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Paani Phulki: If you feel like eating something spicy and cooling in summers, then there is hardly anything better than Paani wali Phulki. It can be prepared very easily at home and its taste surpasses even the market chaat. Let us know how to make Pani wali Phulki recipe?

Ingredients for Pani Phulki

Ingredients for Phulki: 1 cup moong dal, 1 inch ginger, 2-3 green chillies, half teaspoon asafoetida, salt to taste, half teaspoon turmeric powder, 1 tablespoon semolina or rice flour.

Ingredients for spicy water: Handful of fresh coriander and mint leaves, 1 tablespoon tamarind, 1 teaspoon lemon juice, salt to taste, half teaspoon black salt, 1 tablespoon chaat masala, pinch of asafoetida, 1 teaspoon cumin powder, 1 teaspoon chili flakes, finely chopped onion, green chili, boondi.

Method to make Pani Phulki:
Step 1: To make phulki, soak 1 cup moong dal for seven to eight hours. After the stipulated time, add moong dal, ginger and green chillies in a mixer jar and grind them coarsely. Now take out this mixture in a bowl and add asafoetida, turmeric, semolina and salt as per taste and mix well. Leave it to set for 10 minutes. Adding semolina will make phulkis crispy.

Step 2: Now, turn on the gas and place a pan on it. When the oil becomes hot, fry the phulki in it until it becomes crispy. If you do not want to fry in oil, then you can make crispy and very soft phulki from inside by applying oil in the appe maker. Now put all the phulkis in asafoetida water and squeeze them well and take them out.

Step 3: Now prepare the spiced water. To prepare water, add a handful of fresh coriander and mint leaves, some water to tamarind and grind it well in a mixer jar.

Fourth Step: Now take three glasses or four glasses of water in a big bowl and add this prepared masala in it and mix well. Now add lemon juice, salt, half teaspoon black salt, chaat masala, asafoetida, cumin powder, chili flakes, finely chopped onion, green chili and boondi and mix well once again.

Fifth Step: Both phulki and water are ready. Add water and four-five phulkis in a plate and serve.