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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Seyal Machi Recipe - North Indian Fish Dinner | CraftMyMeals

Instructions

1
Marinate Fish & Prepare Green Masala
- Clean the fish steaks and pat them completely dry with a paper towel. In a bowl, marinate the fish with a pinch of turmeric powder, 1/4 tsp salt, and 1 tbsp of lemon juice. Set aside for 15-20 minutes.
- In a blender or grinder, combine the coriander leaves, green chilies, ginger, and garlic. Add 2-3 tablespoons of water, just enough to help it grind, and blend into a smooth, thick paste. Set aside.
2
Cook the Base Masala
- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the authentic Sindhi flavor.
- Add the prepared green masala paste to the pan. Cook for 5-6 minutes, stirring continuously, until the paste darkens in color, becomes fragrant, and you see oil starting to separate from the sides.
- Stir in the turmeric powder, coriander powder, and cumin powder. Sauté for another minute until the spices are aromatic.
3
Simmer the Gravy
- Add the tomato puree and the remaining 1 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens considerably and oil separates from the mixture again.
- Pour in 1 cup of warm water, stir to combine, and bring the gravy to a gentle simmer.
4
Cook the Fish
- Gently slide the marinated fish steaks into the simmering gravy, arranging them in a single layer. Do not overcrowd the pan.
- Reduce the heat to low, cover the pan with a lid, and let the fish cook for 8-10 minutes. The fish is cooked when it turns opaque and flakes easily when tested with a fork.
- Do not stir the curry with a spoon as this will break the delicate fish. If needed, hold the pan by its handles and gently swirl it to move the gravy around.
5
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala and the remaining 1 tbsp of lemon juice over the curry.
- Let the curry rest, covered, for 5-10 minutes to allow the flavors to meld.
- Serve hot with steamed rice or Sindhi-style phulkas.

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.

Seyal Machi with Phulka

Nutrition per Serving

Recipes in this Meal

1. Seyal Machi

Ingredients

2. Phulka

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About Seyal Machi with Phulka

Instructions

Ingredients

Instructions