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A classic Indian flatbread made from whole wheat flour, cooked on a tawa and then puffed directly over a flame. These soft, light rotis are perfect for scooping up curries and dals.
Knead the Dough
Rest the Dough
Shape and Roll the Rotis
A classic Indian flatbread made from whole wheat flour, cooked on a tawa and then puffed directly over a flame. These soft, light rotis are perfect for scooping up curries and dals.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 272.38 calories per serving with 8g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Cook and Puff the Roti
Finish and Serve
Add 2 tablespoons of finely chopped fresh methi (fenugreek leaves) or cilantro to the dough for flavored rotis.
For a different nutritional profile, replace 1/4 cup of atta with besan (gram flour) or ragi (finger millet) flour.
If you don't have a gas stove, you can puff the roti on the tawa. After the second flip, gently press the edges of the roti with a folded, clean kitchen towel or a flat spatula. It will start to puff up.
Whole wheat flour is an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness to help with weight management, and helps maintain stable blood sugar levels.
Pulkas offer complex carbohydrates that provide a steady release of energy, unlike simple carbs that can cause energy spikes and crashes. This makes them an ideal choice for daily meals.
Atta contains important nutrients like B vitamins, iron, magnesium, and manganese, which are vital for overall health, red blood cell formation, and maintaining strong bones.
There are a few common reasons: the dough was too hard, it wasn't rested long enough, it was rolled unevenly, or the tawa/flame wasn't at the right temperature. Ensure the dough is very soft and the roti is rolled into an even circle for the best chance of puffing.
Yes, it is a very healthy staple food. Made from whole wheat flour (atta), it's a great source of dietary fiber, complex carbohydrates, and essential nutrients. It is naturally low in fat, especially when served without ghee.
A single plain Pulka Roti, made without oil in the dough or ghee for brushing, contains approximately 70-80 calories. Adding a teaspoon of ghee will add about 40-45 calories.
Absolutely. You can store the kneaded dough in an airtight container in the refrigerator for up to 2 days. Allow it to come to room temperature for about 30 minutes before you start rolling the rotis.
They are very similar, with the main difference being the final cooking method. A pulka (or phulka) is partially cooked on a tawa and then puffed directly on an open flame, making it extremely light. A chapati is typically cooked entirely on the tawa, often pressed with a cloth to encourage puffing.
It is not recommended for authentic pulkas. Atta is a finely ground whole wheat flour that gives pulkas their characteristic softness, flavor, and nutritional benefits. Using all-purpose flour will result in a chewier, less nutritious bread, similar to a naan.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
