Ingredients with Measurements:
- 2 cups of whole wheat flour
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of red chilli powder
- 1 teaspoon of garam masala
- 1/2 cup of warm water
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, salt, oil, cumin seeds, coriander powder, red chilli powder, and garam masala.
2. Slowly add the warm water and knead the mixture until it forms a soft dough.
3. Cover the dough and let it rest for 15 minutes.
4. Divide the dough into 8 equal parts and roll each part into a ball.
5. On a floured surface, roll each ball into a thin circle.
6. Heat a frying pan over medium heat and place one of the circles onto the pan.
7. Cook for 1 minute on each side, until the phulka is lightly browned.
8. Flip the phulka over and press down with a spatula.
9. Cook for 1 minute on each side, until the phulka is lightly browned and crisp.
10. Repeat with the remaining circles.
Time:
Preparation Time: 20 minutes
Cooking Time: 8 minutes
Temperature: Medium heat
Serving Size: 8 phulkas
Nutritional Information:
Calories: 200
Fat: 4g
Carbohydrates: 34g
Protein: 6g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Cumin seeds can be substituted with ground cumin.
Variations:
- Add 1 teaspoon of chaat masala for a tangy flavor.
- Add 1 teaspoon of amchur powder for a sour flavor.
- Add 1 teaspoon of black pepper for a spicy flavor.
Tips and Tricks:
- Make sure to roll out the phulkas as thin as possible for a crispier texture.
- Use a non-stick pan for easier flipping.
Storage Instructions:
The phulkas can be stored in an airtight container for up to 3 days.
Reheating Instructions:
The phulkas can be reheated in a frying pan over medium heat for 1-2 minutes.
Presentation Ideas:
- Serve the phulkas with a side of yogurt or chutney.
- Place the phulkas in a basket lined with a cloth napkin.
Garnishes:
- Sprinkle some chaat masala on top of the phulkas.
- Drizzle some yogurt on top of the phulkas.
Pairings:
- Phulkas pair well with curries, dals, and sabzis.
Suggested Side Dishes:
- Raita
- Chutney
- Salad
Troubleshooting Advice:
- If the phulkas are not cooking evenly, make sure the heat is not too high.
Food Safety Advice:
- Always make sure to wash your hands before and after handling the dough.
- Make sure to cook the phulkas thoroughly before serving.
Food History:
Phulkas are a type of flatbread that originated in India. They are traditionally made with whole wheat flour and cooked on a hot griddle.
Flavor Profiles:
The phulkas have a slightly nutty and earthy flavor from the whole wheat flour, and a spicy and savory flavor from the spices.
Serving Suggestions:
- Serve the phulkas with a side of yogurt or chutney.
- Use the phulkas as a wrap for fillings such as paneer or vegetables.
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Region: Indian