Phulka with Hyderabadi Vegetable Kurma

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.

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.

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.

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.

Incorporate Yogurt and Vegetables

• Reduce the heat to the absolute minimum. Add the well-whisked curd to the pan.
• Stir continuously and vigorously for 2-3 minutes to prevent the curd from splitting. The mixture should become creamy and well-combined.
• Add the chopped mixed vegetables and salt. Stir gently to coat the vegetables with the masala.

Simmer the Kurma

• Pour in 1.5 cups of hot water and add the chopped mint leaves. Stir everything together.
• Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes.
• Cook until the vegetables are fork-tender and the gravy has thickened to your desired consistency. Stir occasionally.

Garnish and Serve

• Once the vegetables are cooked, turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the kurma.
• Stir gently, cover the pan, and let it rest for 5-10 minutes for the flavors to meld.
• Serve hot with bagara rice, biryani, roti, or naan.