ALOO PHULKA

Phulkas also known as Roti or Chapati in some regions are a whole wheat soft and thin puffed flatbread. The phulka is a daily bread for many regional Indian cuisines. It is not only rich in the nutrients and fibers that whole wheat brings along with it, but also low in fat and very light on the stomach. Traditionally Roti’s are cooked on an iron skillet and later put on direct flame for it to rise and puff. Today I am sharing the recipe of aloo(potato) phulka.

INGREDIENTS:

Potato - 2

Wheat flour - 2 cup

Salt to taste

Olive oil - 1 tbsp

Water as required

Ghee

METHOD:

1. Peel off and mash the boiled potatoes.

2. In a bowl, take mashed potatoes, wheat flour, Salt, and oil.

3. Knead well and make a soft dough by adding water. Cover the dough and leave it for 20 to 30 minutes.

4. Make small rounds of the dough. Now roll the balls with the help of little dry flour into a 5-6 inch circle.

5. Heat griddle (tawa). Place the rolled circle on the griddle, roast the phulka until air pockets occur both sides (don't add oil this stage). 

6. Transfer the roti directly to the flame, rotis will puff up immediately, turn the side to cook the other side. (takes about a minute)

7. Top with butter or ghee (just brushing).

          Serve this with paneer butter masala or any preferred curry.