Heat oil for deep frying until smoking point. For the oil test, drop a pinch of the batter into hot oil. It must rise to the oil immediately. This means that the oil is ready for deep drying.
Once the oil and batter are ready, prepare your boondi ladle (as shown in photo). If you don't have a boondi ladle, you can use also use a slotted spoon.
Hold the boondi ladle over the hot oil and pour the batter gently over it. Don't tap the ladle, hold it steady letting the batter fall through the holes drop by drop into the hot oil
Fry the boondi until golden brown. We are looking for a crunchy texture. Drain and transfer to a bowl lined with a paper towel.
Continue with the next batch and keep going until the batter is all done.
Once done frying the boondi, turn the heat off and immediately dunk the curry leaf strand into the hot oil. When crisp, drain and add to the boondi.
Do the same with the peanuts and cashew nuts. Fry nuts until golden brown, drain and add to the boondi. Add the remaining chilli powder, adjust salt and toss well to combine.
Cool down completely and store in an airtight container for up to 2 weeks.