1. Make a pouring paste of the besan and water. 2. Heat ghee and drop
paste into hot ghee through a slotted spoon to get little drops
falling at a time (these are boondhi). 3. Remove the drops when
golden brown and dry on a paper towel to remove extra oil. 4. Soak
the drops in warm water. 5. Add milk, salt, pepper, add chat masala
to yogurt 6. Squeeze water out of boondhi and add to yogurt.
Recipe By : Somesh Rao
