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
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 55 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 15.9mg||5 %|
|Sodium 239.1mg||8 %|
|Potassium 977mg||26 %|
|Total Carbohydrate 86.9g||26 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 83.9g|
|Protein 22.8g||33 %|
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Calories per serving: 491
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