Phulka, also known as chapathi, a slight variant of chapathi, is a flat bread made up of whole wheat atta. Puffing of chapathi is Phulka. It’s a Hindi word Phulka translated to English as puffing.
We usually make chapathi on a tawa. Both sides are cooked on the tawa itself, whereas in Phulka, one side is cooked on tawa and the other side is made to puff by directly putting on high flame, either directly on top of the stove flame or using a phulka grill. Seeing the Phulka puffing up on flame is a joyful experience every time. It’s not a tough job.
You know making phulka is very easy and saves a few seconds for each chapathi than making regular chapathi. Once you know the tricks in puffing up the phulka, you will always make Phulka rather than chapathi, like me. Usually some people will use drops of oil for making chapathi. Here in Phulka, we don’t need that little bit oil too.
If you remember a few hints that I’m going to give you before making one, you will become well versed in making your chapathi puffing up like the restaurant ones.
Let’s start doing Phulkas.
Phulka / Chapathi
Flat bread made up of whole wheat atta.
- 2 cups Whole wheat atta
- 1 cup Warm water
- Salt as needed
- 1 tsp Oil Optional
Prepare dough for chapathi as usual and make lemon-sized balls out of it.
Roll out a ball using a roller pin.
Heat tawa and place a rolled out chapathi on tawa.
Let this side cook on tawa in low flame for about 10 to 15 seconds. Once you see small white dots on the top side, flip once and then flip again to the same side. Then cook for 15 to 20 seconds.
Switch on the other burner and place a phulka grill.
Make the flame full high. Then place the uncooked side of chapathi facing the flame on the grill.
You can see the chapathi puffing up nicely. Leave for 3 to 4 seconds, then take the grill out of flame and place Phulka on a Casserole for serving hot.
Your soft phulkas are ready to eat with any gravy or dal as side dish.
Cook only one side of chapathi on tawa. You can flip over once in between, but you should flip again, so that the tawa side is again on the tawa; second side should be half raw as compared to the first side.
You will see small white dots on the top side first. Once you see this, if you flip over to the other side after a few seconds, you can see the opposite side that is on the tawa has small blacks dots. This is the indication that the tawa side is cooked well. At this stage, you can place the opposite uncooked side on grill to puff up.
Very Impotant Note, the flame should be high while puffing up, or else phulka wont puff up.