Phulka-1
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 85.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 0.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.6 g
View full nutritional breakdown of Phulka-1 calories by ingredient
Number of Servings: 18
Ingredients
-
*Whole Wheat Flour, 2 cup
Wheat germ, crude, 50 grams
Milled Flax Seed, 2 serving
Directions
makes about 10 - 6 - 7" diameter chappatis. Serving size is 1
To make dough
Mix all the dry ingredients well. Make a well in the center and add water a little at a time and knead well for about 8-10 min until all the dry ingredients come together cleanly to form a soft yet stiff and pliable dough. The dough will keep in the frig for about 2-3 days.
To make chappati:
Heat a non-stick griddle to about medium-hot.
Take a small ball about the size of a small lemon or a large lime.
Place it on a clean kitchen counter top or a wooden cutting board and roll it out evenly into a circle using your rolling pin. Use dry flour as often as required to prevent the dough sticking to the pin.
When the round is thin (as thin as a thick sheet of paper) and even, remove it from the board and place it on a hot griddle.
After a minute or so, you'll see bubbles forming underneath the chappati. At this point, remove it from the griddle and place it directly on the flame with the uncooked side facing the flame until it puffs up.
Remove from heat and serve it hot.
Number of Servings: 18
Recipe submitted by SparkPeople user MANJUK.
To make dough
Mix all the dry ingredients well. Make a well in the center and add water a little at a time and knead well for about 8-10 min until all the dry ingredients come together cleanly to form a soft yet stiff and pliable dough. The dough will keep in the frig for about 2-3 days.
To make chappati:
Heat a non-stick griddle to about medium-hot.
Take a small ball about the size of a small lemon or a large lime.
Place it on a clean kitchen counter top or a wooden cutting board and roll it out evenly into a circle using your rolling pin. Use dry flour as often as required to prevent the dough sticking to the pin.
When the round is thin (as thin as a thick sheet of paper) and even, remove it from the board and place it on a hot griddle.
After a minute or so, you'll see bubbles forming underneath the chappati. At this point, remove it from the griddle and place it directly on the flame with the uncooked side facing the flame until it puffs up.
Remove from heat and serve it hot.
Number of Servings: 18
Recipe submitted by SparkPeople user MANJUK.