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Dahi Phulki
Sconce&Scone

Dahi Phulki

This cooling and refreshing snack is a family favorite, and I'm sure it'll become a favorite in your home as well! Chickpea dumplings are nestled in a spiced yogurt full of potatoes, onions and tomatoes.
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Servings: 4
Course: Side Dish, Snack
Cuisine: Pakistani
Ingredients Method Notes

Ingredients
  

  • 1 cup dried phulki
  • 1/2 cup tomato diced
  • 1/2 cup potato diced
  • 1/4 cup red onion finely diced
  • 1/4 cup dhania (cilantro) chopped
  • 1-2 green chilies chopped
  • coarsely ground cumin for garnish
  • papad for garnish
Yogurt
  • 2½ cups yogurt
  • 1/2-3/4 cup cold water
  • 1 tsp coarsely ground cumin
  • salt to taste
  • 1 tsp icing sugar
  • 1/3 tsp black pepper
  • 1/4 tsp Kashmiri Laal Mirch
  • 1/2 tsp chaat masala

Method
 

  1. In a medium sized bowl, mix together all the ingredients listed under yogurt. Whisk until smooth. The yogurt should be a milkshake consistency. The phulkiyan will soak up some of the yogurt as they sit in it. Set this aside and start on the phulkiyan.
  2. Place the dried phulkiyan in a medium sized bowl and pour warm water over them. There should be extra water in the bowl because they expand as they sit in the water. Let them soak for about 6-7 minutes. You can check one to see if it's soaked through and if it has softened. Once they are soft gently squeeze them to get rid of the excess water. The easiest way is to use your hands. Putting them in strainer will not get rid of the water.
  3. Add half the yogurt in your serving bowl. Add the drained phulkiyan. Sprinkle over half of the potatoes, tomatoes, onions, green chilies and dhania (cilantro). Add the remaining yogurt and top with the rest of the fresh ingredients. garnish with crushed cumin seeds. Chill for at least 30 minutes before serving.

Notes

Dairy Free.  Make this dairy free by using a dairy free yogurt alternative
Spice. Make it more spicy by adding more Kashmiri Laal Mirch and more green chilies. 
Make it in advance. If you plan on making this a day before you want to serve it, just add a little more water because the phulkiyan will absorb more yogurt as they sit in the fridge.