2. Mix thoroughly, and then form the paste into walnut sized balls using wet or greased hands. If needed add a little plain flour or gram flour (besan) to bind.
3. Heat oil and drop in several balls at a time. Deep fry to a light golden brown. Lift out and drain thoroughly. Fry a second time for about 2 minutes on moderate heat and drain well.
4. Whip yogurt with cream (if used) and season with salt, pepper and sugar to taste. Place lentil cakes in a serving dish and pour on the yogurt sauce. Garnish with chopped mint. Chill slightly, leaving for at least 1 hour before serving to allow lentil cakes to soften.