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Easy Dahi Phulki Recipe

Dahi Phulki


  • Author: Hina K Batra
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 25 mins
  • Yield: 4 1x

Description

Dahi Phulki is another amazingly delicious Indian snack made of gram flour dumplings dipped in a spicy yogurt dip/sauce. A “light”, “airy”, dainty pakori/dumplings or fritters soaked directly in yogurt. So, It is a light and refreshing food especially in summers but can be made anytime. Here is my easy step by step recipe to make Dahi Phulki at home.


Scale

Ingredients

For Phulki/Pakoda

  • 1 cup gram flour (besan)
  • 1 green chilli finely chopped
  • ½ teaspoon turmeric powder
  • ¼ cup coriander leaves finely chopped
  • Salt to taste
  • A pinch baking soda
  • Water as required

For Yogurt dip

  • 500 grams fresh yogurt (dahi)
  • 1 teaspoon chilli flakes
  • ½ teaspoon black salt
  • 1 teaspoon sugar
  • 1 teaspoon roasted cumin powder
  • Some grated garlic clove
  • Salt to taste
  • Water as required

For tempering/tadka

  • 1 tablespoon oil
  • A pinch of asafetida (hing)
  • 1 teaspoon cumin seeds
  • 2 dry red chillies
  • Few curry leaves

For topping

  • Few onion rings
  • Chopped coriander leaves
  • 1 tablespoon sev

Instructions

For Phulki/Pakoda 

  • In a mixing bowl, sieve the gram flour (besan).
  •  Add finely chopped green chillies, turmeric powder, coriander leaves, salt to taste.
  • Mix well everything and then gradually add water to make a pakoda consistency batter.
  • Continue mixing in one direction for 5 minutes.
  • To check if the batter is ready drop the mixture into the water, if the drop floats in the water, your mixture is ​​ready otherwise beat it for more than 2 mins.
  • Once the batter is ready, set aside to rest for 10 minutes.
  • Meanwhile, make the yogurt mix.

For yogurt Mix

  • In a bowl add curd and whisk till smooth.
  • Add water and make the yogurt thin.
  • Now add chilli flakes, black salt, sugar, cumin powder, garlic, salt to it.
  • Mix them well and keep them aside.

How to make Phulki

  • After 10 minutes, mix the batter again for 2-3 minutes.
  • Now add a pinch of baking soda. Give a good mix again.
  • Heat oil in a kadhai/pan.
  • Once the oil is medium hot, drop very small balls one by one in it.
  • Stir occasionally on low to medium flame.
  • Fry the phulki until they turn crisp and golden brown from all sides.
  • Next, transfer the phulki directly into the prepared yogurt mix.
  • Cover it and let the phulki soak for at least 1 hour.

For tempering/tadka

  • In a pan, heat 1 tablespoon oil.
  • Add asafoetida, cumin seeds. Turn off the flame.
  • Then add dry red chillies. Mix it and then add curry leaves.

For topping

  •  Pour the prepared tempering over the Dahi phulki.
  • While serving, garnish it with onion rings, chopped coriander leaves, and sev (optional).
  • Dahi Phulki is ready to serve.
  • You can also store it in the fridge for 2-3 days.

Notes

  • Remember, the phulki batter must be like pakoda consistency batter. Whisk the mixture very well for 3-4 minutes so air particles incorporate well in it.
  • Drop the small portion of batter in a water bowl is very important, otherwise, phulki will not absorb the yogurt in it.
  • When you fry the gram flour dumplings, make sure the flame is low to medium.
  • Add water into the yogurt mix, so that phulki can easily absorb well with yogurt.
  • Transfer the fried hot phulki directly to the yogurt mix.
  • Additionally, you can use chips, papdi of your choice as a topping.
  • Category: Street Food
  • Cuisine: Indian

Keywords: Dahi Phulki or Besan ka Vada, How to make Dahi Phulki, Easy Gram Flour Dumplings in spicy yogurt