As soon as he heard the name of Yogurt Fuchka, water came on his tongue. But because of the price or the hassle of going to the store to eat when you are happy to eat yogurt phuchka. However, it is very easy to make curd phuchka at home. There are a few steps to follow to make fun yogurt pudding. But not very difficult.
Learn how to make Yogurt Fuchka:
- 2 cups of red flour,
- 1 teaspoon of palm butter,
- Semolina half cup,
- Chopped onion,
- Coriander leaves,
- 1 tablespoon of tokadai,
- Amount of raw chilli powder and salt,
- 1 cup of boiled double dal,
- 3 boiled potatoes,
- 2 boiled eggs
Boil the pulses and potatoes in a pressure cooker. Boil the eggs in another pot, do not put in the pressure cooker.
Flour, palm butter, tokadai, semolina, salt and make yeast and cover for one hour. Now make big bread, cut it into small rounds and fry it crispy.
Talk but must be made very carefully. Because if the talk is not funny, you will not like to eat phuchka. Soak the tamarind in water and strain it a little. Now mix a little sugar, sour curd, bit of salt, lemon juice and dried chilli powder (fried crispy without oil) very well.
Sprinkle with potato, dabli, green chilli, onion, tamarind pickle, salt, coriander leaves. Now grate the eggs. Break with the pressure of the finger on the blower and fill the inside.
One cup of cold sour yogurt, half a teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of coriander powder (very fine powder) and a little sugar. All the ingredients have to be torn together.
Serve garnished with yogurt mixture on top of the fluff.
Karishma loves everything that makes life simple and happier. Cooking is her stress buster as she loves to cook for her family and friends. She blogs at Nature’s Best Home Remedies.. An entrepreneur by profession she is a doting homemaker and a curious learner.