Dahi phulki chat or dahi bally is a beloved dish in every Indo Pakistani house. It is a versatile, easy, and healthy dish eaten as a hi-tea snack or served with the main course. It has numerous variations. You can add salad veggies, tangy chutneys, papdi, or channa. Phulki is easily available at grocery stores, but I like homemade phulki because they have the amazing taste of freshly cooked and they don't have the undertaste of chemicals used by commercial manufacturers to increase the shelf life.

Here, I am sharing the recipe of basic dahi phulki.

Homemade phulki: the besan version

There are two main types of phulkis, besan or mash daal phulki.

The besan phulki depending on size can be called bondnia (the dots of phulki), phulki (medium-size of about a teaspoon), or brays (big size of about two tablespoons).

This post is about besan phulki, mash dal phulki wi be shared next time.

Tips

  • The batter should be thicker than pancakes.
  • Mix the batter vigorously. The more you mix the better the phulkis will turn out. I like to mix it with a fork non-stop for about 10 minutes. The color of the batter will be lightened when it's fluffed.
batter will lightened in color when fully fluffed
  • To check that the batter is whipped just right. Have a glass of water half full. Drop just a drop of batter. If it is floating your batter is ready to be cooked.
  • Heat oil in a wok. The oil should be about 1 ½ inches deep. If oil is not deep enough the phulki will flatten in shape.
  • Oil should be hot before starting cooking.
  • Lower heat to low and start to pour teaspoonful drops of batter, they will instantly begins o float. Turn flame to medium-high and fry till golden in color.
  • Make sure not to overcrowd the wok, or they will stick together in one huge mess. Cook them in badges.      
fry till just golden.
  • Make sure not to over cook the phulki as they will darken in color and will become hard and dry.
  • Leftover phulki can be saved in the freezer for 2 months. Just pop them in zip lock bags.

Phuki recipe: besan version

Ingredients

Besan 1 ½ cups

Salt 1 teaspoon

Onion 1 medium

Garlic cloves 2

Ajwain ½ teaspoon

Zera ½ teaspoon

Baking soda ½ teaspoon

Method

  1. Put all the ingredients in a blender except basin, add ½ cup of water and blend till smooth.
  2. Mix it with besan with a fork, adding enough water till it is all incorporated.
  3. Mix vigorously for 10 minutes.
  4. Heat oil in wok and start to pour about a teaspoonful of batter in oil.
  5. Fry till golden brown.
  6. This batter will make about 3 cups of phulkis.
Three cup of phulkis  from 1 1/2 cup of besan

Assembling dahi phulki

Ingredients

Phulki about 1 cup

yogurt ½ kg

Salt to taste

Sugar ½ teaspoon, more if your yogurt is sour.

Chat masala to taste

Red chili ¼ teaspoon

Zera powder ¼ teaspoon

Milk or water ¼ cup

Method

  1. Prepare phulki by soaking them for 15 minutes in warm water. (boiled water cooled down for 10 minutes).
  2. Gently squeeze water from phulki by the palm of your both hands. Put them in the serving dish.
  3. Mix all other ingredients with yogurt and pour them over phulkis.
  4. Garnish with a pinch of chat masala sprinkled on top.

Variation

You can add freshly cut veggies into cubes like tomatoes, onion, fresh green coriander, boiled potatoes along with sweet and tangy chutney. You can add channa and papdi as well to have an ultimate channa chat.

Make this dahi phulki chat and impress everyone with homemade but perfect besan phulki. Your family and friends will be asking you to make this again and again.