These are both a special way of serving yoghurt (as opposed to a raita) and also a typical Delhi Street food. The best one I have tried is probably in Chandni Chowk in Old Delhi. I went with a British journalist who wasn’t really thinking about what treat he was getting next, took a bite and his face lit up. He said, he really didn’t expect this, it was delightful and he was right. It is sweet, savoury, soft and spongey and creamy all in one bite. Also, it is much lighter than it seems as the batter doesn’t absorb much oil and it is later squeezed out as well. This is quite a traditional recipe but you can add other bits on top. I love adding some fresh pomegranate kernels. These freeze well so it makes sense to make extra and keep them for another day. Here, I make up half the quantity, but you can double this to make them all up or halve it further to make about 8 of them.