Dahi Phulki - Lucknow Style

Step 1: Prepare the Spice Paste

Heat a pan and add 1 tablespoon of cumin seeds. Add 7-8 garlic cloves to the pan. Roast on low flame for 1-2 minutes until fragrant and the garlic cloves show light brown spots. Let it cool slightly, then transfer to a mixer jar. Add 6-8 soaked red chilies and a little of the soaking water. Grind into a coarse paste. Transfer the paste to a bowl.

Step 2: Prepare the Besan Batter

In a mixing bowl, take 1 cup of besan (gram flour). Add salt to taste, 1/2 teaspoon turmeric powder, and 1/2 teaspoon crushed carom seeds. Add 1 tablespoon of the prepared chili garlic paste. Gradually add 1/2 cup of water while whisking continuously to form a thick, lump-free batter. Whisk the batter vigorously for 5-6 minutes until it becomes light, airy, and fluffy. Test the batter by dropping a small amount into water; it should float on the surface, indicating it's ready.

Step 3: Prepare the Yogurt Mixture

In another bowl, take 2 cups of fresh or slightly sour yogurt. Whisk it until smooth. Add salt to taste (white/rock salt), black salt to taste, and 1 teaspoon powdered sugar. Add the remaining 1-2 tablespoons of chili garlic paste. Add 2 cups of water (you can use this water to rinse the mixer jar where the paste was made). Whisk everything together until the mixture is creamy and resembles buttermilk. Set aside.

Step 4: Fry the Besan Phulki

Heat oil for deep frying in a kadhai (wok). Test the oil temperature by dropping a tiny amount of batter; it should sizzle and float immediately. Using your hands or a spoon, carefully drop small portions of the besan batter into the hot oil. Fry the phulki in batches on medium flame, turning them occasionally, until they are golden brown and cooked through. Remove the fried phulki with a slotted spoon and let them rest for 1 minute.

Step 5: Soak the Phulki

In a separate bowl, take room temperature water. Add a pinch of salt and a pinch of asafoetida (hing). Mix well. Add the fried phulki to this water. Ensure they are fully submerged. Let them soak for 5-7 minutes until they become soft and plump. Gently squeeze out the excess water from each phulki.

Step 6: Assemble the Dahi Phulki

Add the soaked and squeezed phulki to the prepared yogurt mixture. Mix gently to coat all the phulki.

Step 7: Prepare the Tempering (Tadka)

In a small tempering pan, heat 1 tablespoon of oil. Add 1 teaspoon cumin seeds, a pinch of asafoetida (hing), and 3-4 broken dry red chilies. Fry until the cumin seeds splutter and the chilies are fragrant (about 30 seconds). Pour the hot tempering over the Dahi Phulki mixture.

Step 8: Garnish and Serve

Sprinkle 1 teaspoon of chaat masala over the Dahi Phulki. Optionally, add 1/4 cup of boondi for extra crunch. Garnish with 2 tablespoons of freshly chopped coriander leaves. Mix gently. For best results, chill the Dahi Phulki in the refrigerator for 30-60 minutes before serving.

• Whisk the besan batter thoroughly until it becomes light and airy, and a drop floats on water, to ensure soft phulki.

• Use room temperature water for soaking the fried phulki to prevent them from becoming hard or lumpy.

• For the best taste and cooling effect, chill the Dahi Phulki in the refrigerator for at least 30-60 minutes before serving.

• Adjust the number of red chilies in the spice paste and tempering according to your preferred spice level.

• Add finely chopped onions or green chilies to the yogurt mixture for an extra layer of flavor and texture.

• For a richer taste, you can use full-fat yogurt. For a lighter version, use low-fat yogurt.