1 cup soaked chana dal
1/3 cup soaked moong dhuli
1/3 cup soaked urad dhuli
1/3 cup soaked arhar dal
1/2 tsp asafoetida
1 tsp chilli powder
1/2 tsp baking soda
2 tsp ajwain
oil for deep-frying
salt to taste

Grind the soaked lentils to a dough-like consistency without
using water. Make the dough a little grainy. 
Mix in the rest of the dry ingredients and shape the dough into
slightly flat rounds. Heat oil over high flame, put in as many
balls as fit in without their touching each other. Turn after
about 10 seconds and lower heat. Cook to make it firm but donot
turn them brown. 
Keep it aside to cool down and cut them into thick slices. 
Now, deep-fry the slices and make them crisp before serving.
Serve with green chutney.