firstly, in a large bowl take 2 cup curd, ½ tsp chilli flakes, 2 tbsp sugar, ½ tsp cumin powder, ½ tsp kala namak, ½ tsp salt, ½ tsp garlic paste.

mix well making sure everything is well combined.

add 1 cup water and prepare a flowing consistency curd mixture. keep aside.

in a bowl take 2 cup besan, ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.

mix well making sure everything is well combined.

now add water and prepare a smooth consistency batter.

further, add pinch of baking soda, 2 tbsp coriander and mix well.

now wet your hand, and drop into the hot oil.

stir occasionally and fry on medium flame.

fry to golden brown and drain off.

transfer into the curd bowl and dip completely.

rest the pakoda mixture for 2 hours so that pakoda absorbs curd well.

to serve, top with green chutney, tamarind chutney, cumin powder, chilli powder, sev and coriander.

finally, enjoy Dahi Phulki Recipe and tastes good for 2 days when refrigerated.