Method:

1. Mix Maida, Sour Curds, Green Chillies, Coriander leaves and salt in a bowl.
2. Store this overnight or in the morning, for about 8 to 10 hours. This will help the flour ferment into a thick gravy.
3. The next day, or in the evening, make medium sized balls and fry in oil in a deep pan.
4. Serve hot with tomato ketchup and tea.

Note: If the flour gravy is too thick - add sour curds. If it is thin, add maida as required.