PREPARATION

1. Soak 200 grams split mung beans and 60 grams split Bengal gram for 3 - 4 hours.
2. In a blender, add 200 grams soaked split mung beans, 60 grams soaked split Bengal gram and blent it into a fine grainy paste.
3. Transfer it into a bowl. Add 2 teaspoons roasted cumin seeds, 1 tablespoon ginger paste, 1 tablespoon coriander, 1/8 teaspoon asafoetida, 1/2 teaspoon red chili, 1/4 teaspoon baking soda, 1 teaspoon salt and mix well.
4. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
5. Top with green chutney, add tamarind chutney, garnish with radish and coriander.
6. Sprinkle some chaat masala over it.
7. Serve.