Badami Dhai Baray

Methods/steps

Drain the lentils; combine with garlic and onion and grind fine. Add the soda and beat well. Set aside. In large deep bowl mix the yogurt with milk; salt; sugar and corn flour; whip well and set aside. Cook the tamarind juice with sonth; cumin seed and a little chaat masala. Remove from heat and add salt and black salt when the chutney is cool. Divide the tamarind chutney in two small bowls; add 2 tbsp sugar to one. Prepare to fry dahi baras. Keep two large bowls full of warm salted water besides the stove. Add 2 tbsp of whipped yogurt to one bowl. Heat oil in karahi; drop the lentil mixture in hot oil by the dessertspoonful. Lower heat; keep turning the baras to prevent becoming hard in the middle. When golden brown remove to the bowl with water; after two minutes put in the water mixed with yogurt squeeze out the water and remove to a dish. Pour some yogurt in a large shallow dish; place the dahi baras on it; pour more yogurt on top. Sprinkle with chopped almonds; ginger and chaat masala. Serve with tamarind chutney. Corn flour and sugar keep the yogurt from going sour; the baras can be kept in refrigerator and used for several days.