Gradually mix the water into the
flour to make a smooth batter.
Whisk well and leave for 10
Heat the oil in a heavy-bottomed
pan. using perforated spoon with round holes, pour the batter into the oil,
shaking the spoon so that the batter drops fall through in pieces.
Use a little of batter at a time.
Use a clean, perforated spoon to
turn the bondi and to take them from the oil.
Drain the bondi on absorbent
kitchen paper and store in an airtight container for future use.
Keeps best for about a month.