INGREDIENTS:

For Phulki:

• • 2 cup Besan (Chickpea flour)

  • ½ tsp salt

  • ¼ tsp of baking soda

  • ⅛ tsp ajwain (carom seed)

  • ½ tsp coriander powder

  • ⅔ cup water

  • 3/4 cup hot water

For Yogurt Dip:

• • • • 2 cups yogurt

      • 1 cup water will be required if yogurt is thick

      • 2 tsp black salt

      • ½ tsp cumin powder

      • ½ tsp red chili powder

Instructions:

• • Sieve and combine all ingredients for phulki

  • Pour the batter with the spoon and deep fry

  • Place the Phulkis on tissue paper to remove extra oil

  • Now in a bowl add yogurt and water. The consistency of yogurt should be runny as we will dip the phulkis.
    So mix yogurt and water to get a smooth consistency.Mix in black salt

  • Add phulkis

  • Garnish with cumin powder and red chili powder

  • Refrigerate for 6 hours

  • Garnish with coriander leaves and serve

  • Also you can garnish with sev (chickpea namkeen)

Serve and enjoy!

© 2021, Sucheta Thakur