2 cups besan
2 pinches of baking soda
½ tsp. salt
pinch of asafetida (Heeng)
Oil for deep frying
300 gms. Yogurt
1 tsp. salt
1 tsp. sugar
Chaat masala (according to taste)
Cumin seeds (Zeera) powder
chili (Lal Mirch) powder
Add spices to besan including 1/2 tsp salt and make a paste using 1¼ cup of water. Mix well and leave for 30 minutes.
Then in a frying pan add oil and with the help of a spoon, drop the spoon full of paste into the pan and deep fry till light brown.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste.
Add 1 tsp salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix well.
Garnish with sweet Imli Chutney and Chaat Masala.
Serving: 6 persons