In a bowl, combine besan with enough water to make a smooth, pourable batter.
Heat enough oil in a pan on medium heat. Pour the batter over a slotted boondi spoon and fry till golden brown.
Remove onto a paper towel lined paper. Take them into a bowl.
Fry the peanuts and curry leaves until crispy. Add to the bowl of boondi.
Season the boondi mixture with red chili power and salt. Mix well and munch on.