Ingredients.
Mung bean flour – 1 cup
Baking soda – 1/2 teaspoon
Salt – 1/2 tablespoon
Yogurt – 1 kg
Sugar – 3 tablespoons
Cornflour – 2 tablespoons
(Special Notes) 7. Mint leaves – for garnish 8. Chaat masala – as needed 9. Tamarind chutney – as needed 10. Jaggery chutney – as needed.
Instructions.
Mix the mung bean flour, baking soda, and half a cup of water thoroughly and leave it for 10 minutes.
For Phulkis 2. Lightly fry the mixture in oil until golden like fritters and remove them. 3. Let them rest for 10-15 minutes, then fry them again after cooling down. 4. Add 1 tablespoon of salt to a bowl of water and soak the phulkis in it for an hour. 5. Remove the phulkis from the water. 6. Strain the yogurt using a muslin cloth to remove excess water. 7. In a bowl, mix the strained yogurt, sugar, and cornflour well. 8. Pour the yogurt mixture over the phulkis and garnish with mint leaves, chaat masala, and tamarind and jaggery chutneys before serving.
Note.
Heat one cup of water and mix in 2 tablespoons of cornflour until smooth with no lumps. It thickens, remove it from heat and let it cool. You can add four ice cubes to cool it faster.
The cornflour mixture is now ready to be added to the yogurt mixture.
