Phulka | Pulka | How to make soft phulka
Phulka is a soft flat Indian bread made with wheat flour. Phulka is a main food served with variety of vegetarian gravies and also goes well with non veg preparations. Making soft phulkas is a trick and it took few trials for me to achieve restaurant style smooth and soft phulkas. You need little patience and follow the steps exactly; you can achieve desired results at the first time itself.
I make this phulka/fulka/pulka in my home at least once in a week with some yummy gravy like paneer butter masala, matar paneer or some veg kurma. These phulkas taste best with any paneer side dish or vegetable gravy or chicken based gravy.
Today I made phulkas with mutter/matar paneer and only two left out for me 😉 …My kids love these phulkas for lunch box and trust me it stays soft as fresh. Let us see how to make these soft phulkas with step wise pictures and explanations.
Phulka | Pulka | How to make soft phulka
Phulka is a soft flat Indian bread made with wheat flour. Phulka is a main food served with variety of vegetarian gravies and also goes well with non veg preparations.
Ingredients
Ingredients:
- Whole wheat flour – approx.350gm
- Salt – ½ tsp
- Oil – 1tsp
- Ghee – little optional
- Water – approx. 1 cup 250ml
Instructions
Preparation:
How to make the dough:
- Take a big bowl and add some salt. Add one cup of water.
- Add wheat flour batch by batch and mix with water.
- See the mixed flour texture.
- Knead the dough well. If you feel the dough is sticking to your fingers while kneading add a tablespoon of flour and knead again.
- Knead well and add some oil, spread on the dough and keep aside for at least 15mins.
- The final texture of the dough should not be too soft as well as too hard. Cover it with damp cloth or close tightly with lid.
Recipe:
- Separate the dough equally into big lemon size balls.
- Spread the ball with rolling pin into slightly thick circles as shown. Do not roll as very thin pulkas.
- Two burners side by side will be easier to cook phulkas.
- Heat a roti tawa. Once the tawa is hot put one rolled phulka .
- In a minute or two you can see few bubbles arise. Now flip it to other side.
- Cook this flipped side little longer. After two to three minutes large bubbles appear.
- Now quickly take the phulka from tawa using a tongue and carefully place the first side directly on a burner as shown.
- You can see the phulka to puff like poori. Use the tongue to place the phulka on the medium flamed burner properly to cook all corners. No need to flip again as we cooked the flipped side already well.
- Follow the same procedure for other phulkas too.
- Store in a hot box and serve with gravy/veg or simply pickle.
Notes
Tips:
1) The first tip to make soft phulkas is kneading the perfect dough. If you press one finger on the dough, you can see the finger impression and dough should not stick to your fingers.
2) If it is sticking add some flour and knead again. If it is too hard to press sprinkle some water and knead again.
3) The second tip is while rolling. Slightly thick circles give the puff. But make sure all corners and sides cooked well. Too thinly rolled phulkas will turn like roasted papad.
4) Third important trick is about how the time is managed to cook each side. Cook the first side till you see small bubbles( we will cook this side again in direct fire). Cook the second flipped side little longer till large bubbles appear. Place the first half cooked side directly on fire.
5) Apply ghee if you like before serving or packing.
Nutrition
Calories: 69kcal
Tried this recipe?Let us know how it was!
Pictorial illustration:
Preparation:
How to make the dough:
- Take a big bowl and add some salt. Add one cup of water.
- Add wheat flour batch by batch and mix with water.
- See the mixed flour texture.
- Knead the dough well. If you feel the dough is sticking to your fingers while kneading add a tablespoon of flour and knead again.
- Knead well and add some oil, spread on the dough and keep aside for at least 15mins.
- The final texture of the dough should not be too soft as well as too hard. Cover it with damp cloth or close tightly with lid.
Recipe:
- Separate the dough equally into big lemon size balls.
- Spread the ball with rolling pin into slightly thick circles as shown. Do not roll as very thin pulkas.
- Two burners on side by side will be easier to cook phulkas.
- Heat a roti tawa. When the tawa is hot put one rolled phulka .
- In a minute or two you can see few bubbles arise. Now flip it to other side.
- Cook this flipped side little longer. After two to three minutes large bubbles appear.
- Now quickly take the phulka from tawa using a tongue and carefully place the first side directly on a burner as shown.
- You can see the phulka to puff like poori. Use the tongue to place the phulka on the medium flamed burner properly to cook all corners. No need to flip again as we cooked the flipped side already well.
- Follow the same procedure for other phulkas too.
- Store in a hot box and serve with gravy/veg or simply pickle.
Tips/notes:
- The first tip to make soft phulkas is kneading the perfect dough. If you press one finger on the dough, you can see the impression and dough should not stick to your fingers.
- If it is sticking add some flour and knead again. If it is too hard to press sprinkle some water and knead again.
- The second tip is while rolling. Slightly thick circles give the puff. But make sure all corners and sides cooked well. Too thinly rolled phulkas will turn like roasted papad.
- Third important trick is about how the time is managed to cook each side. Cook the first side till you see small bubbles( we will cook this side again in direct fire). Cook the second flipped side little longer till large bubbles appear. Place the first half-cooked side directly on fire.
- Apply ghee if you like before serving or packing.
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