• Chickpeas 1 cup soaked in water with 1 teaspoon of baking soda overnight
  • Yougurt beaten 2 cups
  • Fresh coriander leaves few leaves
  • Chaat masala to taste
  • Onion slices as required
  • Tomato chopped as required
  • Potatoes boiled and cubed as required
  • Chopped green chillies as required

Discard water of chickpeas and fill fresh water . Cook chickpeas with a teaspoon of salt and a teaspoon of sugar until tender. Keep aside. Throw if there some water left or you can dry the water on high flame.

Imli sauce:

  • Tamarind pulp ½ cup
  • Crushed cumin seeds 1 teaspoon
  • Crushed coriander seeds 1 teaspoon
  • Red chilli flakes 1 teaspoon
  • Sugar 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Salt 1 teaspoon

Mix all ingredients im a bowl and keep aside

For phulkian

  • Urad dal atta 3 tablespoon
  • Moong dal atta 3 tablespoon
  • Chickpeas flour 3 tablespoon
  • Baking soda â…“ teaspoon
  • Salt ½ teaspoon
  • Cumin seeds ½ teaspoon
  • Black cumin seeds ½ teaspoon
  • Red chilli powder ½ teaspoon
  • Ginger garlic paste 1 teaspoon
  • Oil for deep frying
  • Water as required

Mix all above ingredient and make a thick batter . Heat oil in a wok and drop small Portion of batter into oil. Deep fry until perfectly done , nice and golden. Soak them in water for 5 minutes. Squeeze extra water and keep prepared phulkian aside

For assembling

Take a large bowl. Add half phulkian then half beaten yougurt. Then add chickpeas boiled topped with remaining half phulkian, then yougurt . Put imli sauce , sprinkle Chaat masala over top. Garnish with coriander leaves, chopped green chillies, tomato, potatoes, onion and papdi. Serve with some extra imli sauce.

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