Long chiray

Name: Long chiray
Total time: 3600 s
Yield: multiple
Cuisine: Pakistani
Ingredients: 1 cup Besan; 1/2 cup aata; 1/2 tsp Soda; 1 tsp salt; 1/4 cup imli pulp; 8 _10 piece dry kahatai or use khatai powder 4tbsp; 10 _12 garlic cloves; 1 tbsp Black salt; 1/2 tsp normal salt; 1 tbsp garam masala; 10 _12 dry Podina leaves; 1 _1/2 tbsp red crushed chillies red colour optional; 1 cup Sliced onions for serving

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Karachi Street food, famous for its unique mouth watering chutney with phulkian.
#cpl
#zafran

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Karachi Street food, famous for its unique mouth watering chutney with phulkian.
#cpl
#zafran

Saved

Ingredients

40_60 mins

multiple

For phulkian
1 cupBesan
1/2 cupaata
1/2 tspSoda
1 tspsalt
For chutney
1/4 cupimli pulp
8_10 piece dry kahatai or use khatai powder 4tbsp
10_12 garlic cloves
1 tbspBlack salt
1/2 tspnormal salt
1 tbspgaram masala
10_12 dry Podina leaves
1_1/2 tbsp red crushed chillies red colour optional
1 cupSliced onions for serving

Saved

Steps

40_60 mins

1

Make Chutney
Soak all in water
Wash dry khatai well than soak for few hrs till soft than cook it
I used khatai powder
Put everything in blender and make a thick chutney
2

Make phulki Batter by adding water. Give rest of 20 mins Divide batter in 2 bowls. It should be thiner than pakoray batter
Add red colour or orange in one
3

Make white phuki
Use fry pan heat oil and pour phulki with a ladle like pan cake. Cook till golden take out n soak in salted water for few mins till soft
4

Make red phulki same way with less oil
5

Don't soak
Arrange all in a platter