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Friday, April 8, 2011

Burns road ki dahi phulki by Chef Shireen Anwar

Green grams flour (Moong ki daal ka aata)      1 cup heaped
Soda by carb                                                           11/2 tsp heaped
Water                                                                        1/2 cup or as required
Salt                                                                            1 tbsp

-       In a bowl mix together 1 cup green gram flour (moong ki daal ka aata), 1 ½ tsp soda and water, mix very well with hands, keep for 10 minutes,
-       Then heat oil in a wok and drop little balls into oil and fry on slow flame. When slightly brown, take them out, then again put them back to fry on high flame to a golden brown, remove in a tray and leave them to cool (for about 1/2 an hour).
-       In another pan add water (room temperature) with 1 tbsp salt, put in the fried balls, let them soaked for 1 hour then squeezed out water from balls and put directly into yogurt mixture, sprinkle dahi phulki masala.

Yogurt mixture
Take 1 kg Yogurt, strain in a muslin cloth (malmal ka kapra) well and mix with half cup of sugar and 1/4 tsp salt.

Dahi Phulki masala
Whole red chili                                         25
White cumin seeds (safaid zeera)       2 tbsp

Roast whole red chili and white cumin seeds and grind it , and then add 1 tsp of kala namak and mix it well.
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