What you Need:
For the yogurt:
3 cups 2% yoghurt whipped
Salt to taste
2 tbsps sugar
½ tsp red chilli powder
1 tsp roasted cumin powder
1.5 cups water
For the dumplings (phulki):
2 cups gram flour
Salt to taste
¼ tsp baking soda
Water as needed to make batter
Vegetable oil in a wok for deep frying
How To:
1. Prepare the yoghurt by whisking all of the yoghurt ingredients together.
2. Add water and whisk again.
3. Pour into the serving dish that you will be using.
4. Make a smooth batter out of all the ingredients for the dumplings. It should not be runny or very thick. If it’s too thick, the dumplings will be hard.
5. Using a tablespoon, pour a tbsp at a time into hot oil and fry all the dumplings.
6. Take out a few at a time from the oil and add to the yoghurt.
7. Let them sit in the yoghurt for about 2 hrs before serving. This will give them a chance to absorb some of the liquid and soften.
8. Garnish with chaat masala seasoning and tamarind chutney.
ENJOY!
For the yogurt:
3 cups 2% yoghurt whipped
Salt to taste
2 tbsps sugar
½ tsp red chilli powder
1 tsp roasted cumin powder
1.5 cups water
For the dumplings (phulki):
2 cups gram flour
Salt to taste
¼ tsp baking soda
Water as needed to make batter
Vegetable oil in a wok for deep frying
How To:
1. Prepare the yoghurt by whisking all of the yoghurt ingredients together.
2. Add water and whisk again.
3. Pour into the serving dish that you will be using.
4. Make a smooth batter out of all the ingredients for the dumplings. It should not be runny or very thick. If it’s too thick, the dumplings will be hard.
5. Using a tablespoon, pour a tbsp at a time into hot oil and fry all the dumplings.
6. Take out a few at a time from the oil and add to the yoghurt.
7. Let them sit in the yoghurt for about 2 hrs before serving. This will give them a chance to absorb some of the liquid and soften.
8. Garnish with chaat masala seasoning and tamarind chutney.
ENJOY!
