Khara Boondi

Ingredients:
Besan/Chana flour-1 cup
Rice flour-2 tbsp
Chilly powder-1 tsp +1 tsp
Asafoetida/hing- a pinch
Curry leaves-2-3 sprigs(Microwave for a minute)
Cashewnuts-2 tbsp,broken(Microwave for few seconds)
Groundnuts-1/4 cup(I used readymade masala peanuts)
Salt- to taste
Water-as much as needed to make the batter
Oil- to deep fry + 2 tsp oil

Method:

1. Take a mixing bowl, mix besan,salt to taste,chilly powder,asafoetida,rice flour,2 tsp oil with water.
2. The batter should be medium thick like that when you make Bhajias that is of flowing consistency.
3. Add water little by little when you make the batter.
4. The batter should be perfect,or else there are chances of boondi getting tails.(For few I got tails since I need to practice)
5. To check if the batter is fine,take a spoon ,dip the backside of the spoon in the batter and drop it in the hot oil.
6. If it forms round boondi then the batter is fine.
7. Now take the boondi maker or the perforated ladle,add batter and drop boondis in hot oil with the help of a ladle.
8. Cook on both the sides evenly until golden brown and turns crisp.
9. Transfer it in a kitchen tissue to remove excess oil.
10. Now take a clean and dry mixing bowl,add the boondi,salt to taste,roasted cashewnuts,groundnuts,chilly powder and curry leaves.
11. You may also season with mustard seeds.
12. If you  are using raw groundnuts,deep fry it in oil and then add.
13. You may also deep fry cashewnuts and curry leaves.
14. Toss all the ingredients together,cool it completely and store it in an airtight container.
15. You may also prepare salted plain boondi without adding any spices and seasoning.
16. Khara boondi goes best with Bisi bele bath,curd rice etc.