Monday, April 20, 2009

Try Your Hand At Phulka Making

Dear Rashmi,

Hope this helps. You are just 5 steps away from being an expert at Phulka making.


1. Knead the dough smooth and soft. Use about a little more than 3/4 of a glass of water for one heaped cup of whole wheat flour. The dough should be a little stickier than the chapati dough. You can knead dough with or without oil or ghee.

2. Pinch of lemon sized balls of dough. Roll on the chakala/ poli paaT with a pin. Make a round bigger than a puri but smaller than chapati.

3. Heat the tava on one gas burner.

4. Roast it on the tava on both side till you see pinkish spots.

5. On the second gas burner put it directly on the flame. When it puffs from one side flip over to roast the other side.

This type of puffed up roti is called Phulka. It is a Gujarati style roti. Phulka are served hot off the flame without any oil or ghee applied to it. It tastes wonderful. To pack for a lunch box you may apply oil/ ghee this will keep them soft. Don't forget to pack them in a foil or wrap in a thin napkin to keep them super soft.

Do try. Hope your hubby is happy with your attempt.

P.S: What I am not showing here is the no. of Phulka that did not puff up like a balloon. Not to worry if initially they don't puff up like in the picture. On the blog you see the best, remember that! A lot happens behind the scene ;).


  1. Thank you. Thank you so much. I did try in the morning. Wasn't bad for a starter and my hubby did like it. But yes I gotta improvise :)

  2. Hummm was wondering enchanted?...then the Andaman trip told it all...You will succeed :)

  3. Wish I had gas stove, looks gorgeous. Well puffed! :)

  4. You don't? you can wish though Asha...


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