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| Ingredients : |
| 1/2 cup Whole wheat flour(atta),2cups besan,1 cup coriander leaves,1 medium onion,4 green chillies,1 tbsp pomegranate seeds(anardana),1 tsp turmeric powder,1 tsp chaat masala,salt to taste,1 tbsp oil,butter as reqd. |
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| Preparation : |
| Clean,wash and chop the coriander leaves. Wash and chop green chillies. Peel,wash and chop onions. Sift together the two flours. Add turmeric powder,salt,chaat masala,onion,pomegranate,coriander leaves,green chillies and a little oil. Add enough water to form a soft dough. Rest the dough for some time. Divide the dough into equal sized balls. Grease the table top and keep the dough balls on it. Press a little.Slightly dampen one palm with water and using both your palms pat the ball between the ball to make a not-too-thin chapatti of around 4-5inch diameter. Heat the tandoor. Stick the chapatti onto the tandoor wall with the damp side facing the wall. If you can't access tandoor then it can be done on a pressure cooker keeping it upside down on a burner or else cook it on a griddle. Cook till done.Apply butter immediately and serve hot. |
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| Ingredients : |
| 2 1/2 cups(250g)sifted wheat flour,1/2 tsp salt,3/4+2 tbsp(210ml) water. |
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| Preparation : |
Mix flour,salt and 1/2 cup water. Add enough of remaining water(6 tbsp),2 tbsp at a time,mixing after each addition,till dough forms a soft ball(stop adding water before dough becomes wet and sticky). Knead till dough is smooth and elastic(about 2 min). Keep covered with a damp cloth for 1/2 hour.With greased hands,knead dough briefly. Make 12 balls approx 3 cm in diameter.On a floured board,roll each ball of dough into a flat round 14 cm in diameter. Keep covered with a damp cloth.
Heat griddle on medium heat for about 3 minutes till a drop of water splutters instantly when flicked on griddle. Put round on griddle.Cook till small blisters appear on surface and very few brown specks appear on underside(about 15-20 secs). Turn over.Cook till brown specks appear on underside(about 50 secs). Turn over. If you are experienced with the technique,you may puff up phulka directly on flame. Otherwise,with a folded kitchen clothpress edges of phulka till phulka puffs up and /or underside has borwn specs(about 30-40 secs). Cook remaining rounds in the same way. Serve hot. |
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