For boondi
In a bowl add all dry ingredients and mix properly. Now add water to it. Add little water at time and mix. It should be medium thick consistency batter like idly batter. Too runny batter will make boondi flat and too thick batter will tail end for the boondis. So adjust the consistency accordingly.
Heat oil in a kadai and keep a holed ladle or perforated ladle or jhara on it. With a spoon add some batter on the ladle and slowly spread with a spoon. Fry the boondis till crispy. The best time to remove the boondi is when oil stop sizziling. Repeat the process to make the boondis.
For sabzi
Clean and chop onion. Peel and chop garlic and ginger. Chop green chili and tomato and keep aside. You can avoid chilli if kids will eat.
Dry roast the peanut and crush them a bit and keep aside.
Heat oil in a kadai and add zeera to it. Let it release its flavor to the oil. Add chopped onion to it and let it sauté up to golden in color. Now add chopped garlic and ginger and sauté again.
When the raw smell goes from the ginger and garlic add tomatoes and sauté again. Add haldi, salt and red chili to it. When all the masala come together add crushed peanut to it and sauté. At last add boondis to it and mix. Add garam masala and coriander leaves to it. Serve hot and immediately before the boondi will be shoggy.
