Dahi Phulkiyan (2011)
Dahi Phulkiyan (2011) Ingredients:
Dahi Phulkiyan (2011) For Dahi Phulki: |
| Dahi Phulkiyan (2011) |
- 1 cup Gram flour or moong lentil flour 1 cup
- ½ tsp Soda by carbonate
- ½ cup water
- Salt as required
- Red crushed chilli
- 1 onion chopped
- 2 green chillies
- ½ tsp cumin seeds
- 1 pinch garam masala powder
- 1 pinch chat masala powder
- For dahi phulki tempering:
- 10 Whole red chilli
- ½ tsp Cumin seeds
- For yoghurt sauce:
- 3 cups yoghurt
- ½ bunch of coriander leaves
- ½ bunch of mint leaves
- 2 green chillies
- Oil for frying
-
Dahi Phulkiyan (2011) Method:
- First strain yoghurt through a muslin cloth so it gets blended
- Make yoghurt sauce grinding all the three ingredients
- Add this green sauce in yoghurt and mix well
- Add some water to liquefy yoghurt to some extent (as phulkiyan absorb lot of water to get soft)
- Add salt in yoghurt to taste. Mix well and keep aside
- Now make a fine paste with all ingredients of dahi phulki
- Heat oil on medium flame
- Using hand pour small phulkian in oil (they will get little bit large)
- Fry them till golden brown
- Take out phulkiyan on kitchen paper and let cool for a while
- Add these all prepared phulikyan in youghurt and mix well so that each phulki absorbs some yoghurt water and becomes soft
- Now take 3 tsp oil. Heat it little. Fry whole red chillies and cumin seeds in it and quickly add in yoghurt
- Stir all the phulkiyan well
- Garnish with some coriander leaves
- Serve hot or cold, but it is more tempting while hot
