Recipe: Khara Boondi [edit]

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Yield: 1 servings

1	cup Gram flour
1	pch Soda bicarb
1	teaspoon Hot oil
	Salt to taste
	Oil for deep frying
1	stalk curry leaves
½	teaspoon Red chilli powder
2	pch turmeric, (2 to 3)
3	pch citric acid powdered
1	tablespoon Broken cashewnut pieces
	Perforated large flat spoon.
	Perforated large deep ladle

Step 1	Sift flour, salt and soda in a bowl.
Step 2	Add enough water to make a batter that will coat back of spoon thickly.
Step 3	Add hot oil and mix.
Step 4	Heat oil in a large frying pan till smoky.
Step 5	Hold flat spoon over oil, pour some batter.
Step 6	Tap edge of spoon to drop in droplets of batter.
Step 7	Hold spoon in centre, the boondi with move to sides.
Step 8	Sweep back the remaining batter into bowl.
Step 9	With other spoon move around boondi for even frying.
Step 10	When crisp and whitish remove from oil, drain on kitchen paper.
Step 11	Collect in a large plate. The crisping process continue till cooling.
Step 12	Clean spoon wipe dry for next round.
Step 13	When all batter has been used, Add cashew to oil.
Step 14	Fry to a light golden, drain and add to boondi.
Step 15	Hold stalk of leaves with tongs and dip into oil.
Step 16	When bright and crisp, remove, cool and crush lightly.
Step 17	Add to boondi.
Step 18	Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
Step 19	Mix well with both hands. Check for taste.
Step 20	Adjust as desired. Cool before storing in glass jars.
Step 21	Making time: 30 minutes
Step 22	Makes: 150 g approx.
Step 23	Shelflife: 2-3 weeks