Heat oil in a wide and deep pan.
In a large mixing bowl, add both the flours, salt, asafetida and the chili powder. With a whisk mix together all the ingredients vigorously, so there is no lump in the flours.
Now slowly add water and make it into a thick batter. Be careful when adding water. The batter should be neither too thick nor too runt to form a perfect round boondhi. To test for the perfect boondhi, after making the batter, dip the back of a spoon into the batter and let the batter drip in the hot oil. If the batter forms tails and is not round, then you know that the consistency is off. In this case add slightly more water and check again.
Once the batter comes to the right consistency, pour a ladleful of batter on to the jharni or the boondhi ladle placed directly over the hot oil and let the batter drop into the oil as tiny drops. Using a rubber spatula, slowly rub the batter against the jharni to enable the batter to pass through it. Make sure that you do all this in low flame.
After all the batter passes through the jharni, wipe the plate well on either sides and keep it ready to make the next batch. Now increase the flame to medium and cook the boondhis well until golden brown and crispy. Once friend well, drain it on a paper towel lined bowl and repeat the same with the rest of the batter.
Once the batter is all done, drop a handful of curry leaves in the hot oil and fry it for couple of minutes until they are crisp. Drain. Once cooled a bit, crush slightly with your fingers and add it to the fried boondhi
Fry the peanuts as well in the hot oil until it is golden brown and drain. Now add this to the boondhi.
Mix the boondhi well to incorporate with the rest of the ingredients. Let it cool down well and then store in an air tight container.
If you feel that the Kara Boondhi is less spicy, add more chili powder after all the boondhis are fried and mix well.