Phuluri ( ফুলুরি)

 **ফুলুরি (Phuluri)** is a traditional Bengali snack, made from a spiced lentil batter and deep-fried into small, crispy fritters. It’s commonly enjoyed with tea or as part of a festive meal. Here’s how to make it:

### Ingredients:

- **Besan (gram flour)**: 1 cup

- **Rice flour**: 2 tbsp (for extra crispiness)

- **Cumin seeds**: 1 tsp

- **Baking soda**: a pinch

- **Turmeric powder**: 1/4 tsp

- **Green chilies**: 2, finely chopped

- **Fresh coriander leaves**: 2 tbsp, finely chopped

- **Salt**: to taste

- **Water**: as needed

- **Oil**: for deep frying

### Instructions:

1. **Prepare the batter**:

   - In a mixing bowl, combine the besan, rice flour, cumin seeds, turmeric powder, chopped green chilies, coriander leaves, and salt.

   - Add a pinch of baking soda for fluffiness.

   - Gradually add water while whisking the mixture to make a thick, smooth batter. It should have a consistency similar to that of pancake batter, thick enough to hold its shape when dropped into oil.

2. **Rest the batter**:

   - Let the batter rest for about 15-20 minutes to allow the flavors to meld and the baking soda to activate.

3. **Heat the oil**:

   - In a deep pan or wok, heat oil on medium-high heat. The oil should be hot but not smoking. To test, drop a little batter into the oil; if it sizzles and rises to the top, the oil is ready.

4. **Fry the ফুলুরি**:

   - Using your fingers or a spoon, drop small dollops of batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.

   - Fry the ফুলুরি until golden brown and crispy on all sides. Stir them occasionally for even cooking.

5. **Drain and serve**:

   - Once fried, remove the ফুলুরি with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

6. **Serve**:

   - Serve hot with mustard sauce (কাসুন্দি), tamarind chutney, or ketchup as a snack or side dish.

Enjoy your crispy, golden **ফুলুরি**!