Phulkas


by


Added to 8 cookbooks
This recipe has been viewed 9252 times
  

Phulkas are an indispensable part of meals in most Indian households. I've tweaked the traditional recipe by adding soya flour to wheat flour with which it is usually made. Do not mix whole soybeans along with whole wheat while grinding it into flour as whole soybeans contain certain anti-nutritional factors that hinder digestion and absorption of vital nutrients. Hence it is advisable to use processed ready-made soya flour available in the market. These phulkas are low cal as they are cooked without any oil or ghee.

Add your private note

Preparation Time: 
Cooking Time: 
Makes approx. 12 phulkas
Show me for phulkas


Ingredients

Method
  1. Combine together all the ingredients in a bowl and knead into a semi-stiff dough using enough water.
  2. Cover the dough with a muslin cloth and keep aside for 15-20 minutes.
  3. Knead again using soya oil till smooth and divide the dough into 12 equal portions.
  4. Roll out one portion of the dough into a 125 mm. (5") diameter circle using a little flour for rolling.
  5. Cook the phulka on a hot tava (griddle) till light brown spots appear on both the sides.
  6. Lift the phulka with a pair of flat tongs and roast over an open flame till it puffs up.
  7. Repeat with the remaining portions to make 11 more phulkas.
  8. Serve hot.
RECIPE SOURCE : Soya Rotis & SubzisBuy this cookbook

Also View These Related Recipes

Also View These Related Videos

Phulkas has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Unexplored Frontiers of Chinese Cuisine

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email