Paani phulki- fried lentil fritters soaked in tangy spicy masala liquid.
For Holi festival we start making different types of sweets and snacks for family and friends. Some preparations are done a week before and some we can make instantly and on the day itself.
On Holi friends and family visit each others house and their they are play holi and then served delicious snacks and sweets. The most popular recipes to make on Holi are- thandai, Khoya gujhiya, dahi gujhiya, kanji vada, papad , aloo chips, aloo kachori, samosa etc. These recipes can be made ahead and stored for a week.
This paani phulki is a specialty from Lucknow but now popular all over North India. The original recipe is to soak and grind moong dal and make fritters / pakora from it and then soak them in tangy spicy water. But now its instant version is popular in which gram flour/ besan ki pakodi is fried and added in the water.
Personally I prefer moong daal phulki then the besan wali phulki , but if you are in hurry then can make besan pakodi or use moong dal flour instead of besan for a better taste. Everyone have their preferences so do accordingly.
If you are planning to make these phulki with gram flour/ besan then follow the same recipes. instead of soaking and grinding moong daal just use besan or moong daal atta and make phulki’s. rest the process will remain same
These paani phulki’s are a instant version of Kanji vada. Don’t confuse these paani wale pakode with kanji vada as kanji is made with fermented mustard water and takes 3-5 days to ferment and become sour. Kanji is probiotic and a gut friendly drink while this paani phulki is a digestive and made instantly. you can call it Instant kanji vada though.
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Paani phulki | Instant Kanji vada
Paani phulki- fried lentil fritters soaked in tangy spicy masala liquid.
Ingredients
- 3/4 cup Yellow Lentil / Moong Daal (dhuli huee)
- to taste Salt / Namak
- pinch Asafoetida / Hing powder
- 1 Green Chillies / Hari Mirch
- 1/2 tsp Ginger / Adrak chopped
Chatpata Paani
- 1 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 1/2 cup Fresh Mint Leaves/ Pudina
- 3 Green Chillies / Hari Mirch
- 1/2 inch Ginger / Adrak
- 1/3 cup Tamarind / Imli pulp
- 1 tsp Chaat Masala
- 1 tsp Roasted Cumin Powder / Jeera Powder
- 1 tsp paani puri masala optional
- 1 tsp Black Salt / Kala Namak
- to taste Salt / Namak
- 1 tsp Lemon Juice / Nimbu Ka Ras
- pinch Asafoetida / Hing powder
- 1 tsp Chili flakes /Kuti hui laal mirch
- 4.5 cup water
- 1/4 cup Besan boondi optional
Instructions
- Wash and soak moong dal overnight or for minimum 4 hours.
- Drain the water, add green chili , ginger and asafoetida and grind to make a thick and smooth paste.
- Whisk it well to make it light and fluffy
- (if you are using gram flour then follow the same recipe from step 2 by adding chopped green chili, ginger, salt ,hing in gram flour , whisk well and make fritters)
- Heat oil in a deep pan and drop small portion of the batter and fry on medium heat till golden and crisp.
- Drain on a kitchen paper to absorb the extra fat.
Masala Paani
- Wash the mint, coriander and green chilies and grind along with ginger to make a fine paste.
- Take a big bowl and add water in it , add the ground paste and all the spices in it.
- Mix it well and taste it now and adjust the flavour if needed.
- Now add the fried pakodis , boondi and ice cubes and some chopped dhaniya in the prepared water.
- Let the pakodi soak in the water and then served chilled.