Ingredients
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
Cumin seeds (Zeera) powder
chili (Lal Mirch) powder
Imli chutney
Instructions
Add spices to besan and be a paste making use of 1¼ cup of water. Mix far and
leave for 30 minutes.
Then in a frying pan add oil and amongst the windfall of a spoon, go down the
spoon extensive of paste to the pan and deep fry till indistinct brown.
When serving, soak in a bowl of water and when a bit of soft squeeze out the
water between palms and add to ready yogurt.
YOGURT: Beat the yogurt inserting a minimal water to a paste.
Add salt, red chili powder and ½ tsp. zeera powder. Add 1 tsp sugar and mix
well.
Garnish surrounded by ass Imli Chutney and Chaat Masala.
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