Then add soda, red chilli, turmeric powder, garlic paste, cumin seeds and salt, mix very well.
Then heat up oil in a wok and drop little balls into oil and fry on slow fire.
When they’re slightly brown remove in a tray and leave them to cool.
In another pan add water with, ½ tsp cumin seeds, ½ tsp red chilli powder and salt, put in the fried balls, let them soak for 10 to 15 minutes.
Then squeeze out water from balls and put directly into yogurt mixture.
Yogurt – 1kg
Caster sugar – 4 tbsp
Salt – ¼ tsp
For yogurt mixture:
Strain yogurt in a muslin cloth and mix with 4 tbsp of caster sugar and ¼ tsp salt.
When you want to serve dahi baray, pour yogurt in serving dish, then arrange baray, then yogurt, then chat masala, then a bit of red chilli powder, then chopped green chillies, then chopped fresh coriander, then meethi chutni (sweet sauce) and then green mint sauce.
For Sweet Tamarind Sauce:
Tamarind pulp – 1 cup
Brown sugar – ½ cup
Salt – to taste
Ajwain (coral seeds) – ½ tsp
Dry ginger – ½ tsp
Fried cumin seeds – 1 tsp
Red chilli powder – 1 tsp
Mix all above ingredients and cook in a pan, until thick and smooth sauce.