Take the besan, rice flour, salt, Kashmiri red chilli powder, hing, red chilli powder, turmeric powder, and baking soda in a deep dish or bowl.
Start adding water little by little and whisk the besan.
Do not add too much water in one go else the besan will form tiny lumps.
Keep on adding the water and whisking till the batter consistency is smooth, lump-free, thick yet flowing.
The batter should be thinner than the bhajji besan batter.
Keep the oil for heating in a thick bottom pan on low flame.
To make boondi, a perforated spoon or a vegetable grater is to be used.
Hold the perforated spoon little above the hot oil.
Pour a couple of tablespoons batter on the perforated spoon and tap it lightly.
Besan droplets will start falling in the hot oil.
Add as per the available space in the pan without overcrowding it.
Similarly, if they turn flat, the batter needs to be thickened by adding more besan.
If the boondis are round, the batter is at correct consistency.
Adjust flame to medium and flip the boondis to cook evenly all over.
Fry till the color slightly and become crisp.
Wipe clean the perforated spoon after each use to get round boondis.
Prepare the rest of the boondis similarly in batches.
Lastly, in the same oil add the curry leaves and fry them till they turn crisp.
Mix them to the ready boondi.
Cool completely before storing in an airtight container.
Use as a snack, to make raitas or in chaat items.
Omit the red chilli powder to get the non-spicy version of the boondi