Sieve the flour into a bowl.
Add half of the water and mix it well.
Add the remaining water and mix well to remove any lumps.
Add the food colour and soda bicarbonate. Mix well.
Let the batter rest for 10-15 minutes.
Heat oil or ghee in a karai, wok or a pan over medium heat.
To test if the oil or ghee is hot, add a small drop of the batter. It should come up immediately.
Hold the jhara about 6-8 inches high over the wok/karai/pan.
Pour a bit of the batter into the jhara.
Using a spoon spread it gently. This will enable the batter to go through the holes and drop as boondi into the oil.
Fry the boondi for 20-30 seconds and remove from the oil or ghee using a slotted spoon or another jhara.
Repeat steps 8-11 with the remaining batter.
Spread out the fried boondi so that it can cool down a bit.