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)

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Karele ki Sabzi with Phulka - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Bitter Gourd (25 minutes)
- Wash the bitter gourds thoroughly. Trim both ends and slice them into thin, 1/4-inch rounds. For mature gourds, scoop out and discard any tough, red seeds.
- Place the sliced bitter gourd in a large bowl. Sprinkle with 1 tsp of salt, toss well to coat, and set aside for 20-25 minutes. This process is crucial for drawing out the bitter juices.
- After resting, take handfuls of the salted slices and squeeze them firmly between your palms to expel as much liquid as possible. Discard the bitter juice and set the squeezed slices aside.
2
Sauté Onions and Temper Spices (10-12 minutes)
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it becomes aromatic and just begins to smoke. This step is important to mellow the pungent flavor of the oil.
- Reduce the heat to medium. Carefully add the cumin seeds, fennel seeds, and asafoetida. Allow them to sizzle and become fragrant for about 30 seconds.
- Add the thinly sliced onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are soft, translucent, and have started to caramelize at the edges. This natural sweetness will balance the karela.
3
Cook the Bitter Gourd (15-18 minutes)
- Add the squeezed bitter gourd slices to the pan with the onions. Stir-fry for 4-5 minutes until the karela starts to soften slightly.
- Add the turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix thoroughly to ensure all the slices are evenly coated with the spices.
- Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes. Stir every few minutes to prevent sticking. Cook until the bitter gourd is tender when pierced with a fork.
4
Finish and Serve (3-4 minutes)
- Uncover the pan. Add the dry mango powder and optional jaggery powder. Stir well to combine.
- Increase the heat to medium and cook for another 2-3 minutes, stirring continuously, to allow any remaining moisture to evaporate and the flavors to meld.
- Sprinkle the garam masala over the top, give it a final stir, and turn off the heat.
- Serve hot with fresh rotis, parathas, or as a side dish with dal and rice.

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.

Karele ki Sabzi with Phulka

Nutrition per Serving

Recipes in this Meal

1. Karele ki Sabzi

Ingredients

2. Phulka

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About Karele ki Sabzi with Phulka

Instructions

Ingredients

Instructions