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

  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.