Andhra Boondi Mixture

Boondi mixture is the most democratic snack — everyone eats it, at every age, in almost every part of India. The Andhra version is spicier than most, uses Guntur red chilli over regular chilli powder, and includes fried curry leaves which add a fragrance you don't find in commercial versions.

The boondi is made from gram flour batter passed through a perforated ladle into hot oil, which forms the small spherical drops. Fried until crisp, drained, and then mixed with roasted peanuts, fried curry leaves, Guntur red chilli powder, salt and a little turmeric. The peanuts add protein and body. The curry leaves are essential — they turn crispy in oil and bring a fragrance to the whole mix.

Eat this with tea or coffee in the evening. Keep a bowl out when guests arrive. Take it in a container for travel — it doesn't crumble, it doesn't go soggy if properly stored, and it's satisfying without being heavy.

The Guntur chilli heat makes this noticeably spicier than most commercial boondi mixture. That's deliberate.