INGREDIENTS
2 cups sifted chik pea flour
1 tsp salt
1 tsp red chili pepper
1 tsp mango powder
1 tbsp semolina
1 and 3/4 cup water
1 small onion – diced
2 sprigs curry leaves
1 tsp cumin
1/2 tsp mustard seeds
1 lemon – sliced
chopped cilantro – optional
Oil to fry
METHOD
Sift chick pea flour to remove lumps
Add salt, chili pepper, mango powder and semolina and mix well until well combined
Make a hole in the center of the flour and add water and make it into a runny batter
Heat oil in a non stick fry pan
And add batter into oil through a spoon with holes in it
once you have finished all the batter keep it aside
In a wok like pan, heat about 2 tsb oil on high
Add cumin, mustard, curry leaves, onion and stir fry for app 1 minute
Add all the boondi in stir well
At this point you can add more salt, mango powder and red chili pepper for a spicier taste
Add lemon juice right before serving or you can serve sliced lemon on the side
SERVE HOT WITH GINGER SPICED TEA
TIPS
Wash your hole spoon after every batter batch
Lightly crush cumin seeds for more flavor
Add chopped green chilies for more flavor
Use red onion for a more colorful presentation
