Phulka (Puffed Indian Bread)

Ingredients:

1 cup Whole Wheat flour

1/2 cup Water

1/4tsp Salt

1tsp Oil

Wheat flour (for dusting)

Ghee 

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.

Spinach Curry

Ingredients:

1 bunch Spinach

2tbsp Toor dal (mashed)

1/2 Yellow Onion (chopped)

2 small Green Chilli (slit)

4-5 Curry leaves

2 Garlic pods (thinly sliced)

1 1/2tsp Cumin powder

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

2 dry red chilli

1 pinch Asafoetida

Salt

Oil

How to:

• Wash, rinse and chop the leaves.

• Heat oil in a skillet, add mustard seeds, cumin seeds, dry red chilli and asafoetida.

• Add onions along with salt and saute until tender.

• Then add curry leaves, garlic and green chilli and saute for 2 mins or until golden brown.

• Add the leaves and saute for a min. Then add cumin powder and cook for another min.

• Check salt for taste. Then switch off, add dal and mix well.

Serve hot with steamed rice or chapathi.