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 🙂

This is a great summer snack. The yogurt and sauces over fried besan 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  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!