Make a medium thick batter with Bengal Gram flour, Rice Flour with water, ensuring there are no balls.
Heat oil to smoking hot on high flame.
When the Oil is very hot, spread the batter on the Boondi ladle with holes, and press it in a circular motion with another ladle, the way Dosa batter is spread on the pan. And then the batter will drop slowly like pearls into the Oil.
The Boondi should be fried only on a high flame. When it turns golden brown, remove and set aside.
In the same Oil, fry Groundnuts and Curry Leaves and add to the Boondi.
Then add Salt, Mirchi, Coriander Powder and Cumin Powder and mix while hot so that it sticks to the Boondi.
After fully cool, store it in an airtight container. It stays fresh for at least 15 days.