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This Masala Phulka is an unleavened flatbread prepared using whole wheat flour, gram flour, rice flour and semolina along with other spices. The dough is rolled flat, partially cooked on a heated griddle and fluffed up on an open flame.
Ingredients:
Whole Wheat Flour – 1 cup
Gram Flour – 1/4 cup
Rice Flour – 1/4 cup
Semolina/Rava – 2 tbsps
Coriander Leaves – 4 stalks
Green Chillies – 3
Thymol Seeds/Ajwain – 3/4 tsp
Cumin Seeds – 1 tsp
Salt to taste
Method:
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- Shred green chillies and coriander leaves.
- Take 1/2 cup water, salt, thymol seeds, cumin seeds in a large mixing bowl.
- Add shredded coriander leaves and green chillies. Mix well.
- Now add whole wheat flour, gram flour, rice flour and semolina. Knead it into smooth dough. Add little more water if required to make the dough like that of a chapati dough.
- Let it sit for an hour.
- Take small portions of this dough and turn them into roundels.
- Take a roundel, dust it with some whole wheat flour, place it on the rolling board and roll it evenly into thin discs.
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- Place it on a preheated griddle. Set the flame to medium.
- When small bubbles start appearing on top of the disc, flip the side.
- When the small bubbles start appearing on the other side too, remove it and place it directly on high flame until it fluffs up.
- Now flip the side and place it on high flame. Take care not to char the phulka.
- Serve hot, topped with butter/ghee.
