Dahi Phulki


Somebody just asked me for this recipe today and when I went to look for it, it had just vanished from my archives somehow (totally my doing I know!)……so now I have just recovered it from my trash and re-posted it! And looking at the pics I am craving for it now πŸ™‚

This is a great summer snack. The yogurt and sauces over fried besanΒ dumplings is a heavenly combination. It is really easy to make and looks pretty too! Dahi phulki is probably the most eaten dish during holy month of Ramadan in Pakistan. Try this mouth-watering recipe and enjoy its unique taste!

For garnish:

1 medium potato cubed
1 medium onion chopped
1 big tomato chopped
Plum/ imli chutney & paapri (optional)

For phulkiyan:

Besan (chickpea flour) 1 cup
Baking powder 1/4 tsp
Ajwaain (carom seeds) 1/4 tsp
Salt 1 tsp
Red chilli powder 1 tsp
Chaat masala 1/2 tsp

Mix the ingredients with water. Batter should be of dripping consistency. Fry phulki in a deep karahi (frying pan/ wok) on medium high heat so that they puff up nicely. Take a spoon full and drop the batter all over the oil in karahi Β so that small phulki can be made. Do not over crowd the karahi as the phulkies will stick to each other. Make in as many batches as u like. Drain them on a kitchen paper and leave aside. While phulkies are being fried, boil the potato cubes. Wait for phulki and potatoes to too cool down before adding them in yogurt.


For Yogurt:

Yogurt 1 1/2 cups
Milk 1 cup
Water 1 cup
Salt 1 tsp
Red chilli powder 1/2 tsp
Chaat masala 1/2 tsp
Sugar powdered 2 tbs

Mix all ingredients. Yogurt is ready.

Put phulki, potato cubes, onion and tomatoes in the yogurt. Garnish with plum/ imli sauce and chaat masala. Enjoy!



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