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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Wangan Patata with Phulka - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Vegetables
- Wash and cut the brinjal and potatoes into uniform 1-inch cubes.
- Place the brinjal cubes in a bowl of salted water for 10-15 minutes to prevent them from browning and to draw out any bitterness.
- Drain the brinjal and potatoes thoroughly, then pat them completely dry with a clean kitchen towel. This step is crucial to prevent oil from splattering during frying.
2
Fry the Potatoes and Brinjal
- Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This mellows its pungent flavor.
- Carefully add the potato cubes and fry for 6-8 minutes, stirring occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and set aside on a plate lined with paper towels.
- In the same oil, fry the brinjal cubes in 2-3 batches for 4-5 minutes per batch, until they are golden brown and tender. Do not overcrowd the pan. Remove and set aside with the potatoes.
3
Prepare the Yogurt Gravy
- Remove excess oil from the pan, leaving about 2 tablespoons.
- Reduce the heat to low. Add the asafoetida and let it sizzle for about 10 seconds.
- In a separate bowl, whisk the curd with the fennel seed powder, dry ginger powder, Kashmiri red chilli powder, and turmeric powder until you have a smooth, lump-free mixture.
- Slowly pour the spiced curd mixture into the pan, stirring continuously and vigorously for 2-3 minutes. This prevents the curd from curdling. Cook until the mixture thickens and you see oil separating at the edges.
4
Combine and Simmer
- Gently add the fried potatoes and brinjal to the gravy. Add the salt and mix very carefully to coat the vegetables without mashing them.
- Pour in 1 cup of water and give it a gentle stir. Bring the curry to a simmer over medium heat.
- Once simmering, reduce the heat to low, cover the pan, and cook for 8-10 minutes. This allows the vegetables to absorb the flavors of the gravy as it thickens.
5
Garnish and Serve
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Let the dish rest for 5-10 minutes before serving. This helps the flavors to meld together beautifully.
- Serve hot with steamed rice or fresh rotis.

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.

Wangan Patata with Phulka

Nutrition per Serving

Recipes in this Meal

1. Wangan Patata

Ingredients

2. Phulka

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About Wangan Patata with Phulka

Instructions

Ingredients

Instructions