Original name: Dahi Baray

Origin: Pakistan


180 gr chickpea flour
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon cumin powder
½ teaspoon chili powder
corn oil for deep frying

Yogurt sauce
300 gr yogurt
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon chaat masala
50 ml water

Imli (tamarind) chutney
2 tablespoon corn oil
2 teaspoon cumin powder
2 teaspoon ginger paste
1 teaspoon red chilli or cayenne pepper
1 teaspoon garam masala
960 ml water
6 tablespoons tamarind paste (if paste is not available, then soak the tamarind fruits in just enough water
to make it soft for about half an hour)
540 gr sugar

Add baking soda, salt, cumin seeds powder and chili powder to chickpea flour and make a paste using 300 ml 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 spoonfull of paste into the pan and deep fry till light brown.

Prepare yogurt sauce by beating well all its ingredients.

Preparation Imli chutney: heat the oil, add all the spices and cook for around 2 min. Stir water into pan, adding sugar and tamarind paste. Boil, and then simmer on low heat so it becomes thick enough to coat a metal spoon (20-30 min).

When serving, soak fried balls in a bowl of water and squeeze them softly a little bit so that some water can come out between palms. Put them on a serving plate. Add the prepared yogurt on them. Garnish with Imli (tamarind) Chutney and Chaat Masala.