Saturday, January 8, 2011


Prep Time: 15 min
Cooking Time: 30 min
Yields: 15 to 18
Serves: 3

  1. Whole wheat flour / Aata - 2.5 cups
  2. Hot milk - 1/2 cup
  3. Hot water - 1.25 cups
  4. Salt - 1 tsp
  5. Oil - 1 tbsp
All you need
  1. Rolling board
  2. Rolling pin
  3. Dosa tawa / Iron griddle
  4. Dosa turner / Roti press
  5. Tongs
  6. Casserole
To prepare the dough
  1. Mix together wheat flour and salt in a large mixing bowl.
  2. Initially add hot milk little by little & combine with the back portion (handle) of a ladle.
  3. Now add hot water little by little & combine again with the back portion (handle) of a ladle until no dry flour is left out; the mixture appears crumbled.
  4. Set the crumbled mixture aside for 2 min JUST to become just hot (not warm) enough to handle; knead to a soft, pliable dough; the dough appears to be little coarse in texture.
  5. Finally take a tablespoon of oil in your palm, pour on the dough & knead once again; now the dough appears to be soft & smooth.
  6. Leave the dough undisturbed for 10 min covered with a lid/damp cloth.
  7. Pinch off the dough in to small lemon sized balls; set aside.
  8. Using a rolling pin, roll out the balls in to circles of 6 inches diameter of EVEN thickness.
  9. Repeat the same method to roll out the rest of the dough.
To make phulkas
  1. Heat an iron griddle on medium flame in the small burner for 3 min.
  2. Place the rolled out dough on the iron griddle.
  3. Cook for about 45 seconds until white spots begin to appear, now flip using a pair of tongs & cook again for 45 seconds.
  4. Remove griddle form heat, increase gas flame to high in the small burner and place the phulka over direct flame.
  5. The phulka puffs up as dark spots begin to appear; flip & cook the other side similarly.
  6. Remove form heat on to a casserole; smear ghee/oil on top & close with lid.
  7. Repeat the same method to prepare rest of the phulkas.
  8. Stack up the phulkas in a casserole one above the other and close with the lid so that they remain soft & spongy for long duration.
  9. Serve hot with Bhagara Baingan or any other dry curry/gravy of your choice.

No comments:

Post a Comment