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.
The story of a Rising Pulka!
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.
20 comments
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:)
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.
Nice and puffed pulkha…between the story of pulkha was interesting to read..thanks for sharing.
Great story…enjoyed reading it 🙂 every family has similar woes (especially the dads) 😉 The phulka looks inviting!
you have great phulkas in there. I too love making them. and then lil ghee in the middle.
I was thinking the same thing – smeared with butter (lol)
Thanks for explaining the need to put it on the direct flame.
hey excellent rising 🙂 I am greta lover of phulkas and u’re dal makhani combi simply make me drool !
Hey ! Puffy ones…I love those. Thanks for the presenting it well.
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 🙂
grill for phulkas i dindn’t know that! i always use direct flame and tava for phulkas.loved the story.
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….
Phulkas….I make this almost everyday…..just cannot live without them! Nice picture of the perfect phulka!
Srivalli, Thanks for the tip,I hopeless in making pulkas and my family knows it,but stil I do it everyday.
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
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!
I tryed mixing milk and butter. nice pulkas ready
thanks srivalli for ur great receipe. can we use water instead of milk
can we use water instead of milk ?
nisha & Anon, of course we can use water instead of milk. By adding milk you are just making the pulka more healthy..
well written post…phulkas are puffed so nicely