Dahi Phuki---Gram Flour Dumplings In Yogurt Sauce
From ambus 14 years ago
- 15 minutes to make
- Serves 6
Delicious Dumplings made of Gram flour and topped with a Yogurt sauce with Chaat Masala Seasoning.
Ingredients
- For Phulki(Dumplings): shopping list
- 1 cup gram flour(Besan),sifted shopping list
- 1/8 tsp bicarbonate of soda shopping list
- 3/4 tsp salt shopping list
- 3/4 tsp red chilli powder shopping list
- Pinch of nigella seeds(Kalonji) shopping list
- 1/2 tsp cumin seeds shopping list
- 1/2 tsp caraway seeds(Ajwaiin) shopping list
- 1 tsp dried pomegranate seeds(Anardana) shopping list
- 1 tbsp whole coriander seeds shopping list
- 1 medium onion,chopped shopping list
- 2 green chillies,finely chopped shopping list
- 2 tbsp fresh coriander leaves,chopped shopping list
- water,as required shopping list
- oil,for deep frying shopping list
- For yogurt Sauce: shopping list
- 750 gm. plain yogurt shopping list
- 1 tsp salt shopping list
- 1/2 tsp red chili powder shopping list
- chaat masala,according to taste shopping list
- For Tempering: shopping list
- 4-5 large garlic cloves,sliced shopping list
- 1 tbsp cumin seeds shopping list
- 1/4 cup cooking oil shopping list
How to make it
- Mix the first seven ingredients in a bowl.
- Make a slight well in the centre,add water and beat well with a spoon or whisk(Add enough water a little at a time to make a batter the consistency of thick cream).
- Add the remaining ingredients.Mix well to combine.
- Leave to rest for 15 minutes.
- Heat oil in a karahi or deep fryer(Test the temperature by dropping a small amount of batter into the hot oil.It should rise to the top at once).
- Drop teaspoonful of batter in medium hot oil.
- Fry to a golden color,turning once or twice.
- Remove with a slotted spoon,drain on absorbent kitchen paper.
- Place them in a serving dish.
- For Tempering:
- Heat oil in a small saucepan.Add garlic and fry till light golden.
- Add cumin seeds and remove from the heat.Keep aside.
- Sauce:
- Whisk yogurt with 1\2 cup water,salt and red chilli powder to make a smooth paste. Pour evenly onto the Phulki in the serving dish and stir gently.
- Keep in fridge or at room temperature for 10-15 minutes so that Phulki absorbs some sauce.
- Garnish with Chaat Masala and Tempering just before serving.
- Serve with Chappati,Rice or as an Appetizer.
The Rating
Reviewed by 5 people-
As salaam mu alaikum Ambus
thanks for sharing a wonderful recipe....saved...will be nice for the cold weather we are having now....brrrr.....:]
Have a wonderful Jumuah
Mumtaz
mumtazcatering
in Gauteng loved it
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Great post Ambus. Five Forks!
quaziefly
in ALL POINTS loved it
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HI SWEETIE WHERE HAVE YOU BEEN?? IVE MISSED YOU !! YOU OK???
THANKS FOR A GREAT RECIPE HERE LOVE IT I WILL TRY IT TOO!! IT SOUNDS FABULOUS !!
NICE TO SEE YOU
HUGS TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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