Video Tutorial
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Instructions
Prepare the Phulki Batter
In a bowl, combine 1 cup besan with red chili powder and salt. Mix well.
Gradually add water to create a smooth, medium-consistency batter.
Whisk the batter continuously for 5 minutes until it becomes light and airy. This is crucial for soft pakode.
Test the batter by dropping a small amount into water; it should float, indicating it's ready. Let it rest for 5 minutes.
Prepare the Masala Pani Mixture
In a blender, combine coriander leaves (including stems), mint leaves, black salt, white salt, roasted cumin powder, chaat masala, green chilies, garlic cloves, ginger, and ยฝ cup imli pulp.
Blend into a smooth, fine chutney-like paste. This paste will be the base for your tangy water.
Assemble the Chatpata Pani
Pour the prepared paste into a serving bowl (traditionally a clay pot, but any bowl works).
Add water according to your desired consistency.
Stir in chili flakes, finely chopped onions, and fresh coriander leaves. Mix well. The flavorful pani is now ready.
Fry the Phulki Pakode
Heat oil in a pan.
Drop small portions of the prepared batter into the hot oil using your hands or a spoon.
Fry the pakode, turning them occasionally, until they are golden brown and puffed up. They should swell nicely without needing baking soda.
Soak and Assemble Pani Phulki
Once fried, immediately transfer the hot pakode into a bowl of lukewarm water.
Let them soak for 5-6 minutes. They will absorb water and become soft and spongy.
Gently squeeze out the excess water from each pakode.
Add the squeezed pakode directly into the prepared chatpata pani. Mix well to combine.
Serve and Enjoy
Serve the Pani Phulki Pakode chilled. Enjoy this tangy, spicy, and refreshing street-style chaat.
