1.In a mixing bowl, combine gram flour and jowar flour.Add baking soda, turmeric powder, red chili powder, and salt.
2. Mix everything & gradually add water to make a smooth, slightly thin batter without lumps.
3.Heat oil in a kadhai (deep frying pan).When the oil is hot, take a dry perforated spoon (jhara) and hold it above the hot oil.
4.Pour some batter onto the perforated spoon and spread it lightly with another spoon.
5.Allow the batter to drop through the holes into the hot oil.
6.Fry the boondi on medium flame until they become slightly crisp, then turn them with a slotted spoon.
7.Once the boondi are crisp and the oil stops sizzling, remove them from oil.
8.Add food colour ( If desired, ) to the remaining batter and fry it in the form of boondi as described above.
9.Remove the coloured boondi and keep it aside .
10.In the same oil, add cashews and fry until they turn golden. Remove and set aside.
11.Add peanuts and fry until they become crunchy. Remove and set aside.
12.Fry curry leaves for a few seconds until they become crisp, being careful not to burn them. Remove and set aside.
13. In a bowl, combine the fried peanuts, cashews, curry leaves, and boondi.
14. Add red chili powder, black pepper powder, raisins, and chaat masala or amchur powder.
15. Add black salt to taste and mix everything very well.
Store the mixture in an airtight container & serve as a snack with tea or coffee.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
