Preparation Time : 15 minutes + 4-5 hours
Cooking Time : 1 minute for each pulka
Serving : 3-4 members
Description
Pulkas .As a kid I used to hate chappathi’s served at home . Mainly because of the South Indian food habits that makes us want more and more dishes made with rice . Secondly the chappathi’s are never up to the mark at home . I got a recipe book 100 TIFFIN VARIETIES ( vegetarian ) by mallika badrinath quite some time back . This book has nearly 40 different types of roti’s from basic to exotic . I did try all the basic roti’s and have adapted the tried roti’s as a staple at home . My previous post on soft chappathi’s is also from this recipe book . At home no one can differentiate chappathi’s from pulkas . Either of the two served are counted as chappathi’s at home :-)) these pulkas bring another memory leading a whiff of nostalgia . At school ( good shepherd , ooty ) we had to eat our meals with spoon and fork . I had a hard time to learn the skill of handling the spoon and fork . Even after I mastered the art , I just could not accept the fact of eating chappathi’s with a spoon and fork ??? I always give extra points for eating chappathis ( in fact every thing ) with hands as it gives a soul full connection , touch and feel of the food .
Ingredients
Ingredients | Quantity |
|---|---|
| Wheat flour | 2 cups heaped |
| Water | enough to mix the dough ( I usually use very thin butter milk strained or whey water ( the liquid which separates while making paneer from milk ) instead of water . Adds more taste and is nutritious . |
| Salt | to taste |
| Oil or ghee | 2 teaspoons |
Method
- Mix flour and salt together . Sprinkle water / buttermilk / whey water gradually and knead to a smooth paste .
- Pat and knead the dough several times at least for 10 to 15 minutes . ( a good way to burn some calories ) keep closed for 4 -5 hours .
- Make even sized balls . Flatten and roll out into medium sized chappathi’s . Heat a tawa and place the chappathi on top .
- When small bubbles appear on top , turn over immediately . Roast till light brown underneath .
- Turn over to direct flame or over a wire mesh on top of the stove . When it puffs up like puris , remove from fire .
- Crumble the chappathi with hands once .apply ghee or oil on one side of the chappathi ( optional ) .
- Fold like a triangle and keep in a chappathi box which is lined with a thin muslin cloth . Serve hot with any gravy of your choice .
