We need 2 laddles for making boondhi : one for making the boondhis and another for draining them from oil.
In a mixing bowl - add besan flour, rice flour, hing, 1 teaspoon red chilli powder and required salt. First add little water to make a thick paste.
Then add more water little by little to form a flowing batter, then add the 2 teaspoon oil (this is ensure pouring the batter smoothly). Here is where we need to be very careful. If the batter consistency is not perfect the balls will not be round and it will have tails.
To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.
Turn over to cook on both sides evenly. Once it turns golden brown and the shh sound ceases take it out from oil and drain in tissue. Do this for the remaining batter as well.
Finally fry peanuts, cashews and curry leaves until crisp, set aside.
In a mixing bowl - add the prepared boondhis, 1 teaspoon red chilli powder, curry leaves, cashews and peanuts and salt if needed. Toss them to combine.
Store in an airtight container and enjoy munching Kara Boondi!