In a mixing bowl, combine gram flour (besan), rice flour, baking soda, asafoetida (hing), red chilli powder, turmeric powder, and salt.

Gradually add water to the dry ingredients and mix to form a smooth, thick batter. The consistency should be such that it drops easily through a spoon but not too runny.

Heat oil in a deep frying pan over medium heat.

Place a perforated ladle or boondi jhara over the hot oil. Pour a spoonful of batter over the ladle and gently tap it with another spoon to allow small droplets of batter to fall into the hot oil.

Fry the boondis until they turn crisp and golden brown. Remove them using a slotted spoon and drain excess oil on a kitchen towel.

Repeat the process with the remaining batter.

Allow the boondi to cool completely before storing in an airtight container.