Dahi Phulkian ( Gram Flour Dumplings In Yogurt Sauce )

Dahi Phulkian ( Gram Flour Dumplings In Yogurt Sauce ) ... A refreshing and light summer meal. These are dumplings made of gram flour, topped with yogurt sauce, tempering and a sprinkle of chaat masala. Serve as a side dish or an appetizer.


Dahi Phulkian ( Gram Flour Dumplings In Yogurt Sauce )
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Serves : 6 - 8

Ingredients :

For Phulki ( Dumplings ) :

• 1 cup gram flour ( besan )
• 1/8 tsp.  baking soda or Sodium Bicarbonate
• 1/2 to 3/4 tsp.  salt
• 1 tsp.  red chilli powder
• Pinch of nigella seeds ( kalonji )
• 1/2 tsp.  cumin seeds
• 1/2 tsp.  caraway seeds ( ajwaiin )
• 1 tsp.  crushed coriander seeds
• 1 tsp.  dried pomegranate seeds ( anar dana )
• 1 medium onion, finely chopped
• 1 to 2 green chillies, finely chopped
• 2 tbsp.  fresh coriander leaves or mint leaves, chopped
• Water, as required
• Oil, for deep frying

For Yogurt Sauce :

• 750 gm.  plain natural yogurt
• Salt, to taste
• 1/2 tsp.  red chili powder
• Chaat masala, to taste

For Tempering :

• 1/4 cup cooking oil
• 4 - 5 large garlic cloves, sliced
• 2 - 3 whole dried red chillies, optional
• Few curry leaves, optional
• 1 tbsp.  cumin seeds   

Method :

For Phulki ( Dumplings ) :

• Sift the gram flour in a bowl. Add soda, salt, red chilli powder, nigella seeds, cumin seeds and caraway seeds.
• Add enough water, a little at a time, to make a medium thickness batter. Whisk thoroughly to remove lumps. The batter should not be very runny or very thick.
• Add coriander seeds, pomegranate seeds, onion, green chillies and fresh coriander; mix well. Leave aside to rest for 15 minutes.
• Heat oil in a wok or deep fryer on medium heat.
• Drop in the batter a tablespoon at a time in oil and fry until golden brown, turn once or twice during frying.
• Remove with a slotted spoon, drain on absorbent kitchen paper.
• Add hot dumplings to yoghurt sauce, keep aside for 10 - 15 minutes so that dumplings absorb water and become soft.
• Add tempering and sprinkle chaat masala before serving.

For Yogurt Sauce :

• Whisk yogurt with 1/2 cup water, salt and red chilli powder to make a smooth paste.

For Tempering :

• Heat oil in a small saucepan. Add garlic and fry till light golden.
• Add dried red chillies, curry leaves and cumin seeds. Remove and add to the prepared dish.

Notes :

• Adjust salt & spices according to taste.
• If the yogurt sauce becomes too thick, add more water until the desired thickness is reached.

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