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Wednesday, July 28, 2010

Phulka (Puffed Indian Bread)


1 cup Whole Wheat flour
1/2 cup Water
1/4tsp Salt
1tsp Oil
Wheat flour (for dusting)

Also needed:

Rolling Pin
Flat tawa/pan
Chapathi flopper
Instead of rolling pin & flat tawa, you can also use Electric Chapathi maker.
How to:
  • Mix salt and oil with the flour, then, slowly add water and knead resulting a non-sticky dough. (No need to rest the dough.) Divide the dough into equal parts.

  • Dust flour on a flat surface, place the dough and with a rolling pin, make flattened-round shapes. (Roll it thin.)
  • Heat the tawa/flat-bottomed pan, place the rolled roti and cook for 30 secs on both sides or until small bubbles starts to appear.

  • Remove the tawa and set the chapathi-flopper on the flame, now, place the roti on top and cook until it raises like a balloon.(just like poori).

  • Flip it and cook until browns slightly on both sides.
  • Remove the phulka, apply ghee and place it in a container that retains the heat.

Serve hot with cauliflower chops or mashed potato curry.

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