|1 pack||Maggi noodles (prefreably vegetable atta noodles)|
|1 cup||Besan flour (kadalai maavu)|
|1 cup||Rice flour|
|1 tsp||Chilli powder|
|1 tsp||Salt (or as per taste)|
|pinch||Orange food color (optional)|
|2 cup||Oil for deep frying|
Cook the maggi noodles as per instructions, till all the water is absorbed. Let it cool. Prepare the bonda batter with rest of the ingredients. Reserve a teaspoon of the besan flour. You may add some chopped curry leaves or coriander leaves to the batter. It gives a crunchier texture to the bonda. After the noodles is cooled, dust it with the reserved besan and make small balls with your palm. Then dip each ball into the batter and fry the bondas in the oil. Serve it hot with ketchup and/or mint chutney.