2 cups gram Flour (besan)
11/4th cup Water
Oil for deep-frying
Method to make this recipe:
Gradually mix the water into the flour to make a smooth batter.
Whisk well and leave for 10 minutes.
Heat the oil in a heavy-bottomed pan. using perforated spoon with round
holes, pour the batter into the oil, shaking the spoon so that the batter drops
fall through in pieces.
Use a little of batter at a time. Use a clean, perforated spoon to turn
the bondi and to take them from the oil.
Drain the bondi on absorbent kitchen paper and store in an airtight container
for future use.
Keeps best for about a month.
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2 cups gram Flour (besan) 
