1. Add spices to besan and make a paste using 1&1/4 cup of water.
2. Mix well and leave for 30 minutes.
3. 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.
4. When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yoghurt.
To prepare yoghurt:
Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and half tsp. cumin powder.
Add 1 tsp sugar and mix well.
Garnish with sweet tamarind chutney and chaat masala.