This is one of my most favorite Indian Breads.Very soft in texture and light in stomach.This is my everyday dinner.Yes,this is a great diet recipe as it does not consume any oil while cooking.Whenever I go to any restaurant, I order phulka with any rich side dish.Oh my god!! It tastes divine.This is definitely a guilt free dish that can be relished everyday.
Serves: 12 phulkas(as shown in pic)
2. Add hot water to the flour and start kneading.
3. Use few drops of oil as needed to knead the dough well.
4. Knead well and beat hard so that it does not stick to the vessel and becomes soft like a clay.
5. Roll out these phulkas on a roller pin with mild dusting of flour.
6. Heat a non stick tawa on a high flame.
7. When the tawa is striking hot, reduce the flame to medium and place the rolled atta sheets on the tawa.
8. Keep flipping the phulka constantly for every 1/2 minute.
9. Brown spots start to appear. Once brown spots appear on both sides of phulka, remove it from the pan and place it directly on the flame. Keep the flame high.
10. The phulka puffs up. flip it to the other side and quickly remove it from flame and transfer to a hot pack. Apply some ghee over it and cover it.
11. Phulkas are now ready to be served with spicy accompaniments.
Serves: 12 phulkas(as shown in pic)
Ingredients
- Atta/Whole wheat flour-2 cups
- Hot water-1 cup
- Plain water-as needed
- Oil as needed to knead the dough
- Salt to taste
Method
1. Mix the atta and salt together.2. Add hot water to the flour and start kneading.
3. Use few drops of oil as needed to knead the dough well.
4. Knead well and beat hard so that it does not stick to the vessel and becomes soft like a clay.
5. Roll out these phulkas on a roller pin with mild dusting of flour.
6. Heat a non stick tawa on a high flame.
7. When the tawa is striking hot, reduce the flame to medium and place the rolled atta sheets on the tawa.
8. Keep flipping the phulka constantly for every 1/2 minute.
9. Brown spots start to appear. Once brown spots appear on both sides of phulka, remove it from the pan and place it directly on the flame. Keep the flame high.
10. The phulka puffs up. flip it to the other side and quickly remove it from flame and transfer to a hot pack. Apply some ghee over it and cover it.
11. Phulkas are now ready to be served with spicy accompaniments.
Notes,Tips & Add-On's
- Hot water is used to make the dough soft so that the phulkas also come out very soft.
- Kneading plays a very important role and hence ensure you knead the dough well enough.
- Phulkas should be rolled out thin compared to normal rotis.
- Don't dust the phulkas with flour too much while rolling as it can become flaky.
- You can spread a tsp of ghee on the phulkas while serving.
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