Dahi Phulki -Gram Flour Dumplings In Yogurt Sauce.

Better late than never!
Enough of procastination!!.I need to break the ice!!..yes get back to blogging.Cant even tell you how much I missed sharing all the wonderful recipes pictures and travel and now that I have got a new Camera.. yes!! a Nikon D3100 (well got it more then a year back).Its high time I should get back to what I loved.So from now on I promise to share my recipes along with a piece of my not so spicy life.So no more broken cameras travel breaks or lazy weekends or even super busy weekdays can keep me away.So here to start with I have a very easy peasy recipe.

These can be eaten as a side dish or simply as an Appetizer.This one is my moms traditional recipe.And its an absolute must during the ramadan.Dahi phulikis are quite a north indian delight.Havent seen it anywhere else though.Its not a dish which can be found in restuarants or on a street food stall.Its a very homemade sort of dish.The phulkis or the dumplings are usually made of gram flour but I have tasted a variant variety of phulkis made of moong dal.My pakistani cousins   usually have the monng dal variety.But personally I love the gram flour flavour.Plus its gluten free.
Go ahead and enjoy the recipe and lemme know!

Ingredients

For Phulki(Dumplings):

• 1 cup gram flour (Besan),sifted
• 1/4 tsp bicarbonate of soda
• 3/4 tsp red chilli powder
• 1/2 tsp cumin powder
• 2 tbsp fresh coriander leaves,chopped
• water,as required
• oil,for deep frying

For yogurt Sauce:

• 750 gm. plain yogurt
• 1 tsp salt
• chaat masala,according to taste 
•  1tsp dry mint

For Tempering:

• 2 whole dried red chillies.
• 1 tbsp cumin seeds
• 1/4 cup cooking oil
• 5-6 curry leaves (optional)

Method

 For the dumplings.

1. Mix all the dry ingredients in a bowl.Add water and beat well with a spoon or whisk.Take care to add water little by little.We dont want a very runny batter nor a very thick one.The consistency of the batter is important it should be that of a creamy consistency.Leave it to rest for 15-20 minutes.
2. Heat oil in a wok or a fryer.Test the temperature by dropping a small amount of batter into the hot oil.It should rise to the top at once.
3. The oil should be medium hot.Drop teaspoonful of batter.Fry to a golden in color.Remove and drain on a kitchen towel.Let it rest for 20-25 minutes or till it has cooled.
4. In another big bowl take some hot water.The water should be enough for the dumplings to dip in.Add salt to the water and soak the phulkis for atleast 15 mins.Squeeze out the excess water gently by pressing them and place them in a serving bowl.Keep in fridge or at room temperature for 10-15 minutes so that Phulki absorbs the yoghurt.

 For Yoghurt Sauce.

1. Whisk yogurt with 1\2 cup water,salt and dry mint to make a smooth paste. Pour evenly onto the Phulki in the serving dish and stir gently.

 For Tempering:

1. Heat oil in a small saucepan.Add the tempering ingredients till light brown.Temper the dish.Garnish with Chaat Masala