Boondhi

Ingredients
 
 
  • 60 ml (1/4 cup) chickpea flour
  • 120 ml (1/2 cup) water 
  • ghee for frying 
  • salt 
  • pepper 

Method:
 
 
  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. 
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