondi. Hold stalk of leaves with tongs and dip into oil. When bright
and crisp, remove, cool and crush lightly. Add to boondi. Sprinkle salt, citric
acid, turmeric and chilli powder over boondi. Mix well with both hands. Check
for taste. Adjust as desired. Cool before storing in glass jars.
