Cooking Instructions
- 1
Combine the besan, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk.
- 2
Add the oil and mix well.
- 3
Heat the oil in a deep non-stick pan and pour a ladleful of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil and deep-fry on a medium flame till they turn crisp. Drain on an absorbent paper.
- 4
Cool completely and store in an air-tight container and use as required.
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