Sunday, December 2, 2007

The perfect phulka (indian whole wheat tortilla)

When I first got married I had no idea how to make good phulkas (also known as chapatis in some parts of India). Since I lived in an apartment with an electric stove, its hard to make phulkas which require an open flame. My aunt gave me a metal rack that can be placed over an electric coil and used to make phulkas. It worked amazingly well. The flour should be whole wheat. Stay away from Durrum flour (available in most indian stores). If your flour is whitish in color you are using the wrong whole wheat flour which is actually quite unhealthy. Your flour should be creamish light brown in color and the package should say whole wheat chapati flour (I use brand name Sujata from our Indian food grocer). My mother in law showed me this and it made a world of difference to my chapatis. Also key is the way you make the dough. So after several failed attempts I learned the perfect chapati technique and am sharing it with you. Its not rocket science but requires some practice. I have a video to add to help you but the server's giving me trouble uploading it...will put that up when I can.

Ingredients

3 1/2 cups whole wheat flour
1 tsp salt
1 cup hot water (not boiling but very hot)
2 tbsp oil
1 metal rack (available in any indian grocery store)
non stick flat pan
Metal tongs


Add salt to flour. Add hot water. Cover and leave for 15 to 30 minutes. Knead dough. Add water as needed until dough is soft and well mixed into a non sticky ball. Add oil and knead more. Dough should be soft but not sticky. Cover and keep aside for at least 15 minutes. Take a small portion of the dough, roll into a ball. Flatten the ball slightly and place in dry flour to coat both sides. Using a rolling pin, roll out a thin circular chapati using flour to prevent sticking, roll out a tortilla about 6 to 8 inches in diameter.



Heat pan well. Keep metal rack on the other coil on full heat. Roast chapati on both sides on the pan. Then transfer to metal rack. The chapati should rise.





Turn to other side using tongs.Be careful to not place the chapati on the metal rack for too long as the chapati can burn. Move to a covered dish, add ghee and cover. Serve hot.

5 comments:

kurungani said...

hi Naina , recently i came across your beautiful blog .amazing recipes . i want to try chocolate truffles.thanks.

Praneetha Raghava said...

hello Naina, beautiful phulkas. i was looking on the web as how to make phulkas on coil and i found your's. I simply loved the stand which ur aunt gave. can u please tell me from where she got that? if tht is from US, let me know which store. It will be very sweet of you. btw, first time to your blog. will take time and see all your posts.
regards
Praneetha

Praneetha Raghava said...

thts very nice if you. I am actually located in west palm beach,FL. I will chk here and let you know if i don't find it here. btw, where r u located? bookmarked ur blog. You too keep visiting my blog. good to find a blogger friend.

Trendsetters said...

hey I have been looking forward to good recipe for pulkha..thank yoou..will let you know how it turns out...btw,....is there any specific name for the wore rack

Naina said...

No not really, no specific name. If you go to any Indian grocery store and ask for a wire rack to make chapatis they should be able to find it for you. Good luck.