There are times when I want something savory and tangy and filling and yummy and the one thing which satisfies all these cravings is Dahi Phulki which falls in the family of Dahi Vada or Dahi Bhalla but is slightly different.
I am definitely not saying that there aren’t other savory things, like jalebi, samosa, patties etc. the thought of which makes my mouth water, but this is something which you can whip up in a jiffy.
Eat it as is or enjoy it as side dish, Dahi Phulki has a character of its own, not to be confused with Dahi Bara or Dahi Bhalla whose recipes will come later.
The following is the Pakistani recipe of Dahi Phulki. Dahi Phulki is prepared is two steps. First is the making of the phulki (dumplings) and second is the assembling.
If you don’t want to make the dumplings at home, you can buy it and trust me you will survive. If you want to buy Phulki, I highly recommend trying the brand United King as I have tried it many many times and every time it works like a charm.
Without any wait here is the recipe……..
But wait, how about a yummy Kachori for more oomph??
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1/2 cup Gram Flour (Besan) (Sifted)
- 1/4 tsp Cumin Seed
- 1/4 tsp Chilli Powder
- 1/4 tsp Aluminum-Free Baking Powder
- 1/4 tsp Black Pepper Powder
- Salt (To taste)
YOGURT SAUCE
- 2 1/2 cups Yogurt
- 1/2 cup Water
- 1 tsp Chaat Masala
- 1 tsp Cumin Seeds
- 1/2 tsp Black Pepper Powder
- Salt (To taste)
- Sugar (pinch)
VEGGIES AND BEANS
- 1/2 cup Boiled Garbanzo Beans
- 1/2 cup Boiled and cubed Potato
- 1/4 cup Onion (Thinly sliced)
- 1 small bundle Cilantro (Finely chopped)
- 2-3 Serrano Chillies (Chopped)
Ingredients
YOGURT SAUCE
VEGGIES AND BEANS
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Instructions
- Mix all the ingredients of phulki and add enough water to make a thick batter. Let it rest for 5-10 minutes
- Heat oil in a wok. When hot, add 1 tsp of batter and fry till golden brown.
- Right away put the fried phulki in a pot of water for 30 seconds. Remove and press to drain excess water.
- Separately boil 1/2 cup garbanzo beans and 1 medium potato. Drain. Chop the potato into small cubes.
- Add 1/2 cup of water, salt, sugar, cumin seeds, chaat masala, black pepper powder to the yogurt and beat well.
- Add the garbanzo beans, potatoes, and the phulki to the dahi.
- Mix well.
- Decorate with onion, cilantro, serrano chillies and tangy tamarind sauce and chaat masala.
- Top with sev or crushed tortilla chips for the added crunch and enjoy.
Recipe Notes
-In this recipe I used store-bought boondi and phulki from United King and it tasted amazing.
-When using store-bought phulki, make sure to soak it in warm water for at least 20 minutes or the phulkis will be hard from inside and your entire dish will be ruined.
-Make sure to buy and use good quality chaat masala as the taste will change drastically. I use Shaan Chaat Masala in this recipe.
-You can always make the phulki ahead and freeze it without dipping it in water.
-Try it with my Tangy Tamarind and Green Chutney.
-It is a perishable dish and will only last a day or two in the refrigerator so make it in small batch and enjoy it fresh.
Also try: Sheer Khurma
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4 Comments
Hi
Can I make the fritters today. Store in frudge and mix all together tomorrow
How much salt do you typically add to the yogurt batter?
Depends on the quantity….but to give an idea…a pinch for a cup…more if you like salty
How much sugar do you add? Pinch per cup as well?