Phulouri with Tamarind Chutney

Instructions

1. 1

   Soak and Drain the Dal

   • Rinse the chana dal under cold running water until the water runs clear.
   • Place the dal in a large bowl and cover with at least 3 cups of water. Let it soak for a minimum of 4 hours, or preferably overnight.
   • Once soaked, drain the dal completely using a colander. Shake well to remove as much water as possible. This is crucial for a crispy result.
2. 2

   Grind the Batter

   • Transfer the well-drained dal to a grinder or food processor.
   • Add the chopped ginger, garlic cloves, and green chilies.
   • Grind to a thick and slightly coarse paste. Add 1-2 tablespoons of water only if absolutely necessary to help the blades move. Avoid making the batter runny.
3. 3

   Spice and Aerate the Batter

   • Scrape the batter into a large mixing bowl.
   • Add turmeric powder, red chili powder, cumin seeds, asafoetida, salt, optional baking soda, and chopped coriander leaves.
   • Using a whisk or your hand, beat the batter in a circular motion for 5-7 minutes. This step is vital to incorporate air, which makes the phulouris light and fluffy.
   • The batter will become visibly lighter in color and increase in volume. To test if it's ready, drop a small dollop into a bowl of water; it should float.
4. 4

   Deep Fry the Phulouris

   • Heat the vegetable oil in a kadai or deep pan over medium heat to about 350°F (175°C).
   • To test the oil temperature, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface steadily without browning too quickly.
   • Carefully drop small, teaspoon-sized portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
   • The phulouris will puff up and become round as they cook.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried phulouris from the oil, allowing excess oil to drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to absorb any extra oil.
   • Serve immediately while hot and crispy with tamarind chutney, green chutney, or a spicy mango dip.