Dahi Phulki

PREPARATION

1. In a blender, add 25 grams of soaked dry red chili, 30 grams of garlic, 1 1/2 teaspoons of cumin seeds, and 80 milliliters of water. Blend well.
2. In a bowl, add 120 grams gram flour, 1 tablespoon coriander, 1 teaspoon green chili, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, and 100 milliliters water. Whisk until smooth.
3. Add 1/4 teaspoon of baking soda and whisk again until well combined.
4. Heat some oil in a skillet. Using a spoon, add the prepared mixture into the hot oil and fry until golden brown.
5. Remove from heat and transfer the fritters to 1 litre of water. Let them soak for 5 minutes.
6. In a bowl, add 300 grams yogurt, 1/2 teaspoon black salt, 1/2 teaspoon salt, 1 teaspoon green chili, 2 tablespoons coriander, and 1 tablespoon mint leaves whisk well.
7. Add 350 milliliters of water to the yogurt mixture and whisk until smooth. Keep aside.
8. Heat 2 tablespoons mustard oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 dry red chili, 1 teaspoon curry leaves and stir for a minute.
9. Add 1/4 teaspoon of asafoetida, 1 teaspoon of green chili, and 1 tablespoon of coriander. Stir for another minute on medium heat.
10. Remove from heat and pour the tempering into the prepared yogurt mixture. Add the soaked phulki and mix well.
11. Serve.