Phulka Plate

1. 1
   prep · ~20 min

   Prepare the phulka dough.

   1.In a large bowl, mix whole wheat flour and salt.

   2.Add oil and rub it into the flour.

   3.Gradually pour water, kneading until a soft, smooth dough forms.

   4.Cover with a damp cloth and rest for 20 minutes.

   TIPA well-rested dough rolls out easily and yields softer phulkas.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal.

   1.Place washed toor dal in the pressure cooker with water, turmeric, and salt.

   2.Close the lid and cook on medium heat until you hear 3 whistles.

   3.Let the pressure release naturally, then open and whisk the dal lightly.
3. 3
   prep · ~20 min

   Boil the potatoes for sabzi.

   1.Place potatoes in a pot covered with water.

   2.Bring to a boil and cook until fork-tender.

   3.Drain, cool, peel, and cube them.
4. 4
   prep · ~15 min

   Cook the rice.

   1.Bring water to a boil in a pot.

   2.Add salt and soaked, drained rice.

   3.Simmer until rice is tender and water is absorbed.

   4.Fluff with a fork and keep covered.
5. 5
   temper · ~3 min

   Make the tadka for dal.

   1.Heat ghee in a small pan over medium heat.

   2.Add cumin seeds and let them crackle.

   3.Stir in minced garlic and broken dried red chili. Sauté until fragrant.

   4.Pour the tadka over the cooked dal and mix well.
6. 6
   saute · ~10 min

   Prepare the dry potato sabzi.

   1.Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.

   2.Add chopped onion and green chili. Sauté until onions turn translucent.

   3.Stir in turmeric powder and sauté for 30 seconds.

   4.Add the boiled potato cubes and salt. Gently mix and cook for 4-5 minutes.

   5.Turn off the heat and garnish with fresh coriander leaves.
7. 7
   mix · ~2 min

   Make the kachumber salad.

   1.Combine chopped cucumber, tomato, and onion in a bowl.

   2.Add lemon juice and salt. Toss gently to combine.
8. 8
   prep · ~5 min

   Roll the phulkas.

   1.Divide the rested dough into 8 equal balls.

   2.Dust a ball in dry flour and roll it out into a thin, even circle about 6 inches wide.
9. 9
   fry · ~8 min

   Cook the phulkas on the tawa.

   1.Place the rolled dough on a hot tawa over medium-high heat.

   2.Cook for about 30 seconds until small bubbles appear, then flip.

   3.Cook the other side for 30-40 seconds until brown spots appear.

   4.Remove from tawa and place directly on an open flame using tongs.

   5.The phulka will puff up beautifully. Flip and puff the other side briefly.

   6.Remove from heat and brush with ghee.

   TIPEnsure the tawa is hot enough before placing the phulka to guarantee a perfect puff.
10. 10
    assemble · ~2 min

    Assemble the phulka plates.

    1.Place 2 hot phulkas on each plate.

    2.Add a generous scoop of dal tadka in a bowl.

    3.Serve a portion of dry potato sabzi on the side.

    4.Include a serving of steamed rice.

    5.Finish with a refreshing helping of kachumber salad.

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