Ingredients

• 1 cup - gram flour
• Pinch soda bicarb
• 1 tsp - hot oil
• Salt to taste
• Oil for deep frying
• 1 stalk - curry leaves
• 1/2 tsp - red chilli powder
• 2-3 pinches - Turmeric
• 3 pinches - citric acid, powdered
• 1 tbsp - broken cashewnut pieces

How to Make Khara Bhoondi

• Sift flour, salt and soda in a bowl. Add enough water to make a thick batter. Add hot oil and mix.
• Heat oil in a large frying pan till smoky.
• Hold flat perforated spoon over oil and pour some batter.
• Tap edge of spoon to drop in droplets of batter.
• Hold spoon in centre, the boondi will move to the sides.
• Sweep back the remaining batter into the bowl.
• With another perforated spoon, move around boondi for even frying.
• When crisp and whitish remove from oil, drain on kitchen paper.
• Clean spoon and wipe dry for the next round.
• When all the 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.
• Cool before storing in glass jars.