Dahi Phulki Chaat with Storable Phulki Method – Food Fusion - Pakistani's No 1 Quick Recipe Platform
Chatpati Dahi Pulki Chaat with method to make and store phulki. This one will be on repeat throughout ramadan #HappyCookingToYou #FoodFusion
Ingredients
- Baisan (Gram flour) sifted 4 Cups
- Himalayan pink salt 1 tsp or to taste
- Zeera (cumin seeds) roasted & crushed ¼ tsp
- Ajwain (Carom seeds) ¼ tsp
- Baking soda ½ tsp
- Water 2 & ¼ Cups or as required
- Cooking oil 2 tbs
- Cooking oil for frying
- Hot water as required
- Sugar 2 tbs
- Lal mirch (Red chilli) crushed 1 tsp
- Saunf (Fennel seeds) crushed ½ tsp
- Kala namak (Black salt) 1/4 tsp
- Sonth (Dried ginger powder) ½ tsp
- Zeera (Cumin seeds) roasted & crushed ½ tsp
- Namak (Salt) ½ tsp or to taste
- Gur (Jaggery) 150g
- Imli pulp (Tamarind pulp) 1 Cup
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) ½ Cup
- Lemon juice 2 tbs
- Water 2 tbs or as required
- Namak (Salt) 1/4 tsp or to taste
- Lehsan (Garlic) cloves 2
- Hari mirch (Green chilli) 2-3
- Safed chanay (Chickpeas) boiled
- Chaat masala
- Pyaz (Onion) sliced
- Tamatar (Tomato) chopped
- Hari mirch (Green chilli) chopped
- Dahi (Yogurt) whisked
- Green chutney to taste
- Imli ki chutney to taste
- Lal mirch (Red chilli) crushed to taste
- Papdi
- Nimco sev
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