Phulka Recipe, Indian Chapati Recipe
by Tarla Dalal
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Phulkas also known as Chapatis, is the daily bread for millions of Indians. No meal is complete without Phulkas and we show you easy it is to make them.
Phulkas are Indian flatbreads made from whole wheat flour making them always healthy. Phulkas are called so because they swell up with steam while being cooked. They are cooked first on a dry hot tava, then held directly over a flame where they "swell" ("phulao" in hindi) with steam to the point of bursting.
Serve Phulkas hot with a dollop of ghee. Phulkas are light and are great to serve for lunch as well as dinner with a subzi or dal.
Given below are detailed step by step photos to make Phulkas.
- To make phulkas, combine the flour and salt and knead into a smooth soft dough using enough water.
- Add the oil and knead again till it is smooth and elastic.
- Cover and keep aside for 10 to 15 minutes.
- Divide the dough into 6 equal parts.
- Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling.
- Dust off any excess dry flour and place the chapati on a hot tava.
- Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.
- Cook the other side for a few more seconds.
- Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up.
- Flatten the chapati and apply some ghee on top.
- Repeat to make 5 more chapatis.
- Serve the phulkas hot.
Phulka Recipe, Indian Chapati Recipe recipe with step by step photos
To make the phulka dough, you will need a thali called parat, i.e. a stainless steel flour dough kneading plate. In this plate the flour won’t spread and fall off and also will be easy to knead the dough.
Then add 1.5 tablespoon of oil. Oil helps to bind the flour and also keeps the phulka soft.
Then add a pinch of salt, but it’s optional. Salt is to add flavour and taste to the phulka, as many people don’t like their phulka bland.
Then add water, taking care to add water little by little as required or else the dough will be sticky and difficult to knead. The quantity of water depends upon the quality of flour.
Keep adding water as required and knead the dough. As you keep kneading the dough you will understand how much more water to add.
Knead and gather the dough from the sides of the parat to form a mass. Add water so that the dough is soft but not sticking to your fingers at all.
Check the dough for softness and add some water and oil as needed. Punch the dough with your knuckles and keep on kneading for around 2 minutes or until the dough is soft and pliable. The dough for phulka should be soft and not stiff as for puris. Also if the dough is very soft it will be sticky and you will be unable to roll.
Keep the kneaded dough aside covered with a soft cloth or bowl for 15 to 20 minutes. If you wish you can make the phulka immediately, but I suggest keep the dough aside for some time as it gives a nice texture and the phulka will be softer and more fluffy.
The phulka dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough should be spacious and should be covered tightly to prevent it from drying.
Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesn’t happen, it means that the dough is too hard, and it can cause the phulka to be dry. After 20 minutes, divide the dough into 8 equal portions. Take a portion of the dough and roll between your palms and flatten it.
Using a little whole wheat flour for rolling, start rolling out the dough till it is a thin circle of 150 mm. (6”) diameter. Rolling the phulka is not as difficult, start rolling lightly from the centre in a circular motion. If you put a lot of pressure while rolling the phulka will not roll nice and round. Use more flour for rolling if you find it difficult to roll, but not much or else the phulka will be hard.
Heat a non-stick tava (griddle) on a high flame and when hot, lower the flame and place the phulka gently over it. Cook it till small blisters appear on the surface. The best way to check if the tava is ready is to drizzle a few drops of water on the tawa.If it sizzles, you are ready to make your phulka.
Turn over the phulka and cook for few more seconds on high flame till light brown spots appear.
Lift the phulka off the tava with a tong and keep the first side that was cooked on the open flame, it will puff up.
Turn and keep the other side on the flame for 2 second it will puff further. Don’t cook on the open flame for too long or else the phulka will burn and become hard. Repeat with the remaining dough to make more phulka.
Place the phulka on a plate, apply ghee over the phulka and serve hot or wrap in a clean soft cloth and keep them in a hot case. Serve with subzis, curries and dal.
Phulka for Weight Loss. Chapatis or phulkas is the daily bread for millions of Indians . No meal is complete without them and yet many find them difficult to make. Is Phulka healthy? Is Phulka good for weight loss? Phulka is made from 99% whole wheat flour and fats which is oil or ghee. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells. So go ahead and enjoy your phulka every day with a dal. Combine phulka with super healthy dal recipes like palak toovar dal, khatta urad dal recipe, suva masoor dal recipe, hariyali dal recipe and healthy kadhi recipe.
Nutrient values (Abbrv) per serving
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