Deep fried Gram Flour (besan) dumplings, soaked in spiced yoghurt, Dahi Phulki are a perfect condiment to go along with meals or as a delicious snack on their own.
Dahi Phulki is a very popular dish in Ramadan along with Papri Chaat and Dahi Baray. It is also very commonly enjoyed with Biryani or Pulao. It’s a kind of raita but a bit fancy one.
WHAT IS DAHI PHULKI?
Phulki means light in Urdu/Hindi. The small dumplings are light and fluffy. As opposed to Dahi Baray that are made from ground lentils, the phulki have an airy texture and they absorb the yoghurt. Perfect to enjoy on their own or as a side to any rice dish or any meal.
HOW TO MAKE DAHI PHULKI?
Dahi phulki is very easy to make and requires basic ingredients which are already available in your pantry and fridge. It’s a 2-step process, first prepare the phulki batter and then deep fry them, lastly add them to spiced yoghurt.
To prepare Batter mix salt, red chilli powder and baking powder with garam flour (besan). Add water to make a smooth batter. The batter should neither be too runny or too thick.
Fry the dahi pulki. The easy way to make those tiny dumplings is to use a spoon with small holes. Pour the mixture over the spoon and allow the drops of batter to fall in the oil.
Fry them on medium heat untill golden and crispy. Drain the phulkis in a bowl. Soak the phulkis in warm water for 10 minutes.
Prepare Yoghurt mix yoghurt with salt, red chilli powder, cumin powder, chaat masala and sugar.
Chaat Masala is blend of spices that gives a spicy and bit of tangy flavour. It’s used in chaat, dahi baras and even on fries.
Drain the phulkis and slightly press them to remove excess water. Put them in yoghurt and refrigerate for at least 30 mins. This allows them to soak the yoghurt and they get soft.
Watch How to make Dahi Phulki
HOW TO SERVE DAHI PHULKI
If you want to keep things simple just add phulkis to prepared yoghurt. Its good just like that too. But if you want to make it fancy you can add sliced onions, tomatoes, green chillies and coriander/cilantro. Sprinkle some chaat masala and chilli flakes for extra spice.
Some people also like to add boiled potatoes cut into small cubes.
To make it even interesting you can prepare Tamarind Chutney and Mint Chutney. A little bit of papri can also be added.
Storing Dahi Phulki
Once the phulki are added to yoghurt its best to consume them the same day or at the most the next day. Keeping it, longer in the fridge sometimes makes it watery.
Fried phulkis can be stored for 2-3 weeks in an airtight container or plastic bag at room temperature. In warmer temperature they can also be stored in fridge or freezer. When you need to make Dahi Phulki, soak the fried phulkis in lukewarm water for few minutes, lightly squeeze out water and then add to prepared dahi/yogurt.
Other Recipes to Try
Dahi Baray
Papri Chaat
Pakoras
Dahi Phulki
Ingredients
Phulki
- 1 cup Besan (Gram Flour)
- ½ tsp Salt
- ½ tsp Red Chilli Powder
- ½ tsp Baking Powder
- Water
- Oil For Shallow Frying
Yoghurt
- 1½ cup Plain yoghurt
- ¼ cup Milk
- 1 tsp Sugar
- 1 tsp Salt
- ¼ tsp Red Chilli Powder
- ¼ tsp Cumin Powder
- 1 tsp Chaat Masala
Garnish
- Chaat Masala
- Red Chilli Flakes (optional)
- Sliced Onions
- Chopped Tomatoes (deseeded)
- Green Chilli Sliced
- Chopped Coriander/cilantro
Instructions
- In a bowl combine gram flour with all the spices. Gradually add water while mixing it. Make a thick batter which is pouring consistency but not too runny. Keep it aside.
- In a pan add oil and heat it. Test the temperature by putting a drop of batter. It should immediately float. Once oil is at the right temperature turn the heat to medium low.
- Take a cooking spoon with small holes. Pour the batter on it, use a spoon in circular motion to allow batter to drop in oil.
- Using a spoon gently move them around. Once they are golden and crispy, strain them and take them out in a bowl.
- Add water to soak the phulkis for 10 minutes.
- In the meanwhile, prepare yoghurt. In a bowl add yoghurt and add all the spices. Add little milk to dilute the yoghurt. And mix with a whisk.
- Strain the phulkis and press them with hands or spoon to drain the excess water. Add them to the yoghurt.
- Garnish with sliced onions, green chillies, tomatoes and corriander/cilantro. Sprinkle some chaat masala and chilli flakes.
- Refrigerate for 30 min so the phulkis absorb the yoghurt.
