Grind the urad dal and green chillies together with a little water.
Note that a thick consistency is required to make the bhallas, so do not add much water.
Once blended, take a bowl and put in the dal mixture. Next add in the salt and ajwain and mix well.
Heat oil in a pan, make small ball sizes of the mixture and deep fry them in batches.
Make sure to fry these balls on both sides till are light golden brown in colour.
Once they are cooked, put these balls into a bowl of water.
Let them soak for 30 minutes or so then squeeze out the water and keep aside.
Take a separate bowl, pour in the dahi, add in salt, pepper powder, jeera powder, and powdered sugar.
Stir it well and pour this mixture on top of the bhalla just before serving.
Take a large bowl, add in the flour,oil, ajwain, salt and water to make a firm dough.
Knead this dough well, then roll small and thin rounds of about 40 mm each (1½" diameter).
Heat oil on a pan over medium flame, deep fry these papdis till they are crisp and golden brown in colour.
You may also store them in an air-tight container and use when required.
For this dish, beautifully plate 4-5 papdis on the side of the serving plate.
Take a kadhai/pan and heat oil on medium flame, add in the onions and saute this for 1-2 minutes.
Next add in the chilli powder, mango powder, coriander-cumin powder, garam masala along with 1/2 cup of water.
Stir well and let this cook on medium flame for 1 to 2 minutes.
Finally put in the carrot, chickpeas, salt, pepper and cook for 3 to 4 minutes or until the water dries up.
Serve hot on the plate with a garnish of coriander leaves and with the bhallas and papdi on the side.