- Big Bowls
- Wok for frying
- Potato Masher
- 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
- Oil as required
- 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.
- 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.
- 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.
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.