GET:

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

SET:

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

GO:

• 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: https://www.instagram.com/reel/Cq5Cj9Ago3k/?igshid=YmMyMTA2M2Y=

MY TWO CENTS:

• 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!