for several other dishes, for phulkas too I got inspiration from my mom who is an expert at making them. With practice, you can get soft and round rotis used to be her mantra. After a few months of practice, I can confidently make soft and round phulkas/rotis. On request from a friend, I have posted a video of the recipe.
Check out the
|WHOLE WHEAT FLOUR||1 CUP|
|WATER||AS NEEDED( APPROX 1/3 CUP)|
- In a wide bowl add the whole wheat flour( I used ashirvad atta) add salt and mix water slowly to make a pliable dough. Add a few drops of oil and cover the dough and keep it aside for 15 minutes to 1/2 an hour.
- The resting time will release more gluten from the dough and make it even soft.
- While kneading the dough, do not press hard while kneading. Once it is fully done knead it hard by pressing it nicely.
- Keep a small amount of flour for dusting and make the dough into equal balls.
- Roll them into round rotis dusting in the flour when needed. Do not dust too much as this will turn the roti dry.
- Heat a non stick tawa and it should be in a medium low flame.
- Place the rolled roti on the tawa on cook for few seconds and turn it on the other side.
- Cook till you see small bubbles.
- Take out the tawa from the stove and place this roti on the direct flame and you can see the roti puffs up.
- When done on one side flip it and cook on the other side. This step you can get fast once you start practicing.
- Repeat the same procedure for the rest of the roti dough balls.
- Normally i use this type of tong to handle this hot phulkas.
- Brush this with oil or ghee if you want, but without this also the rotis will stay soft.
Here is the video of making puffed rotis. Kindly bear with the poor quality as it was taken early in the morning when i was making rotis for kids lunch box.
Video of how to roll phulkas
- I served with paneer butter masala on that day. You can have with any SIDE DISH of your choice.
- While kneading the dough little milk can also be added as this will give very soft rotis.
- If using hot water for making dough, the rotis will be soft but you can not make soft rotis with the left over dough for the next day for making chapathi.
- While putting the rotis on direct flame be careful not to make any small tear roti else it won’t puff up.
- While putting the roti on direct flame flip it soon , if they get over cooked then it will be crispy as a papad.
- Some people will add a tblsp of yogurt while kneading the dough . As i haven’t personally tried this i don’t now how this will come out.
- The most important thing is making the dough in a right consistency.Ensure that it should be soft. If it is too watery also then you have to dust this too much and finally end up in making dry rotis.
- If it is hard then the rotis will become hard. With few times of practise you can get it right.
I am going on a break for 2 weeks and will be missing all the nice recipes around the blog sphere , i have scheduled few posts during this break time and see you back after a while.
Keep sending mails for any queries and keep visiting my space for new recipes