Ingredients:

34cups Gram Flour (chickpea flour)
Oil (for shallow frying)
Water
Yogurt
2 green chilies (hara mirchi)
2 tsp red chili (mirchi)
1 tsp of salt
2 tbsp of sugar
fresh mint
Mustard seeds (Rai)
Chaat masala
Imli Chutney (recipe provided)
Imli Chutney

Tamarind extract
10 sultanas(per 4 people)
1 tbsp of lemon juice Per 4 people) or more as desired.
1tsp of red chili powder per
1 garlic clove
1 tbsp brown sugar
Hara dhania (fresh coriander)
some fresh mint

Preparation:

Take 3 cups of Gram flour and mix with water to form a nice thick consitstancy. (like for really thick pakoras) Heat your frying pan with about 12 inches of vegetable oil or ghee.
Take a large spoon and when frying pan is hot carefully scoop Gram flour mix and make small to medium size balls in the frying pan. You can do this by letting the batter slide from the spoon and then going around the already dropped in batter in a circle. Creating a large fried dumpling. Be careful the oil is not too hot or you’ll burn it. You want the balls nice and golden brown.

Take the balls out and soak in hot water for 30 minutes to 1 hour. Carefully squeeze the excess water from the balls without breaking them.

Put them in serving Bowl.
In a separate bowl whip the Yogurt with green chili(hara mirchi)finely chopped, red chili (mirchi), ground gingerr and garlic(adrak), salt, sugar and lots of finely chopped fresh mint.
Garnish with fried Rai (mustard seeds), sprigs of mint, and chaat masala.

For IMLI CHUTNEY
grind the tamarind extract in a food processor or blender, add the lemon juice, sultanas, brown sugar, red mirchi (chili powder), and a few sprigs of mint. use less sugar if you don’t like it too sweet and more lemon for a tarty taste.
Then blend.. and serve with dahi balls.

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