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.

Cooking Method

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 spots.
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:

Cabbage 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.