Ingredients:

• Baisan (Gram flour) sifted 4 Cups
• Himalayan pink salt 1 tsp or to taste
• Zeera (cumin seeds) roasted & crushed ¼ tsp
• Ajwain (Carom seeds) ¼ tsp
• Baking soda ½ tsp
• Water 2 & ¼ Cups or as required
• Cooking oil 2 tbs
• Cooking oil for frying
• Hot water as required
• Sugar 2 tbs
• Lal mirch (Red chilli) crushed 1 tsp
• Saunf (Fennel seeds) crushed ½ tsp

Directions:

-In a bowl,add gram flour,pink salt,cumin seeds,carom seeds,baking soda,gradually add water & whisk until thick consistency & continue whisking for 8-10 minutes or until batter is fluffy.

-Add cooking oil & whisk until well combined.

-In a wok,heat cooking oil & fry on low flame until golden.

-Take out & let it rest for 10 minutes.

-Fry again until they are crispy & golden brown.

-Let them cool completely.

How to Store Phulkiyan: -You can store fried phulkiyan in a zip lock bag for up to 3 weeks in freezer or 2 weeks in refrigerator. -In a bowl,add hot water,fried phulki,cover & let them soak until soft then take out from water and squeeze gently to remove excess water & set aside.