Dahi Phulki is another staple at my home in Ramadan. There are so many versions of this classic street food of Pakistan, I tend to make this most often because it is super quick. No pre-soaking, no lengthy chutney to make this. If you follow this recipe, you can make this amazing super soft dahi phukis in under 30 minutes.
Download free Ramadan Meal Prep and Guide – a template I have been following for years to save some precious hours during the blessed month of Ramadan.
Recipe at a glance
There are two parts of this recipe. The dumplings/phulkis – fried chickpeas flour batter )(baisan) with little spices and the yogurt sauce, which is thinned out with water and a little salt and sugar.
The baisan/chickpeas flour is mixed with water and little cumin seeds, salt and red chili flakes into a thick paste. A pinch of baking soda for extra fluffiness.
Thin out the yogurt with water and add salt and sugar.
Fry the phulki mixture in neutral oil and add it directly to the yogurt sauce.
Step by Step
FAQs
Substitutions and Variations
The yogurt sauce is the simplest form I have made.
You can add green chutney to it and temper with some curry leaves, cumin seeds, black sesame/nigella seeds, whole red chili, mustard seeds to give it a hyderabadi twist.
My mum makes whole red chili and garlic blended with water and added to yogurt.
Serving Suggestions
This is such a staple street food and along with chana chaat and homemade paapri, it can make a perfect chaat.
Top with some chaat masala and tamarind chutney.
You can also serve it with kaalay chanay. It is delicious on its own too.
Make Ahead and Storage
You can make phulkis ahead of time and freeze them in a airtight freezer bag. To use, soak in hot water for around 5-8 minutes and squeeze extra water out. Place them in yogurt sauce.
You can keep the prepared dish in the fridge for up to one day.
Yogurt sauce can be prepared a couple of days ahead. Note that if you are using frozen dahi phulki then it will be soaked in hot water first, in that case yogurt sauce will be quite thick.
Recipe
Yield: 10-12
Dahi Phulki
Dahi Phulki is another staple at my home in Ramadan. There are so many versions of this classic street food of Pakistan, I tend to make this most often because it is super quick.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
For the Yogurt Sauce
- 1 cup Yogurt
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- Chaat Masala and Tamarind/Imli chutney to granish
For the Phulkis/Pakoris
- 1 cup Baisan/chickpeas flour
- 1 teaspoon red chili flakes
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon salt
- pinch of Baking Soda
- Oil for frying
Instructions
For the Yogurt Sauce
- Whisk yogurt really well.
- Add water, salt and sugar.
- Set aside.
For the Phulki
- Mix chickpeas flour/baisan really well with salt, red chili flakes, cumin seeds, water and baking soda* to make a medium thick paste.
- Heat neutral flavored oil on medium high heat (approximately 400 F)
- Drop spoon full of batter into the oil, carefully.
- Turn after 1 minute starting from the first one.
- Drain with a large slotted spoon and add directly to prepared yogurt sauce.
Notes
*If you are not frying the phulkis immediately, do not add baking soda, add that just before frying.
Recipe Name
Dahi Phulki
Author Name
Nadia
Published On
Preparation Time
Cook Time
Total Time
