Add soaked lentils into a food processor with salt & cumin seeds.

 Add water and process into a thick & smooth paste.

Use a spoon to drop spoonfuls of the batter in hot oil, and cook till golden brown on all sides.

Once the baray are cooled, they can be placed in a ziploc bag, and stored in the freezer.

Soak the baray/fritters in lukewarm water for 5 – 15 minutes. Place the baray in the palm of your hand, and press lightly between your hands to squeeze out the excess water.

Place the baray in yoghurt, top with spices, tamarind chutney, green chutney, and paapri / fried crisps.