Monday, February 27, 2012

Masala Phulka


Whole Wheat Flour - 1 cup
Gram Flour - 1/4 cup
Rice Flour - 1/4 cup
Semolina/Rava - 2 tbsps
Coriander Leaves - 4 stalks
Green Chillies - 3
Thymol Seeds/Ajwain - 3/4 tsp
Cumin Seeds - 1 tsp
Salt to taste


  1. Shred green chillies and coriander leaves.
  2. Take 1/2 cup water, salt, thymol seeds, cumin seeds in a large mixing bowl.
  3. Add shredded coriander leaves and green chillies. Mix well.
  4. Now add whole wheat flour, gram flour, rice flour and semolina. Knead it into smooth dough. Add little more water if required to make the dough like that of a chapati dough.
  5. Let it sit for an hour.
  6. Take small portions of this dough and turn them into roundels.
  7. Take a roundel, dust it with some whole wheat flour, place it on the rolling board and roll it evenly into thin discs.
  8. Place it on a preheated griddle. Set the flame to medium.
  9. When small bubbles start appearing on top of the disc, flip the side.
  10. When the small bubbles start appearing on the other side too, remove it and place it directly on high flame until it fluffs up. 
  11. Now flip the side and place it on high flame. Take care not to charr the phulka. 
  12. Serve hot, topped with butter/ghee.


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