Cooking Time: 25 minutes
Serves: 4 persons
Ingredients
Phulkian
- 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
Potatoes
- 2 medium boiled potatoes (cut into cubes)
Yogurt
- 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.
Method
- In a bowl, add baisen and all the ingredients except baking soda. Add water and mix it well with a spoon. Keep aside
- Just before frying, add baking soda and mix well.
- Take a bowl, fill it with tap water and keep aside.
- Mix yogurt with all the ingredients and keep in the fridge.
- 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.
- 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.
- 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.