Phulka - Low fat - low cal Indian flat bread
Phulka or pulka is a commonly made, easy to make Indian flat bread roti. It is
a favorite of those watching their fat intake as there is no oil added as in chapati.
It is a no fat, low calorie version of
chapati. It should be eaten hot.
You can mix the dough and keep it in the fridge for 2-3 days. It takes only
a couple of minutes to make a phulka.
Puffed up phulka - pulka
The trick to get soft fluffy pulkas is to roll them evenly.
Cook them on medium flame.
If you are new to making these rotis, you may or may not get them perfect the first time.
Keep making them and you will surely get them perfect. 'Practice makes perfect!' Right?
How to make Phulka - Pulka
Main ingredients for pulka - phulka
whole wheat flour
Ingredients for pulka - phulka
- whole wheat flour - 1 cup
- Salt - 1/4 tea spoon
- water - to make dough
- Dry whole wheat flour for rolling
Step by step instructions for making phulka - pulka
Preparation for making phulka - pulka
Mix salt in the wholewheat flour.
- Add water little by little and form into a dough. The
dough should not be very soft nor very tight. Just right to roll easily.
- Knead well and keep aside for half an hour.
- Divide the dough in lime sized balls.
- Heat a girdle. Keep the heat medium. It should not be smoking hot.
- Dip a dough ball in the dry flour. Sprinkle a little flour on the board.
- Place the ball
on it and roll into a round of about 6" size with the rolling pin. Use a little more dry flour if needed.
- Brush off the extra dry flour if any when you finish the rolling.
- Place the flat round on the hot girdle. Wait for a few seconds till it gets a few brown
- Turn it and Let it cook for about 10 seconds.
- Remove from the girdle and place it directly on the open flame. It will puff up like a
ball. When the roti puffs up, it means you have made a perfect pulka.
- Remove from fire.
- Make other pulkas in the similar way.
- Keep the rotis covered till you are ready to serve.
- You may add a little ghee, butter or oil on it if you wish.
Serve it hot with any
curry or vegetable dish of your choice such as:
Fry - Gobi Subji
Kohlrabi (Knolkol) with (Masoor)Red Lentil
Chickpea Curry-Chana Masala
Palak Paneer - Spinach-Cottage Cheese Curry
Tomato Curry-Tomato Gojju
Tips and variations
- Keep dough for 20-30 minutes before making pulkas.
- You may keep the leftover dough in the fridge for 2-3 days and make phulkas as and when needed.
- Pulka should be eaten hot but if you keep it properly covered, it will remain soft and you can serve it at room temperature.
- You may pack pulkas in the lunch box along with a subji.
This Indian no fat / low fat bread is made with Whole wheat flour. Served hot for lunch or dinner.