In a large bowl, whisk together yogurt and sugar until completely smooth. Add milk or water, as needed, and whisk until a smooth and thick consistency is reached. Add chickpeas and set aside.

In a large bowl, mix together flour, baking soda, and salt. Add water, a little bit at a time. Mix until smooth. The consistency of the batter should be so that when poured from a spoon, it falls off in dollops (not a steady stream).

Set aside a large bowl of cold water.

Heat oil in a large vessel over medium-high heat. To check the temperature of the oil, drop a small amount of batter into the oil. If the oil starts bubbling and the batter starts making its way upward, the temperature is perfect. Stir the batter, and use a teaspoon to drop spoonful’s of batter into the oil. Cook until the fritters are golden all around. Transfer to the water and allow them to soak for a few minutes. Squeeze the water out of the fritters using the palms of both hands, and arrange them in a serving dish.

Pour the prepared yogurt mixture over the fritters.

Heat a skillet over medium heat. Add the cumin seeds and lightly roast. Transfer seeds to a bowl and coarsely crush. Set aside.

Add red pepper flakes and chaat masala to the skillet and cook until lightly toasted, 1 to 2 minutes. Transfer to bowl with crushed cumin seeds and mix well. Sprinkle the spice mixture on top of the dahi baray (yogurt and fritters).

Serve cold.