- Daal Moong : 1/2 cup
- Daal Maash : 1/2 cup
- Onion : 1, small
- Dried Whole Red Chilies : 6
- Garlic : 4 cloves
- Cumin Seed : 1 teaspoon
- National Salt : 1/2 teaspoon
- Yogurt : 1/2 kg
- Tamarind Sauce : 1/2 cup
- Oil For frying
- National Chat Masala : As required
Soak the two daals for an hour.
Drain and mix with cumin seed, onion, garlic, whole red chilies, salt and 1 cup of fresh water.
Grind the whole lot to a thick paste.
Heat the oil in a wok and drop spoonfuls of the paste in the hot oil.
Fry until the puffs rise and turn a golden brown color.
Remove the puffs from oil and drop them into a bowl of water to soak for 10 minutes.
Gently squeeze the puffs to remove excess water and place in a serving dish.
Beat the yogurt and pour over the puffs, drizzle tamarind sauce on top, sprinkle with chat masala and serve.