In a mixing bowl, add besan/chickpea flour, chilly powder/paprika, asafoetida, salt and oil.
Add water to it gradually and using a whisk, mix it together ensuring there are no lumps formed. The batter should be thicker but of flowing consistency.
Meanwhile, prepare oil for frying.
Place the ladle over the frying pan once the oil is hot enough and then pour a spoonful of the batter over it. You will notice the batter slipping out of the slots and falling into the hot oil. That is what you need.
Tap the ladle lightly if needed. You can also press the batter with a spoon but be careful to not crowd the frying pan as that will make the boondi lumpy. Keep repeating these steps this till you finish all the batter.
Once you have exhausted the batter, transfer the fried boondi to a mixing bowl.