Add spices to besan and make a paste using half cup of water. Mix well and leave for 30 minutes. 

Then in a frying pan add oil, drop the spoon full of paste of besan into the pan and deep fry till light brown. 

When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt. 

YOGURT: Beat the yogurt adding a little water to a paste. 
Add salt, red chili powder and zeera powder. Add sugar and mix well. 

Garnish with sweet Imli Chutney and Chaat Masala.