Phulka ( Know Your Flours )

Phulka ( Know Your Flours )

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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.

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Phulka ( Know Your Flours ) recipe - How to make Phulka ( Know Your Flours )

Preparation Time:    Cooking Time:    Total Time:     Makes 6 phulkas
Show me for phulkas

1 cup whole wheat flour (gehun ka atta)
1/2 tsp salt
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp ghee for serving
  1. 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.
  2. Knead again using the remaining ¼ tsp of oil till it is smooth and elastic.
  3. 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.
  4. Cook on a hot tava (griddle) on a slow flame till pale brown spots appear on both the sides.
  5. Lift the phulka with a pair of flat tongs and roast on both sides over an open flame till it puffs up.
  6. Flatten the phulka and apply some ghee over it evenly.
  7. Repeat with the remaining portions to make 5 more phulkas. Serve hot.

Handy tip:

    Handy tip:
  1. 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
Energy81 cal
Protein2.2 g
Carbohydrates12.5 g
Fiber0.3 g
Fat2.5 g
Cholesterol0 mg
Vitamin A24.7 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.8 mg
Vitamin C0 mg
Folic Acid6.4 mcg
Calcium8.6 mg
Iron0.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.6 mg
Potassium56.7 mg
Zinc0.4 mg

RECIPE SOURCE : Know Your FloursBuy this cookbook
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