Bun-Appétit

Happy cooking, happy eating

Dahi Baray

on May 25, 2011

Now dahi baray is one of those dishes that everybody likes personalised to their taste buds. Some like it sweet, some like it savoury. Some prefer baray/pakoray to be made from different kind of lentils, some like plain old chickpea flour (basin) pakoray. What I like in my dahi baray or dahi phulki is to be sweet and savoury at the same time. And I use chickpea flour for phulki(s). Oh, and loaaaads of chat masala.. (Dangit, just thinking about it made my mouth water!)

And the fun part is, its all just so easy!!

Here’s what you need;

Ingredients

500 gm Low fat yogurt (Always use low fat yogurt, takes the guilt away from your guilty pleasures =D)
3-4 tbsp Sugar
1 cup Chickpea flour
pinch of Baking soda
Salt to taste
Vegetable oil for frying
Water
Chat masala to taste

Method:

1. Mix yogurt and sugar and let it rest for about 30 minutes for the sugar to dissolve. Add some water to reduce thickness.
2. Add salt and baking soda in the chickpea flour and mix well before adding water.
3. Make a thick paste of chickpea flour.
4. Heat the oil in a wok and fry phulkis. I usually make them the size of a teaspoon.
5. Once the phulkis are fried, soak them in water for about 10-15 seconds and squeeze the water out lightly while taking out.
6. Add these phulkis in the yogurt atleast an hour before serving.
7. Sprinkle some chat masala and enjoy!

Tip:
You can also add boiled white chickpeas in yogurt and sprinkle with papri.

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