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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Tomato Omelette Curry Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare and Cook the Omelettes
- In a mixing bowl, whisk the 8 eggs until frothy. Add 75g of finely chopped onion (about 1 small onion), green chilies, 2 tbsp of fresh coriander, 0.25 tsp turmeric powder, and 0.5 tsp salt. Mix everything well.
- Heat 1 tbsp of oil in a non-stick skillet over medium heat. Pour a quarter of the egg mixture to form a thin omelette. Cook for 2-3 minutes until the bottom is set and golden.
- Flip the omelette and cook for another minute. Slide it onto a plate. Repeat with the remaining egg mixture and oil to make 4 omelettes in total.
- Once the omelettes have cooled slightly, roll each one tightly and use a sharp knife to slice them into 1-inch thick pinwheels.
2
Create the Curry Base (Masala)
- In a kadai or deep pan, heat the remaining 2 tbsp of oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
- Add the remaining 200g of finely chopped onion and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3
Cook the Tomato Masala
- Add the tomato puree to the pan. Stir and cook for 2 minutes.
- Add the spice powders: remaining 0.5 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well to combine.
- Cook this masala mixture for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides. This step is crucial for a flavorful gravy.
4
Simmer the Gravy
- Pour in 1.5 cups of hot water and add the remaining 1 tsp of salt. Stir well to deglaze the pan.
- Bring the gravy to a rolling boil, then reduce the heat to low. Crush the Kasuri Methi between your palms and add it to the gravy.
- Cover the pan and let the gravy simmer for 5-7 minutes to allow the flavors to meld together.
5
Finish and Garnish
- Gently slide the sliced omelette pieces into the simmering gravy. Sprinkle the garam masala over the top.
- Stir very gently to coat the omelette pieces. Simmer for just 2-3 minutes, allowing the omelette to absorb the flavors without breaking apart.
- Turn off the heat. Garnish with the remaining 2 tbsp of fresh coriander.
- Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed 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.

Tomato Omelette Curry with Phulka

Nutrition per Serving

Recipes in this Meal

1. Tomato Omelette Curry

Ingredients

2. Phulka

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About Tomato Omelette Curry with Phulka

Instructions

Ingredients

Instructions