For 4 Person(s)
In a large bowl combine besan, yogurt, red chilli powder, turmeric powder, soda bicarbonate and salt along with three fourth cups of water and whisk until smooth to make a batter of dropping consistency.
Add paunk, chopped onion, green chillies and coriander leaves and mix well.
Heat sufficient oil in a kadai and drop teaspoonful of batter in the oil.
Deep fry on medium heat until golden and crisp.
Drain onto an absorbent paper. Serve hot sprinkled with chaat masala.