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.
Preparation Time : 11-15 minutes
Cooking time : 16-20 minutes