Saturday, April 23, 2011


"Being a South Indian i love my rice ,but any day would bow for phulkas. When we were kids we hardly ate out, but there used to be those rare occasions when we used to get curry to-go from restaurants and along with phulkas- they used to be so yummy. During the first year of marriage ,i was terrible at making chapathis let alone phulkas. They often turned out to be flying saucers!! Thankfully over time they have improved. But its still hard for me to get them to be round. Phulkas are very nutritious and made with very little oil and goes well with curries, palyas/sabji. To make it more tasty, smear it with a little ghee after puffing it up."


  • 2 cups whole wheat flour 
  • 1 cup warm water
  • Salt (per taste) 
  • 1/2 tspn sugar (if desired)
  • 1 tspn oil 
  • Add salt and sugar to the wheat flour and pour the water slowly while mixing the flour by hand. Make it into a dough like consistency. When it is almost done , put oil into your hands  and knead it thoroughly to get a smooth and soft dough. 
  • Cover and leave it for abt 20-30 minutes. And make it into small round balls and using a rolling pin and roll it into a circular shape. 

  • Heat a tava/pan and put the roti on the tava and flip it over so that both sides are cooked. 
  • Put it on a flame to make it puff up. 
Makes about 12- 15 rotis. 


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