Phulka is a very common dish in India that is loved probably by all Indians. It is made with wheat flour that is prepared in a form of flatbread and it is puffed up and very soft. It is also known as chapatti, roti, etc. Phulka is flatbread that is cooked on the stove and no oil is needed (but it can be used if needed) in making phulka that is very healthy as well to consume it. It can be eaten with various curries and vegetables and it probably goes with almost every vegetable. The reason why it is called phulka is that it puffs up when the roti is roasted directly on the fire. It has a very soft texture and Ghee and butter go very well with it. The best combination for phulka is aloo palak, brinjal curry, potato curry, bhindi masala, baigan masala, aloo matar. The most complain that people have about phulka is about being hard, it is very easy to make phulka but if it is not done correctly then it can be hard.
The very first thing while making phulka is making the chapati dough that is made by mixing the wheat and water until it is soft and elastic. The water should not be added too much as it could be very moist and sticky. After the dough is perfectly made, it appears to be soft and elastic. The dough needs to be kept covered with a foil or a muslin cloth. The best and easy way to make the dough soft is by punching it so that the dough gets very soft and fluffy. It tastes better when it is made in a traditional type of gas but it can be made in the stove and modern gas as well. The roti can be placed on it and it can be roasted by place in the direct flame. Many dough makers are there in the market that can easily make the dough and can be less time-consuming. Technology has made life easier it is not like before. Cooking in the kitchen has made life in the kitchen much easier and comfortable and now a day’s cooking can be done very easily and quickly.
Ingredients for making Phulka
- Wheat flour of two and a half cups
- Oil of 2 tbsp which is optional
- A pinch of salt to add some taste
- A glass of water for making the dough soft and elastic
How to making Phulka
Phulka is most probably made for breakfast and it is an Indian dish.
- The first thing is to take out the mixing bowl and the wheat flour.
- Mix it well and add some salt before mixing.
- Add some oil into the flour and mix it very well so that it is blended well.
- Adding some water in the knead flour will make the dough soft and elastic.
- Mix the dough very well that it becomes very soft and pliable.
- Add some amount of oil again, mix it very well with fingers, and punch the dough to make it softer and mix it very well with hands.
- After the dough is soft and pliable, keep it for about 15 minutes by covering it with a foil or a muslin cloth.
- After the dough is rested well massage it very well again, the texture becomes very smooth when the dough is touched.
- After the dough is kneaded properly, divide the dough into small pieces equally in the same size.
- Make round balls of each of the small pieces that were divided equally.
- Use a board and a rolling pin and dust handsome of the wheat flour onto the board.
- Take that small round dough ball and place it in the dusted area of the flour on the board.
- Place the dough on the board and start rolling until the dough gets into around into a circle-shaped roti.
- The shape of the roti should not be too think or too think because if the roti is thin it can tear and if the roti is thick, it will be raw inside.
- Put the roti in the pan in a medium flame and press slowly from the top when small bubbles start to appear in the top portion of the roti.
- Then turn the roti on the other side with the help of tongs.
- Flip the roti and place roti directly in the flame.
- The side that was cooked for only a few seconds should be facing the flame.
- Once the roti is in the flame it starts to puff up so once the roti starts to puff up, place the roti in the plate immediately.
- In the same way, continue the process with all the small round balls of dough and make Phulka. Place the Phulka on the plate.
- A small amount of butter or ghee can be applied. Serve it with different kinds of vegetables or curries.
For making Phulka oil is optional it is not necessary to put oil in Phulka. While adding water extra attention should be taken as it will spoil the dough and might have to redo if the water is excess. The dough should be mixed very well and it should be softer otherwise, the roti can be hard. If the flour is excess the roti can be hard it. Therefore, the amount of water and the amount of flour while dusting should be done carefully. The side of the roti that was not cooked well should be facing towards the flame. The Phulka does not have to puff up, as the taste remains the same. For the ones who are new can buy a Phulka stand while keeping it in the flame as it can burn it is even a second late. The amount of dust that is supposed to use while roiling in the board should be done carefully so that it will not dry out and make the roti hard.
Nutrition every 1 serving
2.6 g protein
81 cal energy
2.6 g fiber
1.2 g fats
0.2 mg Vitamin E
7.8 mcg vitamin B9
0.1 mg vitamin B1
8.1 mcg Vitamin A
0.9 mg Vitamin B3
0.5 mg Zinc
10.6 mg Calcium
76.9 mg Phosphorous
262.7 mg sodium
68.3 mg potassium
28.6 mg Magnesium
1.1 mg iron