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Main ingredients | Fresh mint leaves, Fresh coriander leaves, Tamarind pulp, Chaat masala, Red chilli powder, Roasted cumin seeds, Black salt, Garlic, Ginger, Green chillies, Powdered sugar, Onion, Gram flour, Turmeric powder, Asafoetida, Oil |
Cuisine | Indian |
Course | Snack |
Prep time | 30-35 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup fresh mint leaves
- 1½ cups fresh coriander leaves
- ½ cup tamarind pulp
- 1 teaspoon chaat masala + for sprinkling
- 1 teaspoon red chilli powder
- ½ teaspoon roasted cumin seeds + for sprinkling
- ½ teaspoon black salt
- 4-5 garlic cloves
- 1 inch ginger, roughly chopped
- 3-4 green chillies
- 1 tablespoon powdered sugar
- 2 tablespoons chopped fresh coriander leaves + for garnish
- 1 small onion, thinly sliced + for sprinkling
- Phulki
- 1½ cups gram flour (besan)
- Salt to taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon red chilli powder
- Oil for deep frying
Method
- To make the pani, put the mint leaves in a blender jar. Add coriander leaves, tamarind pulp, chaat masala, red chilli powder, roasted cumin seeds, black salt, garlic, ginger, green chillies and 3 cups water and blend till smooth.
- Strain the mixture into a large bowl. Add powdered sugar and mix till well combined.
- To make the phulkis, take gram flour in a large bowl. Add salt, turmeric powder, asafoetida, red chilli powder and ¾ cup water gradually and mix to a smooth batter. Beat for 1-2 minutes.
- Heat sufficient oil in a kadai, gently slide in small portions of the batter into the hot oil. Deep fry till golden brown and crisp. Drain on absorbent paper.
- Transfer the phulkis into the pani. Add coriander leaves, sprinkle chaat masala, and roasted cumin powder and mix well. Add onion slices and mix well. Set aside to soak for 15 minutes.
- Transfer into serving bowls, garnish with sliced onions, sprinkle chaat masala and coriander leaves. Serve.
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