DAHI PHULKI
Dahi Phulki is very refreshing, you can prepare in no-time. It’s a comfort food, can be eaten at any time with Rice, Rotis or parathas.
Ingredients
- 1 cup besan
- Hing a pinch
- 1 tsp crushed cumin seeds
- 1 tsp crushed coriander seeds
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- to taste salt
- 1/4 tsp soda bicarbonate
- as needed water
- 1/2 tsp kasuri methi
- as needed some carrom seeds
- 2 bowl yogurt
- as needed salt
- 1/2 tsp jeera powder
- 1/2 tsp chilli powder
- as needed some coriander leaves
- as needed some whole red chilli
- 1 tsp cumin seeds
- curry leaves – few leaves as needed
- oil for frying and baghar
Method
- Take 1 cup of Besan in a bowl. Put cumin seeds crushed, crushed coriander seeds and a pinch of hing. Put red chilli powder, Garam masala, turmeric, chat masala powder. Add salt as per your taste.
- Put 1/4 tsp soda bicarb and mix well. Add little water and make a smooth paste, add little carrom seeds and kasuri methi.
- Heat the oil in kadhai and drop 1 teaspoon batter into hot oil. Deep fry balls till it turns light golden brown in color and remove it out from the oil.
- Boil 6 cup water in a pan and add 1/2 teaspoon salt. Drop 8-10 balls at a time in hot water and remove them from the hot water after 30 seconds.
- Take some yoghurt and whisk it with some water and make it thin. Put salt as per taste, Jeera powder and chilli powder add to the curd.
- Add soaked Phulki in dahi and let them remain in for 5 minutes.
- Make baghar with Jeera, curry leaves and dried red chilli. Transfer in serving bowl and put baghar.
- Top with some red chilli powder and cumin powder.
- Now it’s ready to eat.
- About Chef Shaeem Mohammad Quraishi
Chef Shaeem Mohammad Quraishi is freelancer consultant chef based in Lucknow. He has more than two decades of hospitality experience. He is specialized in Indian Cuisine (Awadhi Mughlai, Dum Pukht, Kabab, Punjabi, Hyedrabadi and Kashmiri) with Contemporary touch of Modern Indian cuisine. He keeps on travelling nationally to conduct food festival and opening of new restaurants specialising in North Indian Kebab and other delicacies.
Chef Shaeem began his culinary journey at The Ashok (ITDC) Delhi. He moved to Middle East and worked in luxurious properties such as Marriott, Millennium and Copthorne hotel group. After gaining experience on overseas platform he return back to India and in India worked for ITC Fortune, Sarovar froup and Radisson. His strength lies in preopening Indian Restaurant, QSR and Cloud Kitchen.
Chef Shaeem, born and raised in city of Nawbab’s, Lucknow. He did his primary schooling and graduation from Lucknow University. He completed his catering diploma from Kohinoor Catering College, Dehradun and completed his MBA from Anna Malai University.
He began his culinary journey under the guidance of his father Mohammad Naeem Quraishi at the tender age of 13. His father was a very well-known name in high end wedding and large banqueting for who’s who of the city and elsewhere.
Shaeem witnessed at close quarters how and what his father mastered in culinary art. He carried out legacy and his memories of him to reproduce the same. He had watched his dad cooking and sometimes reinvented them. His first cookery lesson was to peel and cut onions in commercial kitchen of his father, he taught him the right way to fry them
Editor in Chief : Mewati SItaram
