Khara Boondi

TAKE 1 AND 1/2 CUP FINE GRAM FLOUR(CHANA DAAL) IN A BOWL...

ADD 1 TSP RICE FLOUR,1 TSP RED CHILLI POWDER,1/2TSP TURMERIC POWDER IN THE GRAM FLOUR

ADD REQUIRED QUANTITY OF SALT IN THE FLOUR. HERE I HAVE TAKE 1/2 TSP .

MIX THE DRY FLOUR PROPERLY

ADD REQUIRED WATER AND MAKE THIN FLOWING CONSISTENCY BATTER.

ADD WATER IF YOUR BATTER IS THICK.

FORM A LUMP FREE FREE FLOWING BATTER.

CHECK YOUR BATTER CONSISTENCY WITH SPOON. IF IT FLOWS DROPLY ,THEN OK ELSE ADD MORE WATER

HEAT OIL FOR FRYING. TAKE BOONDI PERFORATED LADDLE AS SHOWN.PLACE IT ABOVE WOK AT A DISTANCE OF 8CM

ADD LADDLE OF FLOWING BATTER ON THE PERFORATED SPOON.SMALL BOONDIS WILL FALL DOWN IN THE OIL

LET THE BOONDIS FRY TILL CRISP. IT TAKES AROUND 3-4 MINS.

ONCE DONE...REMOVE FROM THE FLAME AND COLLECT IT ANOTHER VESSEL

REPEAT SAME PROCESS FOR REST OF THE BATTER.IF BOONDIS ARE FLAT,YOUR BATTER IS THIN ..

IF YOUR BOONDIS HAVE TAILS,THEN YOUR BATTER IS THICK.

FRY 1 CUP PEANUTS IN HOT OIL

ADD WASHED AND DRIED CURRY LEAVES TO THE OIL AND FRY

ADD THE FRIED CRISPY CURRY LEAVES AND PEANUTS TO THE BOONDIS

ADD 1 TSP RED CHILLI POWDER AND MIX WELL

YOU CAN ADD MORE RED CHILLI POWDER IF YOU WANT TO HAVE SPICY BOONDIS..MIX WELL AND STORE IN DRY JAR

KHARA BOONDIS ARE READY....