Put good quality chickpea flour in a mixing bowl.

Add rice flour to give a crispy texture and mix.

Pour water in small batches and mix well till we get a soft and silky texture.

Put this batter aside for 10 minutes so that flour absorbs water.

Use deep bottom kadai to fry boondi recipe, pour oil and bring it to the right temperature at high flame.

To check the temperature of oil, put a few drops of batter, if they float then the oil is ready, bring to medium flame.

Use medium to big size holed boondi strainer and pour batter over it and shake/ rub batter so that droplets fall in oil.

Deep fry boondi recipe on medium flame and once they turn crisp and golden brown remove from oil and drain excess oil.

Transfer to a wide vessel and continue frying remaining batter.

Meanwhile, add red chilli powder, coriander powder, salt and jeera powder in a bowl and sprinkle this spice powder while boondi is hot so spices stick and coat well.

To give nutty flavor on each bite deep fry peanuts and put over boondi.

Similarly deep fry curry leaves and crushed garlic to give additional flavor.

Mix all spices and store kara boondi recipe in an air tight container once they are cooled.