CURRY LEAVES PHULKA / KADIPATHA ROTI
CURRY LEAVES PHULKA / KADIPATHA ROTI
Kadi patta or curry leaves are not only popular spices but they are packed with several health benefits too. Ensure you take curry leaves in various forms for good health.
Commonly used as seasoning, this leaf adds a special flavour to every dish. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.
Curry leaves are packed with plant compounds that may help promote overall health by providing powerful antioxidant protection.
Curry leaves are rich in protective plant substances, such as alkaloids, glycosides, and phenolic compounds, that give this fragrant herb potent health benefits.
Research has shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene
Research has shown that curry leaves contain many compounds, including linalool, alpha-terpinene, myrcene, mahanimbine, caryophyllene, murrayanol, and alpha-pinene
Chewing raw curry leaves or drinking a cup of curry leaves tea every day can prevent weight gain and reduce body cholesterol. It helps in cleansing the body by flushing out harmful toxins from the body. It also helps in burning unwanted fat, thus promoting weight loss.
Prevents greying of hair – Kadi patta has always been known to help in preventing greying of the hair. It is also very effective in treating damaged hair, adding bounce to limp hair, strengthening the shaft of thin hair, hair fall and treats dandruff.
USES – add the powder to butter milk , or mix in warm water and consume Or add to a small portion to your daily cooking like gravies / parathas etc.
INGREDIENTS
- Whole wheat flour / gehu ka atta – 2 cups
- Curry leaves powder – 3 or 4 tbsp or as needed [ https://maryzkitchen.com/how-to-make-curry-leaves-powder-at-home/ ]
- Water – 1 cup roughly depending on the quality of flour
- Salt – ½ tsp
- Oil – 2 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.
VARIATIONS –
- I made it plain .You can add 2 tsp of ginger garlic green chilli paste also .
- Also I have used curry leaves powder as I keep a stock of it .You can grind fresh leaves with little water and add it to the flour.
METHOD
HOW TO MAKE CURRY LEAVES POWDER – https://maryzkitchen.com/how-to-make-curry-leaves-powder-at-home/
Take the flour + oil + salt + curry leaves powder 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
- 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 .
- Phulkas are supposed to be served hot .
- Softer the dough better the phulkas .
- Keep the dough covered else it will dry.
- Some knead the flour with luke warm water / some use milk .
- We can roll all the chapatti first ,keep it covered and roast it later .
- There should be no holes else it will not puff .
- Sieve the flour to remove impurities .
- While kneading add little water at a time.
- Roll it evenly .
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