Ingredients with Measurements:
- 2 cups whole wheat flour
- 2 tablespoons methi (fenugreek) leaves, chopped
- 2 tablespoons ghee
- 1 teaspoon salt
- 1/2 teaspoon ajwain (carom) seeds
- 1/4 teaspoon baking powder
- Water, as needed
Special Equipment Needed:
- Rolling pin
- Skillet
Step-by-Step Instructions:
1. In a bowl, mix together the whole wheat flour, methi leaves, ghee, salt, ajwain seeds, and baking powder.
2. Add enough water to make a soft dough. Knead the dough for 5 minutes.
3. Cover the dough and let it rest for 10 minutes.
4. Divide the dough into 8-10 equal portions.
5. Take one portion of the dough and roll it into a thin circle.
6. Heat a skillet over medium heat. Place the rolled phulka on the skillet and cook for 1-2 minutes.
7. Flip the phulka and cook for another 1-2 minutes.
8. Remove the phulka from the skillet and place it on a plate.
9. Repeat the process with the remaining dough.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8-10 phulkas
Nutritional Information:
Calories: 180
Fat: 5 g
Carbohydrates: 28 g
Protein: 5 g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour or whole grain flour.
- Ghee can be substituted with oil.
- Ajwain seeds can be substituted with cumin seeds.
Variations:
- Phulkas can be topped with butter or ghee before serving.
- Phulkas can be stuffed with mashed potatoes or paneer.
Tips and Tricks:
- Use a light hand while rolling the phulkas to ensure they are thin and evenly cooked.
- Make sure the skillet is hot before adding the phulkas.
Storage Instructions:
Phulkas can be stored in an airtight container for up to 3 days.
Reheating Instructions:
Phulkas can be reheated in a skillet or in the microwave.
Presentation Ideas:
Phulkas can be served with a side of yogurt or chutney.
Garnishes:
Phulkas can be garnished with chopped cilantro or chaat masala.
Pairings:
Phulkas can be served with curries, dals, or sabzis.
Suggested Side Dishes:
Phulkas can be served with raita, pickles, or chutney.
Troubleshooting Advice:
- If the phulkas are not cooking evenly, reduce the heat and cook for a longer period of time.
- If the phulkas are too thick, roll them out thinner.
Food Safety Advice:
- Always use clean utensils and surfaces when preparing the phulkas.
- Make sure the phulkas are cooked through before serving.
Food History:
Phulkas are a type of flatbread that originated in India. They are traditionally cooked on a skillet and served with curries and dals.
Flavor Profiles:
Methi phulkas have a nutty, earthy flavor with a hint of spice from the ajwain seeds.
Serving Suggestions:
Methi phulkas can be served with curries, dals, sabzis, or yogurt.
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Region: Indian