In a mixing bowl, sieve the chickpea flour, rice flour, ¼ tsp of salt, ⅛ tsp of red chili powder and baking soda.

Mix it. Now slowly add the water. First, add ¼ cup and mix and then add the second ¼ cup. After this add 1 tbsp of water at a time and mix well. The batter should be in pouring consistency more like dosa batter. If its too thin, the boondis will split and in that case add 1 tbsp of besan or rice flour to thicken it.

Now heat the oil for frying. When the oil is hot, fry the boondis over medium heat.

Hold the perforated ladle over the hot oil and pour the boondi mix and spread it lightly so that the boondi droplets fall into the oil. Finish up the batter that spoon.

Let it fry for at least 45 seconds to 1 minute before turning them. If not the boondis will lose it shape.

Flip them after 45 seconds and fry until they turn golden or until the bubbling sound ceases.

Fry the remaining batter in a similar way. Place the fried boondis on a tissue paper to drain the excess oil.

After frying the boondis, fry the peanuts until they are crisp and brown. It takes approx 70 to 90 seconds. And then fry the curry leaves as well.

Drain the excess oil by placing the fried peanuts and curry leaves on the tissue paper.

Now take the fried boondis in a big bowl and add the fried peanuts and curry leaves and also the remaining ½ tsp red chili powder and salt.

Toss them until the spices are mixed.

That's it. Kara boondi is ready. Enjoy it with a cup of coffee or tea.