I was doing a lot of research and experimentation to get the right phulka and finally I got the magic recipe! I must say that I got it from one of those Youtube videos. Anyways, here is my experience which is worth a try.
Ingredients:
- Wheat flour
- Warm water - 2/3 of a small cup
- Milk - 1/3 of a small cup
- Salt
- Oil - 1 tspn
- Melted Ghee (butter)
Usually we make the chappathi dough using wheat flour and water. Here is what I did for the phulkas.
- Take some warm water and add little milk and 1 tsp oil to it. Use this for making the dough instead of plain water.
- You can add a pinch of salt too. This is optional.
- Kneading the dough untill it becomes super soft is very much important. Otherwise you will not get the best results.
- Keep the dough closed using a lid at least for 15mins before you start rolling the rotis.
- Make a tube form out of the dough. Cut it into small pieces and then start rolling.
- Once the dough is ready, make small balls which are of a lemon's size or slightly bigger but not too big.
- Roll the dough balls to make thin rotis and not thick. Also dust away any additional flour which is sticking to the roti.
- Now heat a tava at high flame.
- Once the tava is heated, you can put the rolled rotis.
- Once small bubbles start appearing on the rotis, flip them in the tava.
- Once the other side also gets the tiny bubbles, take the rotis from the tava and put it directly on the flame. You can also use a mesh and put it on top it it.
- You can see that the rotis has puffed up.
- As soon as it puffs up, quickly flip it using a tong and show it in the flame for just a few seconds. Be careful not to burn it into a papad in the flame!
- Transfer the phulka into a plate immediately.
- Pour a tea spn of melted ghee on top of the phulka.
Garam garam phulka is ready to be served with a spicy sabzi!
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