1For the bhallas, clean the black gram and soak in water for 2 hours.
2Drain and grind to a fine paste, adding very little water.
3Remove to a mixing bowl and add salt, cumin seeds, ginger, and green chillies.
4Mix well and shape into even-sized balls.
5Heat the oil in a wok (kadhai).
6Add the prepared balls, a few at a time, and deep fry till golden brown, (Make a hole in the center of the ball with the thumb just before frying).
7Remove and drain the excess oil on absorbent paper towels.
8Soak the prepared bhalla in lukewarm water till soft.
9For the yogurt mixture, add all the ingredients and mix well.
10Remove the bhalla from water, squeeze out excess water and add to the yogurt mixture. Keep aside for 10 - 15 minutes.
11Serve chilled, garnished with ginger, green chillies, green coriander, red chilli powder, cumin powder, mint leaves, and tamarind chutney.