Place the gram flour in a large bowl and add the red chilli powder, cumin seeds, salt, baking powder, and chopped coriander. Gradually mix until a thick, smooth batter forms that is light but able to hold its shape.

Heat oil in a deep pan over medium heat. Once hot, carefully drop spoonfuls of the batter into the oil, forming small round balls. Fry them in batches, turning gently, until evenly golden and cooked through.

Remove the bhallas from the oil and allow them to cool slightly. Transfer them into a bowl of plain water and leave them to soak for about 30 minutes, allowing them to soften and expand.

After soaking, gently squeeze each bhalla between your palms to remove excess liquid, taking care not to break them.

In a separate bowl, whisk the yoghurt until smooth and slightly loosened, with no lumps remaining.

To serve, arrange the bhallas on a plate, pour the yoghurt generously over them, then layer with finely chopped onions and tomatoes.

Finish by drizzling tamarind chutney and green chutney on top, sprinkle with chaat masala, and garnish with fresh coriander before serving.