Dahi phulki or dahi boondi is a popular street food in this part of the world. a lot of people don’t want to attempt making this at home because they feel its a lot of trouble or that they won’t be able to achieve a soft boondi. BUT THAT’S WHERE I SWOOP IN TO SAVE THE DAY, OR RATHER, MY MOTHER – BECAUSE ITS HER RECIPE AND SHE MIGHT HAVE COPYRIGHT ISSUES, YOU NEVER KNOW!
The phulki is basically a soft fluffy fried cloud that is made to soak a mixture of spiced yoghurt and is accompanied with boiled diced potatoes and fresh onion and tomato, served with lashings of chaat masala and imli chutney and crunchy bits of papri, this is really the perfect chaat. Gloriously fresh and tangy and spicy and sweet, I’m craving a big bowl of it even now! Make this recipe and you won’t be disappointed, I’ve learnt the technique from my mom so you might not get it right the first time – but the pictures will make it very easy to follow I hope!
Ingredients for the Phulki:
- 8 oz gram flour (besan)
- 1/4 tsp cumin (zeera)
- 1/2 tsp flaked red chilli
- 1 pinch carom seeds (ajwain)
- less than 1/4 tsp bicarbonate soda (meetha soda)
- Oil for frying
- Large bowl of water mixed with 1/4 cup milk
- 4 cups Unsweetened yoghurt whisked with 1/2 tsp salt and 1 tsp of crushed roasted cumin
- 1 potato, cubed and boiled
- 1/2 onion thinly sliced
- 1/2 tomato thinly sliced
- Crushed Papri (available at most markets)
- Imli chutney
- chaat masala (as required)
Mix all the dry phulki ingredients, be sure to use a measuring jug, this will make frying easier as well!
Heat up around 1 1/2 inch oil in a shallow frying pan until hot enough for frying.
Add spoonfuls of batter in the pan, your phulki should swell up and assume the cloud shape:
After frying, dunk the phulki into a weak mix of milk and water in a large bowl and quickly take them out. They should be soft and spongy to the touch. Set these aside in the fridge to chill.
Roast the cumin and add this to the whisked yoghurt, add the salt as well. I find that I have to thin out the yoghurt with milk and water to my desired consistency, so if you’re using thick store-bought yoghurt, I’d suggest thinning it out.
Let the phulki absorb all of that goodness and chuck it in the fridge to chill for at least half an hour.
Garnish with tomatoes and onions aplenty and make sure you have a crazy amount of chaat masala to go with! I like to serve it simple and put the condiments (imli chutney, papri and chaat masala) on the side so that the family can go ahead make their own bowls.
You are beautiful, hope you know that.
Phulki had me like:
Want. this. right. NOW.