Preparation and Cooking Time: 45 min.
2 cups Gram Flour (Besan)
¼ tsp Turmeric Powder
¼ tsp Red Chilli Powder
⅛ tsp Asafoetida (Hing)
½ tsp Salt
½ tbsp Oil
Oil for frying
In a big bowl add the gram flour, turmeric, red chilli powder, asafoetida and salt. Using a whisk, mix well then add water slowly to make a thick batter but pouring consistency and leave aside for 5 minutes. (It should be lump-free)
In a wok heat the oil on a high-medium flame, add ½ tbsp oil in the batter and whisk well (use the hot oil from the wok).
Using a boondi jhara pour the batter with a ladle and slightly tap the jhara in the wok as the boodi will drop and come out.
Fry the boodis until nice and crisp then drain on a paper napkin.
Repeat the process as above in batches.
NB: If you see the boondis coming out long that means the batter is too dense or if they come out flat, that means the batter is too thin.