Phulkas / Chapatis
by Tarla Dalal
Added to 107 cookbooks
This recipe has been viewed 38959 times
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. These 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 "phulao" ("swell" in hindi) with steam to the point of bursting. Serve them hot with a dollop of ghee.
- 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 hot.
Nutrient values per serving
|Vitamin A||35.2 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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