Besan/ Senagapindi 2 cups
Water 1 -1 1/4 cup
Soda-bi-carb a small pinch
Oil for deep frying
Garlic Pods 4 small
Curry Leaves 10
Red Chilli Powder 1 tsp
Salt to taste
Oil 1 tsp
Method of preparation:
In a bowl, mix besan, soda-bi-carb and water together into smooth batter without any lumps.
Heat oil in a wok on medium high heat.
Use a perforated spoon to shield the oil.
Pour the batter onto the perforated spoon one spoon at a time.
Make sure to tap the perforated spoon to let the batter fall through the holes.
Stop when the wok is filled with boondi, let them turn little crisp.
Remove the boondi onto absorbent paper with the help of a skimmer before they turn dark brown.
Repeat the process until all the besan batter is finished.
Heat oil in a pan, add garlic cloves.
When they start to change color, add curry leaves.
Remove from heat and cool it down.
In a mixing bowl, add the fried boondi, fried garlic cloves, curry leaves, red chilli powder and salt.
Mix thoroughly and serve.
Notes: Make sure the besan batter is on thinner side rather than on thicker side.