ROTIS

Rotis, aka Phulkas, made out of whole wheat flour, are the favourites of many, but many fail to make soft, fluffy phulkas. Here is a simple guide to these soft rotis. Being the daughter of a dad, who was an expert in photography, and who never used to let me inside his dark room, I think, the passion for photography is very much live within me. I really love capturing so many trivial things, and here I am, sharing the fluffy phulkas with you all!!!

Ingredients

Atta/whole wheat flour - 1/3 cup, heaped

(this yields mid sized rotis - 5)

I always buy and use Aashirvaad multigrain atta, and am so happy with the outcome.

salt to taste

1 tsp gingely oil

water to knead the flour

Recipe Cuisine: North Indian; Category: Breads/ Lunch / Dinner 

Prep time: 10mts; Cooking time: 10mts

chapathi flour kneaded, into a soft pliable dough, and kept aside for minimum 1 hour

       


                     Chapathies rolled , dusting whole wheat flour, without too much pressing, lightly rolled

I use a nonstick tava. keep on low flames, put one chapathi. When small white dots appear on the top, flip it.

   When 2-3 dark brown spots appear on the back side, remove it, put it on the flames, the white dotted side facing the flames. I have shown, at which point you should show them on fire.

                           The puffed up phulka, which stays soft even for 2-3 days.

                                 Ghee smeared on top. Serve hot, with veg curries, dhal or veg gravies.

                                                             
                                                       

                                                                            Notes
*   Ghee is optional, incase you are diet conscious, you can skip ghee.
*   While kneading the flour, do with your fingers, gently.
*   Always keep the flames low, but while you put the chapathies on flame, the flames should be              high. Otherwise, the phulka won't puff up.

Categories: Rotis & Stuffed Parathas