Name: Phulka
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Also known as whole wheat flour); 0.5 tsp Salt; 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough); 2 tbsp Ghee (For brushing on top, optional)

CraftMyMeals

Egg Ghotala Phulka Recipe - North Indian Eggetarian Dinner | CraftMyMeals

Instructions

1
Prepare the boiled eggs. Place 4 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain, run under cold water to stop the cooking process, then peel and grate them using a box grater. Set aside.
2
In a wide, heavy-bottomed pan or tawa, melt 3 tbsp of butter over medium heat. Once the butter is hot, add the finely chopped onions and sauté for 6-7 minutes until they are soft, translucent, and light golden brown.
3
Add the ginger-garlic paste and chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they break down completely and become soft and pulpy.
5
Add the spice powders: turmeric powder, Kashmiri red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes, stirring continuously, until the masala thickens and you see oil separating from the sides. Add a splash of water if the masala starts to stick to the pan.
6
Add the grated boiled eggs to the pan. Gently mix everything together to coat the eggs evenly in the masala. Cook for 2 minutes to allow the flavors to meld.
7
Using your spatula, create four small wells in the egg mixture. Crack the remaining 4 raw eggs, one into each well. Let them cook undisturbed for about 1-2 minutes until the egg whites are partially set but the yolks are still runny.
8
Now, perform the 'ghotala' (scramble). Break the runny yolks with the spatula and gently scramble and fold the entire mixture together. Cook for another 2-3 minutes until the raw eggs are just cooked through, ensuring the dish remains moist and glossy. Avoid overcooking to prevent it from becoming dry.
9
Turn off the heat. Garnish with fresh coriander leaves and a squeeze of lemon juice. Give it one final gentle mix.
10
To prepare the pav, slit the buns horizontally without cutting all the way through. Melt the remaining 2 tbsp of butter on a hot tawa. Place the pav, cut-side down, on the butter and toast for 1-2 minutes until golden brown and crisp. Serve the hot Egg Ghotala immediately with the buttered pav.

Ingredients

2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and salt.
- Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
- Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
- Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
- Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
- After resting, knead the dough again for one minute.
- Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
- Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
- Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
- Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
- Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
- Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
- Within seconds, the phulka will puff up into a ball due to the trapped steam.
- Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
- Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
- Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
- Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Egg Ghotala with Phulka

Nutrition per Serving

Recipes in this Meal

1. Egg Ghotala

Ingredients

2. Phulka

Similar Meals You Might Like

Dal Makhani with Jeera Rice

Rajma, Steamed Basmati Rice and Cucumber Raita

Dal Makhani, Naan and Cucumber Raita

Paneer Bhurji with Multigrain Roti

Patiala Chicken, Butter Naan and Green Salad

Achari Chicken, Laccha Paratha and Curd

About Egg Ghotala with Phulka

Instructions

Ingredients

Instructions