Soak gram flour’s phulki for 15 to 20 minutes in water and then sieve.
Whisk yogurt thoroughly. (You can also add water if you like)
In a pan, roast white cumin, red chili powder, fresh coriander and then grind.
Add phulkis to beaten yogurt and sprinkle chaat spice, ground spice and salt, mix.
In a pan, add oil and sauté curry leaf, whole red peppers, green chilies, mustard seeds and white cumin.
Pour this over Hyderabadi Dahi Phulki and serve.
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