Phulka ( Know Your Flours )
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 19121 times
Phulka, no meal is complete without rotis and yet many find them difficult to make! phulkas are called so because they are first cooked on a dry hot tava, and then held directly over a flame where they "puff" with steam to the point of bursting.
- Combine the flour, salt and ¾ tsp of oil together in a bowl and knead into a soft and pliable dough using enough water. Keep aside for 10 minutes.
- Knead again using the remaining ¼ tsp of oil till it is smooth and elastic.
- Divide the dough into 6 equal portions and roll out one portion into approx. 150 mm. (6") diameter circle, using a little flour for rolling.
- Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides.
- Lift the phulka with a pair of flat tongs and roast on both sides over an open flame till it puffs up.
- Flatten the phulka and apply some ghee over it evenly.
- Repeat with the remaining portions to make 5 more phulkas. Serve hot.
- If you are keeping the dough aside for more than 10 minutes, keep covered under a wet muslin cloth to ensure that the dough doesn’t dry. A soft dough will help the phulkas to puff up.
Nutrient values per phulka
|Vitamin A||24.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||0 mg|
|Folic Acid||6.4 mcg|
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