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