Dahi phulki chaat
Dahi Phulki Chaat is a popular Pakistani snack that combines deep-fried chickpea flour fritters, known as phulkis, with a creamy yogurt base.
This dish is celebrated for its refreshing taste and is often served as a light meal or appetizer especially during Ramadan and iftar. It is similar to other chaat varieties, such as Dahi Bhalla, but offers a unique texture and flavour profile.
To get the right phulki, heat the oil to a medium temperature, ideally between 350°F and 375°F (about 180°C to 190°C). If the oil is too hot, the phulkis will brown quickly on the outside while remaining undercooked inside; if it’s too cool, they will absorb excess oil and become soggy.
Fry in small batches to avoid overcrowding, which can lower the oil temperature and lead to uneven cooking. Allowing enough space ensures that each pakoda fries evenly and crisps up properly.
Dahi phulki chaat
Dahi Phulki Chaat is a popular Pakistani snack that combines deep-fried chickpea flour fritters, known as phulkis, with a creamy yogurt base.
This dish is celebrated for its refreshing taste and is often served as a light meal or appetizer especially during Ramadan and iftar. It is similar to other chaat varieties, such as Dahi Bhalla, but offers a unique texture and flavour profile.
To get the right phulki, heat the oil to a medium temperature, ideally between 350°F and 375°F (about 180°C to 190°C). If the oil is too hot, the phulkis will brown quickly on the outside while remaining undercooked inside; if it’s too cool, they will absorb excess oil and become soggy.
Fry in small batches to avoid overcrowding, which can lower the oil temperature and lead to uneven cooking. Allowing enough space ensures that each pakoda fries evenly and crisps up properly.
Cooking Instructions
- 1
In a bowl add yogurt, chilli flakes sugar, 1 teaspoon cumin powder, black salt, salt.
- 2
Mix well to combine.
- 3
Add water to prepare a flowing consistency curd. Keep in fridge till ready to use.
- 4
In a bowl add gram flour, turmeric, salt, chilli powder. Mix well to combine.
- 5
Add water to prepare smooth consistency batter.
- 6
Add baking soda and 1 tablespoon cilantro. Mix well.
- 7
Heat enough oil in a wok.
- 8
With a teaspoon, drop small batter in the oil to fry small dumplings, till golden brown.
- 9
Drain on kitchen paper and cool. Can be stored.
- 10
Soak the phulki in warm water for 15 minutes and then press between palms to squeeze water.
- 11
Transfer the dumplings in the prepared curd and dip completely.
- 12
Rest for 20 minutes.
- 13
Serve topped with green chutney, tamarind chutney, bhoondi, cumin powder, onion, chilli flakes, cilantro, and sev.
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