Dahi Phulkiyan Recipe – Dahi Phulkiyan, also known as yoghurt dumplings, are famous savoury treats in Pakistan. Dahi Phulkiyan is regarded a light lunch and supper side dish. Gram flour/ legume flour and yoghurt are the main components in Dahi Phulkiyan. To make the Dahi Phulkiyan dough, combine gramme flour or lentil flour with soda bicarbonate, onion, red chile, cumin seeds, garam masala and chaat masala powder, salt, and water. The yoghurt dressing is prepared separately. Dahi Phulki is fried in oil and transferred to a water basin when it gets pale golden. After straining the water, Dahi Phulkiyan is put in a serving plate. Dahi Phulki is served with yoghurt dressing.
Person
8
Time
0:10 – 0:10
Rating
Ingredients
- • 1 cup Gram flour or moong lentil flour 1 cup
- • ½ tsp Soda by carbonate
- • ½ cup water
- • Salt as required
- • Red crushed chilli
- • 1 onion chopped
- • 2 green chillies
- • ½ tsp cumin seeds
- • 1 pinch garam masala powder
- • 1 pinch chat masala powder
- For dahi phulki tempering:
- • 10 Whole red chilli
- • ½ tsp Cumin seeds
- For yoghurt sauce:
- • 3 cups yoghurt
- • ½ bunch of coriander leaves
- • ½ bunch of mint leaves
- • 2green chillie
- • Oil for frying
Method
- • First strain yoghurt through a muslin cloth so it gets blended
- • Make yoghurt sauce grinding all the three ingredients
- • Add this green sauce in yoghurt and mix well
- • Add some water to liquefy yoghurt to some extent (as phulkiyan absorb lot of water to get soft)
- • Add salt in yoghurt to taste. Mix well and keep aside
- • Now make a fine paste with all ingredients of dahi phulki
- • Heat oil on medium flame
- • Using hand pour small phulkian in oil (they will get little bit large)
- • Fry them till golden brown
- • Take out phulkiyan on kitchen paper and let cool for a while
- • Add these all prepared phulikyan in youghurt and mix well so that each phulki absorbs some yoghurt water and becomes soft
- • Now take 3 tsp oil. Heat it little. Fry whole red chillies and cumin seeds in it and quickly add in yoghurt
- • Stir all the phulkiyan well
- • Garnish with some coriander leaves
- • Serve hot or cold, but it is more tempting while hot
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