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NDTV
27-05-2025
- General
- NDTV
How To Make Dahi Phulki - The Taste Of Awadhi Simplicity
India's culinary landscape is vibrant, varied and packed with flavours. While the world may know the cuisine through butter chicken, biryani, or masala dosa, the true essence lies in its sub-regional diversity. In India, every district, town, and even household has its own signature dish. While some of these regional gems got the much-deserved fame, some remain widely cherished just within the community. Dahi phulki is one such instance of a regional delicacy that holds a special place in the hearts of Uttar Pradesh. What Is Dahi Phulki? A summer staple in the region, dahi phulki is a comforting bowl of soft besan vada soaked in masala-infused dahi, often topped with an aromatic tadka. At first look, it might remind you of dahi vada, but dahi phulki has its own charm. What sets it apart is the simplicity and lightness. Phulkis are airy and feather-light, making them perfect for hot afternoons when you crave something cooling yet satisfying. A Brief History And Origin Of Dahi Phulki: Dahi Phulki traces its roots to the Awadhi cuisine of Lucknow, a culinary tradition known for its depth of flavour. While today it remains a popular street-side snack and home-cooked comfort food in Uttar Pradesh, its origins, according to some theorists, may go back much further. Food historian K.T. Achaya explains that the concept of curd-soaked fritters can be dated to ancient times. He refers to the Sutra literature of 500 BCE, where vatakas (deep-fried lentil preparations) are mentioned. These early dishes were often soaked in curd or fermented rice water, much like today's dahi-based snacks. It is not difficult to imagine that phulki evolved as a more convenient substitute for dal-based pakoris, especially as besan became more widely used in Indian kitchens. Food expert Anoothi Vishal highlights dahi phulki as a beautiful example of India's composite food culture. It is a dish that transcends religious and regional boundaries, appearing on dining tables in both Muslim and Hindu households, particularly during Ramzan and Holi. Its enduring presence in these diverse settings reflects the shared culinary heritage of the Indian subcontinent. Dahi Vada Vs Dahi Phulki: What Is The Difference? At first glance, dahi vada and dahi phulki might seem like twins - both are curd-based dishes featuring fried vadas soaked in masala-infused dahi. But look a little closer, and you will find that each has its own unique identity. 1. Ingredients: Dahi vada is typically made using urad dal, while dahi phulki is made from besan. This gives them very different textures and tastes. 2. Size and texture: Phulkis are smaller, softer, and airier than the usually larger and denser vadas. 3. Toppings and tempering: Dahi phulki often comes with a flavourful tadka of garlic, cumin seeds, and dry red chillies, which gives it a bold and savoury edge. Dahi vada, on the other hand, is usually kept garlic-free and milder. How To Make Dahi Phulki At Home: Making dahi phulki is surprisingly easy and requires just a few pantry staples. All you need is besan, curd, and a handful of spices. The key lies in getting the phulkis light and fluffy, so do not skip adding a pinch of baking soda to the batter. To give it a street-style twist, we have included flavourful imli and mint chutneys, which add a tangy, refreshing kick to the dish. It makes for a perfect snack to relish during the summer season. Click here for the detailed recipe of dahi phulki. Quick Tips To Fry Light And Airy Phulkis: 1. Prepare the batter right: Whisk the besan batter for at least 4 to 5 minutes until it becomes light and fluffy. This step helps incorporate air, allowing the phulkis to puff up and stay soft inside. 2. Don't overuse baking soda: A small pinch of baking soda is enough to make the phulkis airy and soft. Using too much can result in a bitter taste and an overly spongy texture. 3. Check the oil temperature: Always test the oil by dropping a small bit of batter into it. If it rises slowly and sizzles, the oil is at the right temperature. Oil that is too hot or too cold can ruin the texture and taste. 4. Fry in small batches: Avoid overcrowding the pan. Frying in small batches helps maintain the oil temperature and ensures even cooking and crispiness. 5. Soak in warm water after frying: Once fried, soak the phulkis in warm water for 10 to 15 minutes. This step helps remove excess oil and softens the phulkis, making them perfect for soaking in curd. Dahi phulki is light, soulful, and deeply comforting, reminding us that sometimes, the simplest things are the most satisfying. So, the next time you crave something light yet flavourful, dahi phulki is just the dish to go for.
NDTV
07-05-2025
- Entertainment
- NDTV
What Is Pantua? The Bengali Sweet Often Mistaken For Gulab Jamun
When it comes to Bengali sweets, chances are your mind jumps straight to the legendary rosogolla or a chilled pot of mishti doi. No doubt, these two deserve all the love, but there is so much more to Bengali mithai than just the usual favourites. One dessert that definitely deserves its own fan base is Pantua. Ask any Bengali, and they will say it straight - rosogolla and pantua are like sweet siblings. At first glance, pantua could confuse anyone unfamiliar with it. Round, deep-fried to a golden brown, and soaked in syrup, it looks almost exactly like gulab jamun. But anyone who has tasted both will tell you - they are absolutely not the same. Pantua and gulab jamun might look like sweet cousins from different families - one from Bengal and the other rooted in North Indian (Mughal) traditions. In this piece, we are diving into the rich story of pantua and why it often ends up being mistaken for its North Indian lookalike, gulab jamun. Also Read: Mishti Doi: How To Make This Popular Bengali Dessert At Home Pantua Vs. Gulab Jamun: Same Sweet Vibe, Totally Different Identity At first bite, pantua and gulab jamun might feel similar, but take a closer look and you will spot a few key differences that give each sweet its own place in Indian dessert culture. - Ingredients make all the difference: Gulab jamun is usually made with khoya and has a hint of rose (gulab) for fragrance. Pantua, on the other hand, is made with chhana (chhena) or curdled milk and has a punch of elaichi that sets it apart. - Sugar syrup talk: Yes, both sweets take a deep dive in sugar syrup. But if you look closely, gulab jamun syrup is thicker and more clingy compared to the lighter syrup used for pantua. - Texture check: Since gulab jamun uses khoya and pantua uses chhena, the final bite feels different. Pantua is softer with a light graininess, while gulab jamun is richer and creamier inside. Also Read: 5 Signs Of A True Gulab Jamun Lover Pantua vs Gulab Jamun A Look Into The Story Behind Pantua Just like rosogolla, pantua is a proud outcome of Bengal's chhena innovation. Back in the 16th century, the Portuguese arrived in Bengal and introduced the idea of curdling milk with lemon or other acidic ingredients. The resulting chhena opened up endless ideas for Bengali sweet-makers (known as moyras). Food historian K.T. Achaya points out that curdled milk brought a wave of creativity in Bengal's dessert scene, leading to iconic chhana sweets like rosogolla, sandesh, and later, pantua. Michael Krondl, in his book Sweet Invention: A History of Dessert, mentions a sweet similar to pantua, but made with rice flour, in the 12th-century Sanskrit text Manasollasa, by Chalukya king Someshvara III. Food blogger and cultural chronicler Indrajit Lahiri also notes that the origin of the name Pantua is still a bit hazy. Some say it comes from Panitua, while others link it to Panitoba, with 'toba' meaning 'down'. He adds that the name might come from how the sweet sinks in the light syrup. Pantua In Bengali Homes And Celebrations For Bengalis, pantua feels like home. Step into any Bengali house or sweet shop, and you will spot plump, syrupy pantua on full display. It is there at weddings, festivals, puja bhogs, and even when relatives casually drop by. Pantua has its own army of fans. But unlike gulab jamun, it never quite became the nationwide go-to. Instead, Pantua proudly stays local, with strong roots and an emotional pull for every Bengali. Also Read: How To Make Rasgulla At Home Just Like Your Local Sweet Shop (Recipe Inside) The Iconic Ledikeni - Pantua's Popular Cousin One of the most iconic versions of pantua is the ledikeni - a long-shaped sweet with a backstory. Legend says it was made as a tribute to Lady Charlotte Canning, the wife of India's then Governor-General. Over time, the name evolved into ledikeni - a mix of 'Lady' and 'Canning' with a Bengali twist. Pantua and gulab jamun may share a few sweet similarities, but their journeys, ingredients, and cultural identity are very different. What brings them together is a shared history of change, food innovation and regional traditions. So, the next time you spot a Bengali mithai shop, do not just stop at rosogulla, try pantua and see what makes it so special. Advertisement Comments About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Pantua Bengali Sweets Gulab Jamun Show full article Comments
