Kara boondi

Ingredients	Quanity
Besan flour (sanaga pindi)	1 cup
Rice flour	¼ cup
Water	¾ cup
Salt to taste
Chilli powder	½ table spoon
Cooking soda	1 tiny pinch
Oil to deep fry
Pea nuts	1 cup
Cashews	1 cup
Poha (atukulu)	1 cup
Putnala pappu (Bengal gram)	1 cup
Curry leaves	1 spring

Preparation method

1. 1.     Take a bowl, sift besan add baking soda, rice flour, and salt mix it well.
2. 2.     Now make a small dent, and water little by little and keep mixing without any lumps.
3. 3.     Mix everything well to a smooth little thicker than the bajji batter and mix it well.
4. 4.     That is the batter is now ready to make boondi’s.
5. 5.     You need perforated ladels.one to pour batter and one used to remove the fried boondis from oil.
6. 6.     Heat the oil in a kadai for deep frying, once the oil gets hot, pour the batter into the perforated ladle, keep the perforated ladle just 2-3 away from hot oil, and gently tap the poured ladle to make boondi’s fall into the oil.
7. 7.     Then fry till golden color and crispy. Then remove it from the oil and drain it in paper towel.
8. 8.     Repeat the same procedure for reamaining batter once all done. Lastly deep fry peanuts, cashews, poha, putnala pappu, add curry leaves.
9. 9.     Then take all the fried boondi, peanuts, cashews, poha, putnala pappu, and curry leaves into the bowl add some chilli powder, salt ,and pepper powder now and stir it well.
10. 10.                        Then kara boondi is ready. Store it in an air tight container.