Boondi: Savory Snack

What you need

Besan /Chickpea flour: 1 cup

Salt: ¼ teaspoon or to taste

Baking Soda: a pinch

Canola oil: 1 tablespoon to mixing with batter

Water : ¾ cup

Canola oil: use the same oil used to fry the omapodi

How I made

In a bowl, mix besan, salt and cooking soda. Slowly add water and mix to get a lump less batter. The consistency of the batter should be very thin. When you pour a ladle full of batter, it should fall down freely.

Heat oil in a thick bottomed pan and when it become hot, add a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan, but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi. It took about 6 minutes. Remove them with a slotted spoon and drain excess oil in a kitchen towel.

Repeat the process until you finish the entire batter.