Prepare the Batter: Begin by mixing chickpea flour with water to form a smooth batter. The consistency should be slightly thick but pourable. Add spices like salt, chili powder, cumin, and a pinch of baking soda to the batter. Stir well to combine everything. This should take about 5-7 minutes.
Heat the Oil: In a deep pan or wok, heat oil on medium-high heat for deep frying. Test the oil temperature by dropping a small amount of batter into it—if it rises immediately to the surface, the oil is ready. This step should take 5 minutes.
Fry the Boondi: Hold a slotted spoon or boondi maker over the hot oil and pour the batter through it, allowing small droplets to fall into the oil. Fry the boondi in small batches until golden brown and crispy. Don’t overcrowd the pan to ensure even frying. This should take around 8-10 minutes per batch.
Drain the Boondi: Once the boondi is crispy and golden, remove it from the oil using a slotted spoon and drain it on paper towels to remove excess oil. Repeat the frying process for the remaining batter. This step will take about 5 minutes.
Cool and Serve: Let the boondi cool down for a few minutes. Once cooled, you can use it in various dishes like boondi raita, snacks, or even as a garnish for soups and salads. This cooling step will take 5 minutes.
Total Time Taken: The entire process will take around 30-35 minutes.
