Saturday, January 21, 2012

chapati

Chapatti / Phulka

No. of Portions

100

Ingredients

QTY

Unit

Whole wheat flour

3.5

Kg

Salt

50

Text Box: Standard 6” diameter, roundels of wheat flour, dry baked (broiled) on griddle, to a golden brown colour, puffed up, served hot with fat smeared on it. Phulka:  Puffed up on direct flame/live coal.   Gm

Fat

500

Gm


Steps

1.

Sieve wheat flour; keep 500 gm aside for dusting.

Make medium soft dough with the remaining wheat flour, salt, 50 gm melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.

Divide the dough into 100 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.

Place on hot griddle. Bake / cook lightly. Cook the second side completely.

FOR CHAPATIES:

Turn over the first side and allow the chapatti to puff up. [ use a duster if required ]

FOR PHULKAS:

Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs ].

Remove and smear fat when hot. Serve immediately.









Standard

6” diameter, roundels of wheat flour, dry baked (broiled) on griddle, to a golden brown colour, puffed up, served hot with fat smeared on it.

Phulka: Puffed up on direct flame/live coal.

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