In mixing bowl take gram flour, moong dal powder, ajwain powder, salt, chopped coriander and green chillies.
¾ Cup Besan/Gram Flour, ¼ tsp Ajwain/Caraway Seeds, ½ tsp Salt, 2 tbsp Chopped Coriander leaves/Cilantro, 1-2 Green Chilli
Add water about 1/4 cup, mix lightly and then add more water if required.
Cover and keep the batter for about 8-10 mins.
Now beat the batter for 7-8 mins. till it is light creamy in color and looks airy and fluffy. Add 1-2 tbsp water if required.
To check if the batter is ready, take a bowl full of water. Drop a small portion of batter in a bowl. if it settles down, beat the batter fro some more time.The batter is ready when the batter floats on the top.
Heat oil in kadhai or heavy botoomed pan. Keep the flame to low.
Drop a tiny portion of batter in hot oil, it should sizzle and slowly rise up.
Oil is hot enough to fry.
Drop small portions of batter in oil and fry tiil the phulki/fritters are light golden brown in color.
Once done, take out the phulkis in a plate lined with a paper napkin. It absorbs the extra oil.
Now add the hot phulkis in the prepared yogurt.
Chilli it till the time of serving or, at least 2 hrs before serving. Phulkis will absorb water and become soft and moist.