Meethi Dahi Phulki

⏱ 55 min · Serves 4

Golden puffed gram flour dumplings bathed in sweetened whipped yoghurt, drizzled with tamarind chutney and mint chutney, then showered with chaat masala and crispy sev — this is street-food joy in a bowl, ready in under an hour and impossible to stop eating.

Per serving: 388 kcal · 16.0g protein · 48.0g carbs · 14.0g fat

Ingredients

• 200g gram flour (besan)
• 1/4 tsp baking soda
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• Water, as needed (approx 150ml) to make a thick batter
• Oil, for deep frying
• 500g full-fat plain yoghurt
• 3 tbsp caster sugar
• 1/2 tsp salt
• 1/2 tsp roasted cumin powder
• 3 tbsp tamarind chutney (store-bought or homemade)
• 3 tbsp fresh mint and coriander chutney (store-bought or homemade)
• 1 tsp chaat masala
• 1/2 tsp red chilli powder
• 50g fine sev
• 2 tbsp pomegranate seeds
• Small handful fresh coriander leaves, to garnish

Method

1. Make the phulki batter: whisk together gram flour, baking soda, cumin seeds and salt. Gradually add water, whisking until you have a smooth, thick but pourable batter (similar to pancake batter consistency). Rest for 10 minutes.
2. Heat oil in a deep pan or wok to 170°C. To make phulkis, dip a perforated spoon or slotted ladle into the batter, hold it over the hot oil and use another spoon to push small drops of batter through the holes into the oil. Fry in batches for 2–3 minutes until pale golden and puffed. Drain on kitchen paper. Repeat until all batter is used.
3. Soak the fried phulkis in a bowl of warm salted water for 5 minutes to soften them slightly. Gently squeeze out excess water with your palms without breaking them.
4. Prepare the dahi: whisk yoghurt with sugar, salt and roasted cumin powder until smooth and creamy. Taste and adjust sweetness. Chill until ready to serve.
5. To assemble: spread a generous layer of the sweetened yoghurt in a wide serving dish. Arrange the soaked phulkis over the yoghurt.
6. Spoon the remaining yoghurt over the phulkis, ensuring they are well coated. Drizzle tamarind chutney and mint chutney over the top.
7. Sprinkle chaat masala, red chilli powder, sev and pomegranate seeds over everything. Finish with fresh coriander leaves. Serve immediately.