Pani Phulki Recipe

Pani phulki recipe is a soft moong dal dumplings soaked in cold, spicy, tangy pani. Light on the stomach, easy to make at home, and tastes just like street-style chaat.

Course chaat, Snacks

Cuisine Indian

Keyword pani phulki recipe

Prep Time 20

Cook Time 30

Soaking time 3

Servings serving

Calories 143kcal

Author Puja

Equipment

Ingredients

For the Phulki:

1 cup moong dal soaked for 2 to 3 hours
1 inch ginger
2 to 3 green chillies
1/4 tsp hing asafoetida
Salt to taste
1/4 tsp turmeric powder
1 tbsp suji semolina or rice flour
water about 2 tbsp water for grinding
Oil for frying

For Soaking the Phulkis:

Warm water enough to submerge the phulkis
Pinch hing
1 tsp sugar
Salt to taste

For the Spiced Pani:

coriander leaves Handful
mint leaves Handful
1 tbsp tamarind pulp imli
1 no lemon juice
1 tsp salt
1 tsp black salt
1 tbsp chaat masala
1/4 tsp hing
1 tsp cumin jeera powder
1 tsp chilli flakes
2 tbsp onion finely chopped
1 to 2 green chillies finely chopped
1/2 cup boondi
Cold water as needed
Ice cubes optional

Others, while serving

onion chopped
chilli flakes

Instructions

Drain and wash the soaked moong dal two to three times.
In a mixer grinder add ginger, green chillies, hing, salt, and one tablespoon of water. Grind to a smooth paste, add one more tablespoon of water if needed.
Transfer the batter to a bowl. Add suji and turmeric powder. Whisk hard in one direction for 8 to 10 minutes until the batter is light and airy.
Drop a small bit of batter into a bowl of water. If it floats, the batter is ready. If it sinks, keep beating.
Heat oil in a kadai on medium flame. Drop small ball-sized portions of batter in. Fry, turning gently, until golden on all sides. Remove and keep aside.
In a bowl of warm water, add hing, sugar, and salt. Add the fried phulkis and soak for a few minutes until soft.
For the pani, blend coriander, mint, ginger, green chillies, tamarind pulp, salt, black salt, chaat masala, hing, cumin powder, and lemon juice with a little water into a smooth paste.
Transfer the paste to a large bowl. Add cold water and mix to pani puri water consistency. Taste and adjust the seasoning.
Add chopped onion, chilli flakes, and fresh coriander. Mix well. Add ice if you like. Stir in boondi just before serving.
Gently squeeze the soaked phulkis to remove extra water. Add to the pani.
Serve in bowls with extra chopped onion and chilli flakes on top. Eat immediately.

Notes

Beat the batter well. This is the most important step when not using baking soda. The longer you beat, the lighter the phulkis.

Always do the float test before frying.

Rice flour can replace suji in equal quantity.

Store phulkis and pani separately. Assemble only when ready to eat.

Use black salt generously for authentic chaat flavour.

Add boondi just before serving so it stays slightly crisp.

Nutrition