Ingredients:
- Moong daal 1/2 Cup
- Carom seeds 1/2 tsp
- Gram flour sifted 1 Cup
- Red chilli powder 1 tsp
- Turmeric powder 1/2 tsp
- Water 1/2 Cup
- Corn oil 1 tbs
- Baking soda 1/4 tsp
- Corn oil for frying
- Lukewarm water
- Salt 1 tbs
- Khaas Yogourt 1/2 kg
- Sugar 4-5 tbs
- Salt 1/4 tsp
- Cream 4-5 tbs
- Milk 1/2 Cup
- Tamarind Sauce
- Dahi bara masala
Directions:
In a spice mixer, add yellow lentil, carom seeds and grind to make a fine powder & set aside.
In a bowl, add gram flour, ground lentil powder, red chilli powder, turmeric powder and mix well.
Gradually add water and whisk well until thick batter is formed.
Add corn oil and whisk well for 2 minutes, cover and let it rest for 15 minutes.
In gram flour mixture, add baking soda and whisk well. In wok, add corn oil and fry phulki on medium low flame until golden brown.
In a bowl, add lukewarm water, salt and mix, add fried phulki and let them soak for 15-20 minutes, take them out, squeeze to remove excess water.
In a bowl, add Khaas Yogourt, sugar, salt, cream, milk and whisk until well combined.
In serving dish, add phulkiyan and pour prepared yogourt, tamarind sauce, dahi bara masala & serve.
Directions:
In a spice mixer, add yellow lentil, carom seeds and grind to make a fine powder & set aside.
In a bowl, add gram flour, ground lentil powder, red chilli powder, turmeric powder and mix well.
Gradually add water and whisk well until thick batter is formed.
Add corn oil and whisk well for 2 minutes, cover and let it rest for 15 minutes.
In gram flour mixture, add baking soda and whisk well. In wok, add corn oil and fry phulki on medium low flame until golden brown.
In a bowl, add lukewarm water, salt and mix, add fried phulki and let them soak for 15-20 minutes, take them out, squeeze to remove excess water.
In a bowl, add Khaas Yogourt, sugar, salt, cream, milk and whisk until well combined.
In serving dish, add phulkiyan and pour prepared yogourt, tamarind sauce, dahi bara masala & serve.