1 cup Bengal gram flour (besan)
2 tsps semolina (rawa)
1 tsp. salt
Oil for deep frying

Boondi

1. Combine the gram flour, semolina and salt with approximately 3/4 cup of water and prepare a smooth batter.
2. Heat the oil in a kadhai and pour 3 to 4 tablespoons of the batter at a time over a boondi jhara (large perforated spoon) so that boondi drops into the hot oil (Hold the spoon 3 to 4 inches above the height of the oil).
3. Fry the boondi over a medium flame. Remove using a slotted spoon and drain on absorbent paper. Store in an air-tight container. Use as required.
   Makes 2 1/2 cups
   Preparation time: 20 minutes