Pani Phulki

• Soak yellow split lentils (moong dal) for at least 2 hours

Nutrition values are AI-estimated based on ingredients.

• 2 cups of soaked yellow split lentils (moong dal)
• A small piece of ginger
• 2-3 green chilies
• A pinch of cumin seeds
• Water
• A pinch of ajwain
• A tiny pinch of asafoetida
• Salt to taste
• A very small pinch of baking soda
• Cooking oil for deep frying
• A large handful of fresh cilantro
• A smaller handful of fresh mint leaves
• 5-6 garlic cloves
• 1 teaspoon of roasted cumin powder
• 1/2 teaspoon of black salt
• 1/2 teaspoon of amchur (dry mango) powder
• Juice of about half a lemon
• 2-3 tablespoons of tamarind pulp
• 4-5 cups of cold water
• Sliced lemon for garnish
• Special spice mix (roasted and crushed cumin, coriander, and dried red chilies) for garnish
• Chopped fresh cilantro for garnish
• Finely chopped red onion for garnish

1. 1Transfer soaked yellow split lentils, a small piece of ginger, 2-3 green chilies, and a pinch of cumin seeds to a grinding jar with a splash of water and blend into a fine, smooth paste.
2. 2Transfer the lentil paste to a bowl, whisk vigorously for several minutes until light and airy, then mix in a pinch of ajwain, a tiny pinch of asafoetida, salt to taste, and a very small amount of baking soda.
3. 3Add fresh cilantro, mint leaves, a small piece of ginger, 5-6 garlic cloves, 2-3 green chilies, 1 teaspoon of roasted cumin powder, 1/2 teaspoon of black salt, 1/2 teaspoon of amchur powder, a tiny pinch of asafoetida, lemon juice, 2-3 tablespoons of tamarind pulp, and salt to taste to a grinding jar and blend into a vibrant green, smooth paste.
4. 4Pour 4-5 cups of cold water into a large glass bowl, add the prepared green paste, mix thoroughly until consistent, then add lemon slices, a special spice mix, chopped fresh cilantro, and finely chopped red onion as garnishes.
5. 5Heat cooking oil in a small pan over a stove, then drop small, rounded portions of the prepared lentil batter into the hot oil and deep-fry until they puff up and turn golden yellow.
6. 6Remove the freshly fried phulkis from the oil using a slotted spoon and immediately transfer them to a bowl of plain water to soak for a short while.
7. 7Gently squeeze each phulki by hand from the plain water to remove excess water.
8. 8Add the squeezed phulkis directly into the prepared spiced green pani.
9. 9Stir the Pani Phulki to ensure the phulkis are well-immersed in the spiced water, and serve garnished with lemon slices, special spice mix, chopped cilantro, and red onions.

These instructions are our analysis of the original video. Watch on YouTube →