So Chappatis/phulkas with a twist – You have your veggies, goodness of garlic and other herbs and carbs in one go – Isn’t that a sweet deal
As you can see, I am on a roll here (pun intended For those who saw my recent blog on phulkas, Indian flat bread, you will know that I recently mastered the art of phulka making and am mighty proud and psyched by it. Enough to say that I decided I will try to be a bit more creative with it. It really helps to have a fussy 2 yr old – She LOVES chappatis and other dry finger foods, but to make her eat her veggies in their actual form has been a bit of a challenge – She does like some veggies and will have them without a fuss – but I reckoned that if i were to somehow insert the veggies into her “liked” food, she would have it so long as the taste does not change too dramatically. We do this even with her Vitamins – just crush them and add to her cereal and juice.
I always grind the carrots and tomatoes and use that as the base for her upma, which too she likes, although she often says no – no umpa
even as she is opening her mouth for a bite of it
For those friends who may not understand the difference between phulkas and chappatis, they are both made of whole wheat flour in exactly the same way, except, phulkas are semi cooked on a pan and then transferred on to open fire for the final puffing up – And too, phulkas usually do NOT have any ghee/butter or oil.
Here is my recipe – Again one of those quickie ones – I made about 20 start to finish in 45 minutes.
2-1/2 cups of whole wheat flour/atta
The strained juice of 2 carrots and one large tomato
3 cloves of garlic
2 sprigs of rosemary
1/2 tsp of turmeric
1/2 of any curry powder/or spice
In less than a tsp of olive oil, lightly sautee the garlic and rosemary and other spices to get rid of any raw tastes. Add to the veggies and blend
Strain out the pulp from the veggies into a bowl
To whatever amount of juice you get, add sufficient amount of flour – I added 2 and a half to the numbers of veggies I’ve used.
Knead well and make lemon sized balls
Keep the Tawa or pan ready
Place one rolled out phulka on it and cook slightly on both sides.
Remove the pan from the fire
Holding the pan with the left hand (or right hand if you are a lefty) transfer the chappati on to the open fire (see pic below)
Allow it to puff up, then transfer into a contatiner
Serve hot with favorite veggies and dal – which I will be blogging after this one. Serve with Love
In the blender, chopped
And some more
Roll into balls
On the Tawa or pan
On the flame, small puff
getting bigger and…
Viola and Presto! there you have it – a blow by blow pictorial demo