Dahi Phulki
دہی پھلکی
Dahi phulki is the everyday sister of dahi bhallay. Bhallay are made from soaked and ground lentils, which takes planning; phulkis are made from a simple batter in minutes. Small spoonfuls are fried until puffed, soaked in water until they turn soft and spongy, then squeezed and drowned in cool, spiced yogurt. It's a staple on Ramadan iftar tables and a cooling side for any spicy meal.
- ⏱ Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Sift the besan into a bowl. Add the water gradually and whisk hard in one direction for 4–5 minutes, until the batter is smooth, thick and light. Stir in the baking soda, ajwain and salt.
Heat the oil in a to medium. Drop in half-teaspoons of batter from your fingers or a small spoon and fry for 2–3 minutes, turning, until puffed and light golden. Don't let them brown deeply.
Put the hot phulkis straight into the lukewarm water and leave for 10–15 minutes, until they are soft all the way through.
Whisk the yogurt with the cold milk, sugar, salt and half the cumin until smooth. Gently squeeze each phulki between your palms to remove the water and add it to the yogurt.
Chill for at least 30 minutes. Before serving, drizzle with imli chutney and sprinkle with the rest of the cumin, chaat masala, red chili and coriander.
Kitchen notes
Whisking the batter well traps air and makes the phulkis light. If they come out hard, the batter needed more beating or was too thick.
Fry on medium heat so they cook through. High heat browns the outside and leaves a raw centre.
The fried phulkis can be made a day ahead and kept dry in a box. Soak and add to yogurt a few hours before serving.
The quick iftar classic
Ask what’s on the iftar table in a Pakistani home and dahi phulki will often be on the list. It’s cool, tangy and soft after a long fast, and it can be made in under an hour from flour, yogurt and a few spices.
Light phulkis
The texture of the phulki decides the dish. They should be airy and spongy, soaking up the yogurt like a sponge. Two things help:
- Beating the batter. Whisk the batter hard in one direction for several minutes until it’s pale and light. That traps air.
- A pinch of baking soda. It helps them puff in the oil.
Fry small spoonfuls at medium heat until puffed and pale gold, then soak them in lukewarm water. The water softens them all the way through and washes out some of the oil.
The yogurt
Whisk chilled yogurt with a little milk until smooth and pourable, then season it with salt, a little sugar and roasted cumin. It should taste good on its own. Add the squeezed phulkis and let them sit for at least half an hour to absorb it.
Serving
Top with imli chutney, , red chili powder and coriander just before serving. Serve chilled, alongside pakoray, samosas and fruit chaat.
Questions people ask
What's the difference between dahi phulki and dahi bhallay?
Bhallay are made from soaked, ground urad or moong daal and are larger and denser. Phulkis are made from besan batter, are smaller and lighter, and take far less time.
Can I freeze the phulkis?
Yes. Freeze the fried phulkis for up to a month, then drop them straight into warm water to thaw and soften.
Why is the yogurt sweetened?
A little sugar balances the sourness of the yogurt and the tamarind. Reduce it if you prefer a sharper taste.
Nutrition (estimate, per serving)
- Calories
- 230
- Protein
- 9 g
- Fat
- 11 g
- Carbs
- 23 g
