Ingredients:
- 1 1/2 cups wheat flour
- 1/2 cups gram flour
- 1 1/2 tsp chilli powder
- 1 tbsp oil
- salt to taste
- 1/2 turmeric powder
- 2-3 pinches asafoetida
- 1/2 tsp each cumin
- oregano seeds
- finely chopped coriander
- 1 tbsp water
Method:
- Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
- Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
- Roast on griddle (tawa) as for phulka.
- Or after brown spots appear place direct on gas flame and puff, with help of tongs.
- Phulka also may be done similarly if puffing with cloth, feels difficult.
- Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.
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