Dahi phulki

Dahi Phulki Ingredients For the Yogurt Yogurt – ½ kg Red chili powder – ½ teaspoon Ginger-garlic paste – ½ teaspoon Salt – as required Roasted & crushed cumin – ½ teaspoon For the Phulki Gram flour (Besan) – 2 cups Red chili powder – ½ teaspoon Turmeric powder – ½ teaspoon Salt – as required Cumin seeds – ½ teaspoon Green chilies – 2 (finely chopped) Onion – 1 medium (finely chopped) Fresh coriander – 1 handful (finely chopped) Baking soda – 1 pinch Water – as needed Oil – for deep frying For the Tempering (Tarka) Whole dried red chilies – 8–10 Cumin seeds – 1 teaspoon Curry leaves – 1 handful Oil – 2–3 tablespoons Method 1. In a large bowl, combine the gram flour (besan), red chili powder, turmeric powder, salt, cumin seeds, chopped green chilies, chopped onion, and fresh coriander. 2. Add a pinch of baking soda and gradually pour in water, mixing until you get a smooth, thick batter. Let the batter rest for 10–15 minutes. 3. In another bowl, add the yogurt, red chili powder, roasted crushed cumin, salt, and ginger-garlic paste. Whisk well until the yogurt is smooth and creamy. 4. Heat oil in a deep pan over medium heat. Drop small portions of the batter into the hot oil and fry until the phulkis are golden brown. 5. Transfer the fried phulkis to hot water for 10–20 seconds. Remove them and gently squeeze out the excess water with your hands. 6. Add the soaked phulkis to the prepared yogurt and let them rest for 15–20 minutes so they absorb the yogurt. 7. For the tempering, heat 2–3 tablespoons of oil in a small pan. Add the cumin seeds, whole dried red chilies, and curry leaves. Fry for a few seconds until fragrant. 8. Pour the hot tempering over the dahi phulki and serve chilled.