Bazaar Wali Dahi Phulkiyan


  • Big Bowls
  • Spoons
  • Wok for frying
  • Potato Masher
  • Strainer
  • Hand Mixer (optional)


For Phulki Batter:

  • Gram flour (besan) 2 cups
  • Baking soda 1/4 tsp
  • Cumin seeds 1/2 tsp
  • Salt 1/2 tsp or to taste
  • Water (warm) as required

For Yoghurt Mixture

  • Yoghurt 1 kg (thick Greek)
  • Sugar 2/3rd cup or as required
  • Cumin seeds (roasted and crushed) 1/2 tsp
  • Chat Masala powder 1/2 tsp
  • Cream/milk 250 ml

For Frying:

  • Oil as required

Assembling Ingredients

  • Imli chutney as required
  • Papri as required
  • Chat masala as required


  • In a bowl, mix baking soda in little water.
  • Add gramflour and all other Phulki batter ingredients and mix.
  • Keep adding water little by little until you get the desired consistency (as shown in video)
  • Add a tbsp of water on top and set aside.

For Frying:

  • Introduce oil in a wok and warm it on medium heat.
  • Make Phulki using potato masher spoon.
  • Fry them until golden brown.
  • Strain them and keep aside

For Yoghurt Mixture:

  • Mix all the ingredients.

For Assembling:

  • Soak the fried Phulki in warm water for about 20 minutes until they’re doubled in size.
  • Take the soaked Phulkiyan out of water.
  • Add them into the prepared yoghurt mixture and mix.
  • Garnish with Imli chutney, papri and some more chat Masala.
  • Serve.

Link to video recipe:


  • Adjust the sweetness to suit your taste buds.
  • This recipe makes around 2 medium sized dishes of Dahi Phulkiyan.
  • Make sure the Phulki batter rests for about half an hour before you start frying.
  • Keep stirring the Phulki while frying for uniform cooking and even colored Phulkis.
  • Fry the phulkis until they’re golden brown on medium heat. Don’t rush the process.
  • You can use milk instead of cream for yoghurt mixture.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Phulki-ingggg!

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