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    Home » Breakfast, Brunch, Dinner Recipes » The story of a Rising Pulka!

    The story of a Rising Pulka!

    Published: Jul 12, 2007 · Modified: Sep 23, 2020 by Srivalli · 20 Comments

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    A pulka is judged by the way it rises. A pulka is a pulka but lot goes in the way it is prepared. The story of the rising Pulka at home is a long story. My Dad is a pulka lover. Forever you can hear him saying, he wants Pulkas for dinner. But somehow Amma never gets down making it everyday. When she does, she says its so easy that it can be everyday but somehow after that dinner, it will again be forgotten until Dad reminds us again.

    Dad even got us a brand new Roti or Pulka maker and Amma, till the end of it, never tried preparing Pulkas in it. After a considerable rest in the loft, we thought its time to give a farewell to the Roti Maker. We finally disposed it, without even trying it out. Amma tried many other manual pans which could bring out that beautiful fluffy delicate Pulkas, but everything turned out bad. After many such pans never seeing the light of the day or the night, we concluded that cooking it directly on the stove burner is the only way we can get it out royally. To my Dad's ire, hubby dear used to say that, he used to eat lovely pulkas in Delhi. Dad would immediately say Amma can also prepare very good ones, only she never wants to. Then we would go preparing Pulkas for a while but the story repeats itself.

    Finally there was a salvation for the dear Pulka. Amma was able to find a perfect hand grill pan for making pulkas. Thus came the end to our search for a perfect Pulka and we had a glorious rising Pulka.

    Pulka

    Ingredients Needed:

    • 3 cups - Wheat Flour
    • 1 cup - Water
    • Salt to taste
    • 2 tbsp - Milk



    Method to prepare:

    • Take the atta and make a well in middle. Add salt and milk. Mix well. Then add water to get a real soft dough. It should not be very stiff but rather loose dough.
    • Keep it aside for 20 to 30 mins. Make small balls from the dough. Roll out dusting with atta in between.
    • Heat the tawa. Once its hot, sim it roast the rolled out pulkas on the tawa. Cook on one side, turn it back. Then take the grill and put it on direct high flame. The trick here is to put the side that was already cooked on the flame to get the rise in the pulka.

    Well most of you might already know this, but just adding it for my own sake.

    I always make Pulkas with Dal Makhani as I found this to be the prefect combi. It tastes great with butter smeared on the hot pulkas. You just press little butter on top and fold the pulka as a handkerchief, tear it into two and eat it with Dal Makhani..Perfect!

    I am sending this to RCI: Punjabi, my humble Pulkas.

    I have thoroughly enjoyed preparing this. Best was trying to capture the perfect Pulka.

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    The story of a Rising Pulka!

    Course Dinner
    Cuisine Punjab
    By Cook Method Stovetop
    Dish Type Indian Flatbread
    Author Srivalli

    Ingredients

    • 3 cups Wheat Flour
    • 1 cup Water
    • Salt to taste
    • 2 tbsp Milk

    Instructions

    • Take the atta and make a well in middle. Add salt and milk. Mix well. Then add water to get a real soft dough. It should not be very stiff but rather loose dough.
    • Keep it aside for 20 to 30 mins. Make small balls from the dough. Roll out dusting with atta in between.
    • Heat the tawa. Once its hot, sim it roast the rolled out pulkas on the tawa. Cook on one side, turn it back. Then take the grill and put it on direct high flame. The trick here is to put the side that was already cooked on the flame to get the rise in the pulka.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Dazzling Dal Makhani
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    Reader Interactions

    Comments

    1. Asha says

      July 12, 2007 at 1:27 pm

      HeHe!! Love the title and loved reading about the saga of Phulka!:)
      I found a grill too from a Indian store when I was in Nashville.Before that I used a small BBQ grill.Phulkas looks great:)

      Reply
    2. bee says

      July 12, 2007 at 5:19 pm

      i agree with your dad. one myust eat phulkas at every opportunity. only difference, if my dad cribbed, my mom would ask him to go ahead and make it himself, unless his hands were broken. 😀
      the best way to tick off my mom was to crib.

      Reply
    3. USHA says

      July 12, 2007 at 5:56 pm

      Nice and puffed pulkha...between the story of pulkha was interesting to read..thanks for sharing.

      Reply
    4. Tee says

      July 12, 2007 at 6:16 pm

      Great story...enjoyed reading it 🙂 every family has similar woes (especially the dads) 😉 The phulka looks inviting!

      Reply
    5. Sharmi says

      July 12, 2007 at 10:17 pm

      you have great phulkas in there. I too love making them. and then lil ghee in the middle.

      Reply
    6. Cynthia says

      July 13, 2007 at 1:17 am

      I was thinking the same thing - smeared with butter (lol)

      Thanks for explaining the need to put it on the direct flame.

      Reply
    7. Nirmala says

      July 13, 2007 at 6:09 am

      hey excellent rising 🙂 I am greta lover of phulkas and u're dal makhani combi simply make me drool !

      Reply
    8. SeeC says

      July 13, 2007 at 9:36 am

      Hey ! Puffy ones...I love those. Thanks for the presenting it well.

      Reply
    9. Linda says

      July 13, 2007 at 10:00 am

      Hi Srivalli, I really enjoyed reading your story of the pulkas! I would like to try making these and also your yummy-looking dal makhani from previous post... must be awesome combination! Thanks for sharing 🙂

      Reply
    10. Roopa says

      July 16, 2007 at 3:02 am

      grill for phulkas i dindn't know that! i always use direct flame and tava for phulkas.loved the story.

      Reply
    11. Srivalli says

      July 16, 2007 at 7:16 am

      Thanks Asha...that was quite dramatic for a pulka I know...

      Great to know about your family bee

      Thanks for dropping...Usha..I also enjoying recollecting the events that always were a prelude to my dishes.

      Thanks Tee...yes its interesting to know about every family stories

      Great Sharmi

      Welcome Cynthia..

      haha...thanks Nirmala

      Thanks for your nice comments SeeC

      Thanks for your nice comments..its my pleasure...Linda...yes Dal Makhani with Pulkas are a good combinations...pls do try if you get time

      Yes Roopa..seaching for the perfect ones had my mom's woes for a long time...yes directly also they do come out well....

      Reply
    12. Poonam says

      July 26, 2007 at 12:01 pm

      Phulkas....I make this almost everyday.....just cannot live without them! Nice picture of the perfect phulka!

      Reply
    13. Pearlsofeast says

      June 19, 2008 at 1:06 pm

      Srivalli, Thanks for the tip,I hopeless in making pulkas and my family knows it,but stil I do it everyday.

      Reply
    14. Anonymous says

      January 13, 2009 at 11:38 pm

      hello..i have been following your receipes everyday..they all look very interesting. I have just taken up cooking..i used to hate it..but now a days kinda enjoying it. About the phulkas, I have electric gas, so it has no flame, do you know the solution for this one.
      thanks and once again amasing receipes

      Reply
    15. Srivalli says

      January 14, 2009 at 4:49 pm

      Hello Anon, I have never worked on electric stove, so not really sure abt it...why dont you try it out and see if it fluffs up!

      Reply
    16. Anonymous says

      May 06, 2009 at 4:36 am

      I tryed mixing milk and butter. nice pulkas ready

      Reply
    17. nisha says

      November 02, 2010 at 5:40 am

      thanks srivalli for ur great receipe. can we use water instead of milk

      Reply
    18. Anonymous says

      November 02, 2010 at 5:44 am

      can we use water instead of milk ?

      Reply
    19. Srivalli says

      November 02, 2010 at 7:32 am

      nisha & Anon, of course we can use water instead of milk. By adding milk you are just making the pulka more healthy..

      Reply
    20. Aarthi says

      April 09, 2012 at 2:54 pm

      well written post...phulkas are puffed so nicely

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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