Today’s post is about how to prepare phulka – the only reason why I started cooking after relocating to US for my Masters. Being a wheat person, my love for phulka has always been intense. Naram, naram, Garam, garam, perfect gol, ghee ke swadisht phulke is how my memory responds whenever I think/speak/read or write about phulka. After living in Chicago for a couple of months, I realised that with little googling effort, CTA travel and extra cash to spare it was easier to find Naan in Chicago but not home-made phulke. And having being spoilt at home, for always being served garam garam phulke, I just couldn’t go about without eating one..Hell, I was so ready to take up the challenge of preparing some..

  • Preparation Time: 10 min for dough
  • Cooking Time: 10 mins for 4 phulke
  • Recipe Level:  Medium
  • Serves 4
  • Source: Experience (and random online phulka preparation tips)
  • Cuisine: North Indian
Ingredients:
  • Atta or wheat flour: 3 cups
  • Water: 1-2 cups
  • Ghee (optional): 1 cup
Method:
  • Pour 2 cups of atta in a bowl,
  • Add 1 cup of water and start hand kneeding
  • If the mix is too soft and liquidy add the 3rd cup of atta
  • Now kneed to harden the dough (refrain from adding more water, wet your hands and kneed if needed)
  • Set aside the dough for 15 min to set before making phulke
  • Use rolling pin to spread and make them round
  • Place it on tawa. Heat them once on each side. Make sure it is cooked proper before putting it off the gas
  • Smear ghee on top if needed

Innumerable times I have been asked the difference between phulka and paratha. This post would be incomplete without mentioning that. Phulka is thin in texture, blows like a balloon (phoolta hain) and gheed/oiled when prepared..whereas Paratha is thicker, flat and gheed/oiled while preparing. Enjoy Phulka with any kind of dish- be it sukhi subji, gravies or curries..or achaar, jam, sugar, pudis and many more.. 

Mad Notes:
  • Assuming 3-4 phulke per person
  • Take a big bowl so that atta doesn’t spread when kneading
  • Sujata Atta is supposedly the best in US; can be found at many Indian stores

Wheat dough

Phulke

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