Dahi Phulki

Take mongh ki daal flour and beat it using tap water until it becomes light and fluffy, like cake batter. Before frying, add soda and mix well. Deep fry small balls for 5 minutes. Once done, remove and refry them until they turn golden brown. Let them cool completely in a strainer and then soak in salted water for 1 hour. Gently squeeze out any excess water using your hands and place the balls in a mixture of yoghurt. Finally, transfer the dish to a serving platter and sprinkle chaat masala on top."