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Preparation Time : 10
Cook Time : 1
Total Time : 11
Curd/Yoghurt 1 cups
Chilled water 1 -1.5 cups
Dried and powdered mint leaves 2 tsp
Fresh grated ginger 1 tsp
Coriander leaves finely chopped 1 tsp
Roasted cumin (jeera) powder 1 tsp
Rock salt (kala namak) 1/2 tsp
Regular salt or adjust to taste 1/4 tsp
Masala boondi (store bought or home made ) 2-3 tbsp
In a pitcher, blend curd and water till smooth.and no lumps remain
Except for the masala boondi, add the rest of the ingredients to.the.curd water mixture and mix well.
Cover and chill in the refrigerator.
Just before serving, pour the.buttermilk into glasses and add the masala boondi. Pour the.buttermilk.from some height to make it frothy.
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