Hole dotted spatula or spoon with multiple small holes
Filter gram flour and keep it in a bowl.
Add salt, hing, turmeric powder, red chili powder, oil and citric acid in the flour. Using a spoon mix it well. Add little water at a time and make a smooth dropping consistency paste. Cover the bowl for 30 minutes allowing it to ferment.
Heat oil for deep fry.
Apply some oil in the hole dotted spatula.
Take another small tablespoon and fill it with the prepared batter.
Now place the hole dotted spatula over the hot oil.
Using the other spoon, pour little batter over the hole dotted spatula and press it gently.
The batter will fall through the holes into the hot oil.
Fry the balls till light golden brown and drain it on a paper towel.
Likewise repeat the steps until the boondi batter is over.
Add salt, hing, turmeric powder, red chili powder, oil and citric acid in the flour. Using a spoon mix it well. Add little water at a time and make a very thick paste, kind of a smooth dough. Cover this dough for 30 minutes allowing it to ferment.
Apply some oil in the inside wall of the bhujia maker and the thick bhujia mold.
Using a spoon fill the bhujia maker and close it.
Heat oil for deep fry.
Press bhujia in a big coil shape from machine to hot oil. Medium the heat and allow bhujia to fry for some time then turn it over, fry till it turns light brown. Take it out on a oil absorbing napkin. Similarly fry all of the Bhujia.
Let it cool. Break them into small bhujia pieces and store them in an air-tight container.
Ginger: 1 teaspoon, finely chopped, crushed or paste.
Oil: As required for deep frying
Black Salt or chat masala: 1 pinch
Chop the Spinach into thin pieces.
Wash the spinach and drain all the water. Transfer the chopped spinach to a bowl.
Add besan, semolina, salt, carom seeds, ginger and chili to the Spinach. Mix well. Add water to make a smooth dough, enough to make balls. Use very little water at a time.
Divide the dough into 16 equal portions.
Heat oil in a pan. Deep fry the pakoras in medium flame. flipping all around until crispy.
Once fried, take them out, drain excess oil and put on a kitchen napkin.
Sprinkle little black salt or chat masala all over the prepared pakoras.
If you leave the dough for some time, it becomes watery due to water coming out from the Spinach. In this case, add a boiled and mashed potato or add besan to adjust the thickness. You may leave the dough in freeze for 10 minutes before making balls from the dough. It tightens the dough and helps to give proper shape.