Kara Boodhi / Besan flour crispy ball

When I was in the college I prefer to have kara boodhi instead of mixture.. So for every deepavali when my mum makes mixture she keep some kara boodhi separately for me. This is one of the easiest snack. This is can be eaten alone or with curd or mixed in for mixture or used to make ladoo.
Gram flour(Besan) - 2 cup
Rice Flour -2 tablespoon
Water - 1.5 to 3 cups (make sure u add slowly)
Red Chilli power - 2 tsp(adjust to ur spice level)
Asafoetida - 1/4 teaspoon

Baking soda - 1/4 teaspoon
Curry leaves- few
Peanut - 1/4 cup 

Cashew nut - 2 tablespoon (optional) I have used baked cashew
Salt- to taste
Oil- for deep fry and one tablespoon of hot water for making batter

Mix the besan flour, rice flour, salt, asafoetida, baking soda and red chilli powder and a tablespoon of hot oil along with water (add water gradually till it gets a dripping consistency - the batter should be little watery than bajji batter).


Tip from my mom: To check the consistency of the batter take a spoon and drop it in hot oil it should stand round if u get other shape like tail etc.. add more water. If it is runny in the oil add more flour. Make sure you hv right consistency
Heat the oil in the heavy bottom kada for deep frying. You need 2 ladles with small holes for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil. Hold the small hole ladle on the top of oil and pour the batter on it and use the spoon to make circular movements. This will push the batter thro' small holes and form small balls.
Fry till the oil sound subsides and in deep brown color. Then only we can get crispy boondis.
Take out from oil and drain it in a kitchen paper towel. Repeat it for whole batter. Make sure after each use u clean the laddle used for dropping the batter. This will give u round shaped ball each time
Fry the peanuts and cashews in the same oil or separately. Keep it aside. Then heat little Oil in a pan, fry curry leaves. 

Finally mix it all into the boondi and store it in air tight container
Enjoy the crispy snack

I'm sending this post to Love2Cook Malaysia's Event Deepavali Delights 2012