how to do phulka /soft roti /chapathi

how to do phulka /soft roti /chapathi

how to do phulka /soft roti /chapathi

how to do phulka /soft roti /chapathi

Most required day today staple food made almost every day In India called as chapathi,roti or phulkas. Although its very easy to make it needs little practice to get soft roti’s each time. For making a nice soft phulkas there is no such elaborate ingredients as such only three major things Atta,water and salt are much needed. Sometimes they even don’t add any salt if you are used to the taste without salt. If its made dry without any oil on tava and in open fire then its phulka. Normally for chapatti in our house without open fire cooking we make it on the tava itself by putting oil.When rolling roti

how to do phulka /soft roti /chapathi

have to use flour and don’t use too much as it will burn the rotis while cooking. After making phulkas we can apply some ghee on top so that if we are keeping it for long hours also it will remain soft. The dough for making rotis needs to be soft and pliable so that we get soft roti’s every time. I usually add little oil while kneading itself but sometime without adding also it will puff up and be soft. So now we will see how to do phulkas. Sabzi’s ,any type of gravies and kurmas will all go excellently with these wonderful soft phulkas.

Other breakfast recipes:

thalipeeth maharashtrian recipe /healthy and quick breakfast

kuzha puttu recipe /kerala style soft rice flour puttu

chettinad vellai paniyaram recipe /marudhuskitchen

millet idiyappam / kambu idiyappam /pearl millet sevai sweet and savoury

how to do phulka /soft roti /chapathi

 

INGREDIENTS:

Wheat flour /kothumai maavu – 1 cup
Oil – 1 tsp
Water as needed
Salt to taste
Some flour to dust while rolling
Some ghee to smear the phulkas

METHOD:

how to do phulka /soft roti /chapathihow to do phulka /soft roti /chapathi

how to do phulka /soft roti /chapathihow to do phulka /soft roti /chapathihow to do phulka /soft roti /chapathi

1.Take flour in a broad vessel add salt mix add water little at a time and knead.
2.While kneading add oil and more water till it forms a very soft and smooth dough.
3.Keep closed for 20-30 minutes then again knead for few times and pinch off the balls.

how to do phulka /soft roti /chapathihow to do phulka /soft roti /chapathi

how to do phulka /soft roti /chapathihow to do phulka /soft roti /chapathi
4.Dip the ball in flour flatten it and roll with a rolling pin to even circle shape.
5.Heat up a tava keep it medium high when it heats up put the rolled dough in it wait till small bubbles are seen.
Immediately flip to other side and cook it for few seconds till it browns.

how to do phulka /soft roti /chapathihow to do phulka /soft roti /chapathi
6.Now quickly transfer it to direct flame or on a phulka grill with bubbles side under so that it puffs up nicely.
7.Now make remaining in the very same way and serve hot phulkas by smearing some ghee with any curry or subzi’s of your choice.

how to do phulka /soft roti /chapathi

Ingredients

  • Wheat flour /kothumai maavu - 1 cup
  • Oil - 1 tsp
  • Water as needed
  • Salt to taste
  • Some flour to dust while rolling
  • Some ghee to smear the phulkas

Instructions

  • Take flour in a broad vessel add salt mix add water little at a time and knead.
    While kneading add oil and more water till it forms a very soft and smooth dough.
    Keep closed for 20-30 minutes then again knead for few times and pinch off the balls.
    Dip the ball in flour flatten it and roll with a rolling pin to even circle shape.
    Heat up a tava keep it medium high when it heats up put the rolled dough in it wait till small bubbles are seen.
    Immediately flip to other side and cook it for few seconds till it browns.
    Now quickly transfer it to direct flame or on a phulka grill with bubbles side under so that it puffs up nicely.
    Now make remaining in the very same way and serve hot phulkas by smearing some ghee with any curry or subzi’s of your choice.

Notes

To make puffed up soft phulkas even rolling and kneading good is the key.
The same can be done on the tava itself without open fire.
If you are going to make it and keep for long hours then smear it in ghee on both sides and roll it in a towel or a cotton cloth and keep it closed this way the chapatis will be soft.
Don't use more flour while rolling then while cooking the flour and your roti will burn and it may not puff up.
Smearing the rotis with ghee at last will prevent it from drying and it will also enhance the taste.
Don’t put too much pressure while rolling rotis make it with light hands you will get evenly rolled roti’s.
Adding oil while kneading the dough is optional.

 

 

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