Besan ke Dahi Baray

Add spices to besan and make a thick paste using 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 over medium flame till light brown. Remove from oil and, soak in a bowl of cold water, and when a little soft squeeze out the water between palms and add to prepared yogurt.

Beat Milkpak yogurt adding a little water to make it thin.
Add salt, red chili powder, and ½ tsp. Zeera powder. Add 1 tsp sugar and mix well.
Garnish with sweet Imli Chutney and Chaat Masala.
Optional: boiled potato and chickpeas can also be added and topped with papri.