Besan Ki Phulki

For the phulkis

• 1 cup gram flour/besan
• 1/2 tsp chilli powder
• A pinch of soda-bi-carb
• Salt to taste
• A bowl of water
• Oil for deep frying

For dahi or the dressing

• 3 cups yogurt
• 1/4 tsp chilli powder
• 1/4 tsp roasted cumin powder
• Chat masala to sprinkle
•  Black salt to taste
• Salt to taste
• Sugar to taste
• A little coriander leaves- finely chopped

For temper/tarka

• 1/2 tsp carom seeds/ajwain
• 5-6 curry leaves- finely chopped
• 1-2 tbsp oil

• In a mixing bowl, take besan, salt and chilli powder, add enough water and beat it well, there shouldnt be any lumps left in it, and it should turn out to be a semi thick and silky smooth batter.
• Add soda-bi-card and mix well. Using a small spoon drop little batter in hot oil to make small phulkis. Deep fry till golden and crisp. Once done remove and put it in a bowl of water. Let it soak for 30-40 seconds. Remove the phulkis, gently press to squeeze out extra water. Arrange the phulkis in a single layer in a serving plate or dish and keep aside.
• In a large mixing bowl, whisk yogurt with little salt, black salt, sugar, chilli powder, and cumin powder. Pour it on the phulkis.
• Heat oil in a small tarka pan, add caromseeds/ajwain and curry leaves, once it splutters pour evenly on the phulkis. Sprinkle chat masala and coriander leaves.
• Refrigerate for 1-2 hours. Serve chilled.