In a mixing jar, combine 2 cups of besan, salt to taste, ¼ tsp of turmeric powder, and 1 cup of water. Grind until a smooth batter is obtained.

Transfer the batter into a mixing bowl and let it rest for 10-15 minutes.

Once the batter is properly set, ensure its consistency is free-flowing. Adjust by adding 1-2 tbsp of water if it's slightly thick or 1-2 tbsp of besan if it's slightly thin.

Heat oil in a pan and prepare boondi by pouring the batter slowly over a grater or any ladle. Maintain medium-high oil temperature to ensure the batter easily takes its shape (refer to the video).

Stir occasionally until the boondi turns slightly golden. Collect all the boondi in a strainer, ensuring complete oil drainage.

For the next batch of boondi, wipe the grater with a cloth before adding the batter.

Fry all the boondi in the same way.

In hot oil, add ½ cup of peanuts to a strainer and fry until slightly golden brown. Add the fried peanuts to the boondi.

Also, fry some curry leaves separately and set them aside.

In a mixing bowl, combine 1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp black pepper powder, 1 tsp chaat masala, salt to taste, and ¼ tsp black salt. Mix well.

Add the prepared spice mix to the fried boondi and peanuts. Ensure even coating of the masala on the boondi.

Add the fried curry leaves and mix well. The masala boondi mixture is now ready. Serve immediately or store it in an airtight container.