Nice Thin Phulkas(Puffed Thin Indian Bread)

    This is the heathiest type Indian bread/rotti.This are very light and thin in texture and melts just in your mouth. The phrase used commonly in Hindi as "Hulka -Phulka "means very light and fluffy.  It’s very
simple and daily used recipe ,but if you use some tips and practice making one than definitely can prepare very thin phulka's.My friend once asked me the tips in preparing thin phulkas so i thought why not post it in my blog. I am used to preparing this as my mom used to prepare daily for meals and learned from her. I was a scott and Guide student and once we went for camping and learned nice tips from my teacher for preparing phulkas.There are quite few ways of preparing this, some put directly on flame and make it fluffy, while some do it right on the Thava/Griddle. My friend pooja do it nice one on the Thava itself.I am used to direct flame one. As here we have hot electric plate, so we have to use a special papad roasting thava for this. To prepare thin phulkas kneading and rolling properly is important.
Ingredients:
2cups of Atta(wheat flour)
1/2-1 cup of water
1/2 tsp oil
Salt
ghee (optional)
Method:
Take a mixing bowl, add atta, salt and little by little add water to make soft dough. This dough should not be very sticky nor should be very hard (like the one we make for puri).knead the dough well with lot of pressure so as to get a soft ,smooth and pliable dough .keep this dough aside for at least 1/2 hour before start making phulkas.
Make small size balls of the dough(you can make big balls but then little thicker phulkas can be prepared).
Use atta for rolling the phulkas.
Take one dough ball start rolling them using roller/Bellan using atta in between and while rolling you should try to roll chapati very lightly. you should not press hard the ball while rolling. the chapatti should keep Turing in rounds by itself while rolling.
Roll till 6" diameter round chapati is formed.
Heat the Thava/Griddle. when Thava is hot put this chapati on it.
Cook on both side.doing this have some procedure.
When you put the chapati on the thava,let it cook for 2 minutes.
Now turn over  and let the chapati cook this side for 1 minute. then remove thava and with help of clipper/chimta hold this side directly on the flame.it will start fluffing imediatly.when it is fluffed completly remove from flame and start storing in round box/round hot box.
 If your stove is electric one then you have to use papad thava for making it fluffy. you have to keep this netted thava on the plate and then put the cooked
chapati on it and it will start fluffying,but the flame should be very high.The other way of doing it is when it is cooked on both side then turn first side way and start pressing it with clean kitchen towel and then it will start fluffying.but this method really needs practice. 
to keep the phulkas fresh and thin you should  keep moist turkey towel/muslin cloth/wet kitchen paper towel. If you want you can spread 1/4 tsp of ghee on it and store. This thin phulkas just melts in your mouth and goes well with any curry’s. Hot ones really won't get a count of eating

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