Perfect soft phulka

                                   PERFECT SOFT FLUFFY CIRCLE PHULKAS by Tamanna Bhagwati Sinha

phulka recipe

 

INGREDIENTS

  • Whole wheat flour / gehu ka atta – 2 cups
  • Water – ¾ cup or 1 cup depending on the quality of flour
  • Salt – ½ tsp
  • Oil – 1 ½ tsp
  • Flour for dusting
  • Butter / oil /  ghee as required
  • Tongs

**** very important ,use flour of good quality. Water quantity depends on the quality of the flour on how much the flour absorbs.

METHOD

Take the flour + oil + salt in a big plate or mixing bowl .

Now slowly keep adding water little by little .

As you add water start gathering the flours together .

Once all the flours come together and form a mixture ,start applying pressure with knuckles and edge of the palms and start kneading it . [ 5 – 7 mins ]

If it is hard drizzle little water OR if it is sticky add extra flour .

Knead it into a soft and pliable dough by punching and kneading using your palms.

Cover the dough and keep aside for minimum 20 mins or more .

Divide the dough into equal portions around 12 – 15 lemon size .

Roll each portion into small smoothy balls without cracks.

Heat a tava or frying pan on medium flame .

Take one ball ,flatten it with your hands and dust it with dry flour .

Start rolling from the centre to the edges eith even thickness all over –

Keep dusting with dry flour and Roll into a disc of 6 “.

Put the disc on the hot tava and cook till you see bubbles – ¼ th cooked for 30 seconds .

Flip it and again cook till you see few bubbles – ½  cooked for 40 seconds .

Using a tong lift the phulka and put it on direct flame with the first side facing the fire or  mesh .[ jaali ] The flame has to be high .

Wait for few seconds for the phukas to puff up.

****If you don’t want to put on direct flame , increase the flame and  start gently pressing the phulkas with a ladle on the tava .

Once it puffs up from all sides ,remove and keep it in a hot box lined with kitchen towel / soft cloth .Apply little ghee all over and close the box to keep it soft .

Repeat the same procedure with all the balls.

Serve hot with any veg / non veg  side dish .

NOTES

  1. After making few phulkas or chapattis the tava becomes very hot which makes the chapatti stick to the tava – drizzle few drops of oil and wipe with a wet cloth .
  2. Phulkas are supposed to be served hot .
  3. Softer the dough better the phulkas .
  4. Keep the dough covered else it will dry.
  5. Some knead the flour with luke warm water / some use milk .
  6. We can roll all the chapatti first ,keep it covered and roast it later .
  7. There should be no holes else it will not puff .
  8. Sieve the flour to remove impurities .
  9. While kneading add little water at a time.
  10. Roll it evenly .

For more recipes click on the names below :-

  1. Wheat flour khulcha
  2. Khulcha
  3. Butter naan recipe
  4. Poori
  5. Pita bread
  6. Tortilla
  7. Ladi pav recipe
  8. Quesadilla
  9. Chapatti pizza
  10. Matar paratha
  11. What to cook for breakfast ?

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