Heat oil in a heavy-bottomed, deep, wide pan on medium flame

Take besan flour, rice flour, baking soda, turmeric powder, red chilli powder, salt, asafoetida, oil, and 1/2 cup of water to a wide mixing bowl

Whisk well to form a smooth lump-free batter

Add extra water (around 2-3 tbsp) and make a smooth, thick, pouring consistency batter

Drop a little boondi in hot oil

Too hot oil - boondi turns dark (burn)

Not hot enough - sink to the bottom of the pan soon after dropping

Right Oil Temperature - boondi float

First, fry curry leaves till they turn crispy and keep aside

Add cashews and fry them till they turn golden brown, and keep aside

Finally, add peanuts and fry till they turn golden brown, and keep aside

Take a boondi ladle or any perforated ladle and add a ladle full of batter. Tap the boondi ladle gently or lightly swirl the batter with a ladle

Tail attached boondhi - the batter is too thick, add a little water, mix well, and adjust

Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried a little soft on the inside - Right Boondi Shape & Texture

Always keep the boondi ladle or any perforated ladle a few inches away from the pan

Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches

Flip in between for even frying

Fry till bubbles subside. transfer to an oil filter/colander

Mix fried curry leaves, cashews, peanuts, and boondi. Boondi mixture ready

For extra spice, you can add extra Kashmiri chili powder and mix (I skipped it)