Dahi Phulkian

Cooking Time: 25 minutes
Serves: 4 persons



  • 1 cup baisen
  • 1/2 tsp salt
  • 1 tsp crushed red chilis
  • 1/2 tsp ajwain
  • 1/2 cup water
  • 1/4 tsp baking soda


  • 2 medium boiled potatoes (cut into cubes)


  • 2 and 1/2 cup yogurt
  • 1 cup milk
  • 1 tsp cumin seeds
  • 6 tsp chaat masala
  • 1  tsp salt
  • 2 and 1/2 cup (fresh mix salad)

Tip: For best results, use measuring utensils.


  1. In a bowl, add baisen and all the ingredients except baking soda. Add water and mix it well with a spoon. Keep aside
  2. Just before frying, add baking soda and mix well.
  3. Take a bowl, fill it with tap water and keep aside.
  4. Mix yogurt with all the ingredients and keep in the fridge.
  5. Now take a karahi, add oil for frying and put on high heat once oil becomes hot, reduce the heat to medium. Take two tea spoons, in one spoon, take about half a spoon baisen and push it in the oil with the help of other spoon and fry till golden. Fry them in 2-3 batches.
  6. Once the phulkian are golden, take them out while draining all oil and soak them in the bowl. After 1-2 minutes, take them out, put it on your palm and press softly with the other palm to squeeze out water. Do it with all of them, keep aside.
  7. Just before serving, take your serving bowl, add potatoes, 2 cups salad and mix it well, add phulkian, yogurt and mix it gently. Garnish with remaining 1/2 cup salad and some chaat masala.

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