Dahi baray chaat

Instructions

1. Soak the lentils for 4 hours, then drain and blend them with a little water until you have a thick, smooth paste.
2. Add the salt, chilli and onion to the paste. Shape into small balls and fry them in oil at about 170 °C for 5 minutes, until golden.
3. Drain the balls, then soak them for 10 minutes in lukewarm water to soften them.
4. Whisk the yogurt with the sugar and salt until smooth.
5. Gently squeeze the balls to remove the water, then arrange them in a dish. Spoon the yogurt over them, then add the chutneys.
6. Finish with the chaat masala, cumin, coriander and mint, then serve immediately.