Khara Boondi

How to Prepare

1. Prepare the batter by mixing 2.5 cups of besan with water to form a smooth, flowing consistency. Add a pinch of turmeric and salt to taste.
2. Heat 5 cups of oil in a deep frying pan over medium heat. Test the oil by dropping a small amount of batter; it should rise immediately.
3. Hold the boondi ladle over the hot oil and pour a ladleful of batter through it, allowing small droplets to fall into the oil.
4. Fry the boondi until golden and crisp, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
5. Repeat the process until all batter is used, making batches for 20 servings.
6. In a separate pan, heat 2 tablespoons of oil and fry 1 cup of peanuts until golden. Remove and set aside.
7. In the same pan, fry 1 cup of roasted gram dal and 0.5 cup of cashew nuts until golden. Remove and set aside.
8. Fry 20-25 curry leaves until crisp and add to the mixture.
9. Mix the fried boondi, peanuts, roasted gram dal, cashews, and curry leaves in a large mixing bowl.
10. Add 2 teaspoons of red chili powder
11. 1 teaspoon of asafoetida, and salt to taste. Toss everything together to coat evenly.
12. Allow the mixture to cool completely before storing in an airtight container.