Dahi Phulki

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This version of Dahi Phulki uses ground mash ki daal ka aata creating a softer phulki that does not need to be soaked in advance.
  • PREP TIME: 20 minutes
  • COOK TIME: 10 minutes
  • SERVINGS: 6 persons
Dahi Phulki


  • For Phulki:
  • White Lentil flour (Mash ki Daal ka Aata) ½ cup
  • Green Gram flour (Mong ki Daal ka Aata) ½ cup
  • Baking Soda (Meetha Soda) ¼ teaspoon
  • Oil for frying
  • Salt as required
  • For making Yogurt:
  • ½ kg Yogurt
  • Garlic 4 Cloves
  • Red Chili Powder 1 tablespoon
  • Red Chili Powder ½ teaspoon
  • Salt as required
  • For Baghar:
  • Garlic Cloves 2
  • Cumin Seeds 1 tablespoon
  • Oil 3 tablespoon


  • 1. Take White Lentil flour (Mash ki Daal ka Aata) and Green Gram flour (Mong ki Daal ka Aata) in a bowl. Add water till thick batter is made (consistency should be similar to making pakora’s).
  • 2. Add salt & soda. Stir. Leave for an hour.
  • 3. Heat oil for frying.
  • 4. Make small balls (phulki) using a spoon or your hands and drop in hot oil. Fry till golden brown and drain on kitchen towel. Set aside.
  • 5. Take out yoghurt in a large bowl and whisk with a fork or a whisker. Add chopped garlic, red chili powder, red chili and salt. Mix well.
  • 6. In a serving dish, pour out yoghurt and add phulki’s.
  • 7. Heat oil. Add garlic cloves and sauté for 30 seconds then add cumin (zeera) seeds. Once the cumin seeds splutter, add them with the oil on top of the dahi phulki.
  • 8. Serve.


Photo credits: hamariweb.com
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