-
½ cup White Urad Lentils (Sufaid Mash Ki Dal)
-
2 tbsp. All Purpose Flour (Maida)
-
Salt (to taste)
-
Red Chilli Powder (Pisi Lal Mirch) (to taste)
-
1 ½ to 2 tbsp Sugar
-
2 tbsp. of
Chaat Masala
(to taste for seasoning)
-
3 tbsp of
Green Chutney
(to taste for seasoning)
-
1 cup
Plain Yogurt
-
3 cups Cooking Oil
- Drain water from lentils and grind lentils in a blender or grinder. Add salt and red chilli powder to the lentils (to taste) and mix well. Add all-purpose flour to lentils. Mix well.
- Heat a wok or karhai with oil on low to medium heat until oil is well hot (do not over heat the oil otherwise the phulkis will burn from the outside and remain uncooked in the middle).
- While the oil is heating, separately, in a medium bowl take
plain yogurt
and add 1 ½ tbsp. sugar and mix in well (preferably with a small hand blender or mixer). Blend well to make the
plain yogurt
a little creamy. Set aside.
- Take little ball sized mixture of lentil mixture with hands and add to oil to fry into phulkis. As the phulkis fry, they will start to come on top of the karhai as they are being cooked. Fry the entire lentil mixture until phulkis turn a golden red color.
- Separately in a large bowl, take some cold water and add the phulkis to the cold water immediately after removing from oil. Dip the phulkis in water so they get wet from every side and let them soak for a minute or two so they can absorb a little water to become soft.
- Remove a few phulkis at a time with bare hand and lightly squeeze phulkis to drain any excess water (do not squeeze too hard or they will break). Place soft phulkis in a serving dish. Add the yogurt on top of the phulkis by coating each phulki.
- Finally add
chaat masala
or
green chutney
seasoning on top of phulkis to your taste preferance (one or both seasonings can be added).
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