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Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Prepare the Dough
Rest the Dough
Divide and Roll
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Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 262.44 calories per serving with 8g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Replace 1/2 cup of atta with a mix of other flours like jowar (sorghum), bajra (pearl millet), or ragi (finger millet) for added nutrition and a different flavor profile.
Add 1/2 teaspoon of ajwain (carom seeds), 1 tablespoon of finely chopped cilantro, or 1 teaspoon of kasuri methi (dried fenugreek leaves) to the dough for an aromatic twist.
Mix in 1/4 cup of finely grated vegetables like carrot, beetroot, or spinach puree into the dough for a colorful and nutritious version.
Made from whole wheat flour, phulkas are an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
The complex carbohydrates in whole wheat are broken down slowly by the body, providing a steady and sustained release of energy, which keeps you feeling full and energetic for longer.
Being low in calories and high in fiber, phulkas can help with weight management by promoting a feeling of fullness (satiety), which can prevent overeating.
Whole wheat flour is a good source of B-vitamins, iron, magnesium, and zinc, which are essential for various bodily functions, including energy metabolism and immune support.
A phulka may not puff for several reasons: the dough was too stiff, it wasn't rested enough, it was rolled unevenly, or the tawa/flame wasn't at the right temperature. Also, if there's a small tear or hole in the rolled dough, the steam will escape, preventing it from puffing.
Yes, phulka is very healthy. It's made from whole wheat flour (atta), which is a great source of dietary fiber, complex carbohydrates, and essential nutrients. It's typically cooked without oil and is low in fat and calories, making it an excellent choice for a daily balanced diet.
A typical plain phulka (without ghee) has about 70-80 calories. The calorie count can increase to around 100-110 calories if you add a teaspoon of ghee.
Phulka and Chapati are very similar, but the key difference is in the cooking method. A phulka is partially cooked on a tawa and then puffed up directly on an open flame, making it very light and soft. A chapati is fully cooked on the tawa, often pressed with a cloth to help it puff up, and is generally slightly thicker than a phulka.
Let the phulkas cool down completely. Then, stack them, wrap them in aluminum foil or a clean cloth, and store them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, warm them on a tawa or in a microwave for a few seconds.