एकबार ये चटपटे चटकारेदार पानीवाले फुल्की पकोड़े खालेगें तो चाट भूलजयेंगे

Ingredients

• 1 cup Split Yellow Moong Dal (soaked 2–3 hours, then drained)
• 1 inch Fresh Ginger (peeled and chopped)
• 3 pieces Green Chilies (roughly chopped)
• 0.25 tsp Hing (Asafoetida) (helps digestion and adds flavor)
• to taste Salt (regular table salt)
• 2 tbsp Water (for batter) (adjust to achieve thick batter)
• 1 tbsp Semolina (Sooji) (adds crispness; substitute rice flour for gluten‑free)
• 0.25 tsp Turmeric Powder (gives a golden hue)
• 2 cup Neutral Oil (for deep frying) (vegetable or canola oil, heat to 350°F)
• 1 handful Fresh Coriander Leaves (for the spicy water)
• 1 handful Fresh Mint Leaves (for the spicy water)
• 1 tbsp Tamarind Pulp (soaked and strained)
• 1 tsp White Salt (for the spicy water)
• 1 tsp Black Salt (adds a sulfurous flavor)
• 1 tbsp Chaat Masala (spice blend for the water)
• 1 tsp Cumin Powder (ground cumin)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Sugar (optional) (balances tamarind, can be omitted)
• 1 tsp Red Chili Flakes (coarse, for extra heat)
• 1 small Onion (finely chopped, optional garnish)
• 2 tbsp Boondi (optional crunchy garnish)
• 1 cup Plain Yogurt (served on the side, can use coconut yogurt for vegan version)

Instructions

1. Soak Moong Dal

   Rinse 1 cup split yellow moong dal, place in a bowl, cover with water and let soak for 2–3 hours.

   Time: PT15M

2. Drain and Prepare Ingredients

   Drain the soaked dal. Peel and chop a 1‑inch piece of ginger. Roughly chop 2–3 green chilies.

   Time: PT5M

3. Grind Dal Batter

   In a grinder jar or blender, combine the drained dal, chopped ginger, green chilies, ¼ tsp hing, 1‑2 tsp salt, and 2 tbsp water. Blend until a smooth, fine batter forms.

   Time: PT10M

4. Add Semolina and Turmeric

   Transfer the batter to a large bowl. Stir in 1 tbsp semolina (or rice flour) and ¼ tsp turmeric powder. Mix well.

   Time: PT5M

5. Whisk Batter

   Using a whisk or hand mixer, beat the batter vigorously for 5–7 minutes until it becomes light and airy.

   Time: PT7M

6. Test Batter Consistency

   Drop a small spoonful of batter into a bowl of water; it should float immediately. Adjust thickness with a little water if too thick.

   Time: PT3M

7. Heat Oil for Frying

   Pour about 2 cups neutral oil into a deep pan. Heat over medium heat until it reaches ~350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry Fulkis

   Using a spoon, gently drop small portions of batter into the hot oil. Fry until they puff, turn golden brown, and float to the surface, about 1–2 minutes per side.

   Time: PT10M

   Temperature: 350°F

9. Drain Fried Fulkis

   Remove the fulkis with a slotted spoon and place on paper towels to absorb excess oil.

   Time: PT2M

10. Blend Spicy Water

    In a blender, combine a handful of fresh coriander, a handful of mint leaves, 1‑inch ginger piece, 2–3 green chilies, 1 tbsp tamarind pulp, 1 tsp white salt, 1 tsp black salt, 1 tbsp chaat masala, ¼ tsp hing, 1 tsp cumin powder, 1 tbsp lemon juice, and enough water to make a thin chutney‑like liquid. Blend until smooth.

    Time: PT10M

11. Season Water

    Transfer the blended mixture to a bowl, add 1 tsp red chili flakes, 1 small finely chopped onion (optional), extra green chilies if desired, and 2 tbsp boondi for texture. Mix well.

    Time: PT3M

12. Soak Fulkis in Spicy Water

    Place the fried fulkis into the prepared spicy water for 1–2 minutes, allowing them to absorb the flavors.

    Time: PT2M

13. Serve

    Serve the water‑soaked fulkis on a platter. Optionally, serve alongside plain yogurt topped with bhuna jeera powder, red chili powder, and fresh coriander.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

20 g

Fat

6 g

Fiber

3 g