Meethi Chutney Matar Phulki

As you have read in my articles numerous times, I am an absolute street food lover. Specially the foods from my home town Allahabad hold a unique place in my heart. However, this time I decided not to go for just one plate of my favorite foods from the local Indian Chaat café. Instead, I decided to make it a fun evening. So, I got a couple of items from the Indian store and made myself and Debarshi some yummy Chaat!

Now I am sure you can get a recipe of making Phulki from scratch online but I decided to get a big box of readymade Phulki. I also got a hot mango chutney which was lip smacking delicious. 

Assembling Meethi Phulki is easy and is a fun activity for the kids as well. They can mix and match the different items on their plates and eat whatever way they like. So, let’s move ahead and see what all ingredients we will need:

Ingredients:

• Phulki – 1 big box 
• Plain non-fat Yogurt – 2-3 cups, whipped
• Chutney – Hot Mango or Tamarind, ½ cup
• Onion – ½ cup, chopped finely

For the Masala:

• Chaat Masala – 1 teaspoon
• Roasted Cumin Powder – ¼ teaspoon (optional)
• Black Salt – ½ teaspoon
• Dry Red Chilies – 4-5, coarsely grinded

Matar:

• Dry White peas – 1 cup
• Turmeric – ½ teaspoon
• Salt – ½ teaspoon (or to taste)
• Baking Soda – 1/8 teaspoon
• Red Chili Powder – ½ teaspoon

It’s always better to plan ahead whenever you are making Matar. Since they are dried peas they need to be soaked in water before cooking (just like dried kidney beans or chick peas). I usually wash and soak them in normal tap water overnight. However, you can also speed up the process by soaking them in hot water for 3-4 hours. Keep warming the water every hour so that they get enough warmth to soften up. 

Let’s do a little prep:

• Wash the white peas and soak them in enough water overnight.
• Drain the water and add the peas in a pressure cooker with about 2 cups of fresh normal tap water.
• Add Salt, Turmeric and Baking Soda and mix. 
• Attach the rubber and the whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 2 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, press a pea with your spatula to check if it has been cooked through. 
• If you feel there is too much water in the peas, dry the excess water by putting the cooker without the lid on the gas oven over high heat. Keep stirring occasionally till you get the required consistency. The peas should not be too dry neither too watery.
• Add the Red Chili Powder and mix.
• Matar is ready!

Directions to assemble the yummy Meethi Phulki:

• Take a serving dish and arrange 6 pieces of Phulki on it.
• Carefully take each Phulki and make a hole in it by tapping on the center lightly.
• Fill the Phulki with about 2 tablespoons of Matar, 1 tablespoon of Yogurt and some Onion. 
• Drizzle a little chutney over it and sprinkle some Masala.
• Meethi Chutney Matar Phulki is ready. Serve immediately and enjoy.

Note:

• If you like enjoying Phulki with Jeera Jal (Cumin Water) like me, then get a ready made Jeera Jal packet from the Indian store as well. Prepare the water by mixing the spice mix in cold water (follow the instructions given on the packet). Add some sprigs of Mint leaves, Black Salt, Cumin Powder and Chaat Masala (as per taste) and Lemon slices in the water as well for extra flavor. 

• When ready to eat, take about 2 cups of Jeera Jal in a bowl. 
• Take a Phulki and make a hole in it by tapping on the center lightly. 
• Fill the Phulki with about 2 tablespoons of Matar and fill it up with the Jeera Jal. 
• Eat it swiftly but carefully (the water has spices remember) and enjoy!

Tips:

• Check the Phulki box before buying the Jeera Jal packet. Sometimes the box includes the Jeera Jal powder.
• If you have Boondi, add a handful in the Jeera Jal.

Recommended reading:

• Allahabad - The City of Good Food
• Pyaz Ke Pakore (Onion Fritters)
• Lassi and Namkeens of Loknath
• Dhania Chutney
• Samosa (Spicy Potato stuffed Pastries)
• Alu Tikiya ki Chaat (Crispy Fried Potato Patties with Dried Peas, Yogurt, Chutney and Spices)
• Tamarind Chutney – sweetness with tang
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• My Cheap and Delicious Cheese Plate
• Make Cumin Powder at Home
• Alu Cutlet (Crispy Shallow Fried Potato Patties)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Plum Chutney
• My Homemade Sausage and Feta Hors D'oeuvres
• My Homemade Spicy Potato Hors D'oeuvres 
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)