Homemade Storable Phulki Ramzan Special

By Food Fusion · 60 min

Ingredients

Instructions

1. In a bowl, add the gram flour, pink salt, cumin seeds, carom seeds and baking soda. Gradually add water while whisking until thick, then keep whisking for 8-10 minutes until the batter is fluffy.
2. Add the 2 tablespoons of cooking oil and whisk until well combined.
3. In a wok, heat oil for frying and fry on low heat until golden.
4. Remove and let rest for 10 minutes.
5. Fry again until crispy and golden brown.
6. Let them cool completely.
7. To store: put the fried phulkiyan in a zip-lock bag. They keep up to 3 weeks in the freezer or 2 weeks in the refrigerator.
8. To use stored phulki: soak refrigerated pieces in lukewarm water until soft; soak frozen pieces in hot water until soft. Drain, squeeze gently to remove excess water and set aside.

Summarized from Food Fusion's video. Watch it for the details.