CHAPATI OR PHULKA RECIPE WITH STEP BY STEP PHOTOS AND TIPS.

CHAPATI OR PHULKA RECIPE WITH STEP BY STEP PHOTOS AND TIPS.

indian bread or roti is an unleavened flatbread which is made in almost every part of india. my home is also not an exception. roti, sabzi (a dry vegetable dish) and dal are regular staple dishes at home. rotis are also served with a vegetable or paneer (cottage cheese) curry.

these rotis or flat breads are made from whole wheat flour and water. ghee and salt may or may not be added. i add some salt and oil to the dough. the whole wheat flour which is used in making these indian breads are hard to semi hard wheat durum wheat. the wheat is finely ground. this wheat flour is called as “atta”.
the same flat bread is called roti or phulka in different regions of india. these breads can be made thin or of medium thickness. all over india people make it for every day . i usually make medium chapapti

DIFFERENCE BETWEEN PHULKA AND CHAPATI

phulka is a hindi word, which means to puff. the roti gets puffed up when exposed to dry heat like that of the a direct flame and puffs up. this puffing up can be achieved on a direct flame and also on the tava itself. a tava is concave flat pan to make the rotis.

a chapati is a slightly different kind of flat bread. the word “chapati” is derived from a marathi word “chapat” which means “flat”. instead of rolling the chapatis were flattened by hand. of course its time consuming to flatten the chapati by the palms in today’s times. so nowadays a rolling pin is used. a chapati can be also thin or medium rolled.

chapati is also made on a tava and can puff or partly puff . oil is used while roasting the chapatis on the tava. there is a version of chapati made in maharashtra called as ‘poli’. where the rolled dough is layered with oil/ghee and folded thrice. then rolled again finally – much like the way we make parathas in north india.

roti puffed up on tava
the phulka can be smeared with or without ghee or oil.  in indian  homes , we do apply ghee on the roti while serving it with a veggie dish like aloo gobi, aloo matar, bhindi masala, lauki kofta or with dals like dal fry, dal tadka, . as the rotis are made from whole wheat flour so they are healthy and easy to digest. here in this post, i will explain the basic method of making a  chapati or phulka.

INGREDIENTS FOR ROTI RECIPE

1. (1 CUP = 250 ML)
2. 3 cups whole wheat flour or atta
3. 1 to 1.25 cups water or more if needed
4. ½ to ¾ teaspoon salt 
5. 1 to 2 teaspoon oil or ghee

HOW TO MAKE CHAPATI RECIPE

1. kneading dough for chapati or phulka:
2. take whole wheat flour/atta in a bowl. seive the whole wheat flour with salt. add a bit of water and oil and start mixing.
3. adding some water to the dough in parts, begin to knead the dough.
4. continue to knead the dough. keep on adding water as required.
5. knead the dough till it becomes pliable and soft. the final dough consistency should not be very soft or hard.
6. keep aside for 10 mints by applying some oil on dough
7. now make small to medium balls of the dough. roll the ball with the help of rolling pin roll in small size roti den apply oil on it and sprinkle some flour on it and then make tat chapati into on trigle shape.( making chappati in triangle and then round ,it makes chapati soft and puffy)
8. after making dough on triangle shape apply some flours and again make tat dough into flat round roti roll the pin from sides and make it flat roti.

MAKING ROTI ON TAWA:

1. turn on the gas stove and put the tawa to make it hot.
2. while tawa is getting hot, start rolling the dough ball into a flat round circle.
3. once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.
4. first cook one side. it should be less than half cooked or about one-fourth cooked.
5. turn and cook the other side. this should be a little bit more cooked than the first side. brown spots should be visible.
6.  now you can apply some oil on the both sides and with help of tong u can remove when black spots appears
7.   then you can keep them in a container that keeps food warm like a casserole or in a roti basket. you can also wrap them up in a kitchen towel or napkin.
8. serve the soft rotis with dal or a veggie dish.

FOR PHULKA

1. first cook one side. it should be less than half cooked or about one-fourth cooked.
2. now hold the roti with a tong and keep the first side which was cooked, directly on fire. the roti will start to puff.
3. turn and keep the other side on fire. the roti will puff more. avoid burning the rotis and also don’t overdo it as roti will not be soft and will become crisp and hard like papads.
4. remove and apply ghee on the rotis. applying ghee or oil keep them soft for a long time. rotis made with this method is ideally served hot.
5. if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. you can also wrap them up in a kitchen towel or napkin.
6. serve the soft rotis with dal or a veggie dish.

Pumpkin vegetable recipe

Pumpkin vegetable recipe

About Kaddu ki Sabzi Recipe or pumpkin vegetable recipe:-
A light and simple recipe where pumpkin pieces are cooked thoroughly in a variety of masalas. This is a delicious recipe that you can cook for casual lunch with family with changes in the ingredients.
Kaddu ki sabzi is also known as Petha Sabzi and goes well with pooris but Kaddu ki sabzi can also be had with ajwain parathas or with rotis .Ingredients in Kaddu ki Sabzi Recipe .

Ingredients Of Kaddu Ki Sabzi

• 4 cup cubed pumpkin
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenal seeds
• 1/2 teaspoon green chille paste
• 1 teaspoon ginger paste
• 4 pinches salt
• 1/2 teaspoon dry mango powder
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/4 cup chopped onion
• 1 teaspoon sugar
• 1/2 teaspoon turmeric
• 1/2 cup water
• 4-5 Green chillies (slit)
• 6-8 curry leaves
• corriender to garnish

How to Make Kaddu ki Sabzi

Step 1
For making this healthy lunch recipe, heat a deep non-stick pan on a medium flame and add fenugreek and mustard seeds and roast for 10 seconds.

Step 2
Add the cumin seeds, fennel seeds, coriander powder, chilli powder and 2 tsp of water. Mix well.

Step 3
Add the onions, ginger paste and 2 tsp of water. Mix well.

Step 4
Add the cubed pumpkin, sugar, salt, turmeric powder and ¾ cup of water and mix well. Cook for 10 minutes.

Step 5
Add the dry mango powder. Mix well.

Step 6
Serve hot.

Famous Hyderabadi Mutton Dum Biryani

MUTTON DUM BIRYANI RECIPE HYDERABADI, HOW TO MAKE MUTTON DUM BIRYANI

Mutton Dum Biryani Recipe is again a different variation of mutton biryani where the mutton is dum cooked and is almost similar to Hyderabadi Biryani and it is also a hyderabadi mutton dum biryani recipe. This mutton dum biryani recipe is cooked with the help of the steam itself but here long marination is not required and placed on dum with tightly sealed and more spices have been included.Here I have used raw papaya paste to tenderize the mutton and did not marinate the mutton for a long time. The recipe requires less time as meat tenderizers help in cooking the biryani fast and selection of fresh red meat is very important for perfect biryani and fresh biryani.mutton dum biryani recipe hyderabadi In my hyderabadi mutton biryani recipe  earlier I have not used the tenderizer and marinated for a longer time but not everybody can wait for such a long time to cook.So here is the mutton dum biryani recipe which does not require patience and can be cooked quite easily just with the help of a tenderizer. Every biryani recipe requires fried onions and ill update recipe very soon how to fry onions for biryani recipe.

 If tenderizer is not added and directly placed the biryani for dum then the mutton inside the biryani would remain harder. So while making mutton biryani in dum method there are certain points that should be kept in mind.

If tenderizer is not added then it is better to follow my hyderabadi mutton biryani recipe procedure. If meat tenderizer is added then follow the details mentioned in this recipe.

Biryani recipes be it chicken or mutton can be made in various ways and in hyderabad for dum method they say as kachhi yakhni biryani or kachhe gosht ki biryani and if the mutton is cooked before to make biryani then it is called as pakki yakhni biryani.

Yakhni is the mutton marinade or the masala gravy in the biryani.


Biryani is all about spices and flavor and a mix of many ingredients. Biryani making appears to be a long process but I feel making biryani is the easiest and simple once we get hold of the technique in making it.

                              The meat tenderizer makes the mutton so soft that the mutton piece just melts in your mouth and this is way the dum biryani is made in restaurants and you can buy meat tenderizers from market if raw papaya is not available.

Ingredients

For The mutton  Marination:

1. 1 kg mutton cleaned and washed well
2. salt - to taste
3. 1 tbsp red chilli powder
4. 1/2 tsp turmeric powder
5. 2 tbsp ginger garlic paste
6. 1 cinnamon stick
7. 3-4 green cardamoms
8. 4-5 black pepper corns
9. 2-3 cloves
10. 1/2 tsp jaiphal powder nutmeg
11. 1/2 tsp javitri powder mace
12. 2 tbsp green chillies paste (paste made by adding a pinch of salt)
13. 1 bunch of freshly chopped coriander leaves
14. 1 bunch of freshly chopped mint leaves
15. 1 tsp raw papaya paste
16. 1 tsp garam masala powder
17. 1 cup of deep fried onions
18. 2 cups of yogurt
19. 1 tbsp lemon extracted juice
20. 2 tbsp oil

For The Rice:

1. 5 cups of rice 600-700 gms approx...
2. 1 cinnamon stick
3. 2 tsp caraway seeds
4. 3-4 black pepper corns
5. 1-2 cloves
6. salt - to taste
7. 1 tsp oil
8. 1 tsp lemon juice
9. water for boiling rice
10. Other ingredients(Seasoning the Dum):
11. 1 tbsp desi ghee
12. 1 tbsp oil
13. 1/4 cup saffron flavored milk saffron mixed with the milk
14. 1 tbsp chopped coriander leaves for garnishing
15. 1 tbsp chopped mint leaves for garnishing
16. 1-2 tbsp of deep fried onions for garnishing
17. 
    

Instructions

• Firstly, in a large vessel, add washed mutton pieces, salt, red chilli powder, turmeric powder, ginger garlic paste.
• Into the marinade add cinnamon stick, cardamoms, cloves, black pepper corns, nutmeg powder, mace powder and mix well.
• Add green chilli paste, mint leaves, coriander leaves, crush the deep fried onions and add into it.
• Mix the whole mixture well.
• Add raw papaya paste, add oil and mix it well.
• Rest this marinade aside for about 1 hour.
• After marination add beaten yogurt into the marinade, add garam masala powder, add lemon juice and mix well.

For The Rice:

• Wash basmati rice and soak the rice in water for about 40 minutes.
• In a cooking pot, add water generously for about 10-12 cups or more than that.
• Add salt into it.
• Add whole spices that are cinnamon, cardamoms, caraway seeds, cloves and black pepper corns.
• Add oil and lemon juice into it.
• Mix it well.
• Bring the water a boil.
• Add the soaked rice into the boiling water.
• Cook the rice until it is 60-70% done.
• Strain the rice completely and put it aside.
• For The Dum Procedure:
• Take a cooking pot in which Biryani is cooked.
• Coat the base of the pot with oil.
• Add the mutton marinade into it and spread it evenly.
• Add the rice over the marinade and spread it evenly.
• Over the rice season it with saffron flavored milk, mint leaves, corinader leaves.
• Add lemon juice all over.
• Add crushed onions all over the rice.
• Top it with some desi ghee.
• Smear oil all over.
• Cover the lid and seal it tightly with a dough or put heavy weight on the lid.
• Switch on the flame.
• Place a skillet/tawa on the flame.
• Place the cooking pot on the tawa.
• Dum the biryani for about 15 minutes on high flame.
• Reduce the flame to sim and dum the biryani for about 35 minutes on sim flame.
• Switch off the flame.
• Dig the biryani from one side of the corner.
• The biryani should be taken out with a spatula from the bottom to the top.
• Serve the mutton dum biryani with raita!!!

Notes

1.Adding raw papaya paste works as a meat tenderizer and is usually added to mutton dum biryani.2.If raw papaya paste is not available then meat tenderizers are easily available in super markets.3. If the tenderizer is not added to mutton then the mutton does not become soft while giving dum.4.If tenderizer is not used then mutton has to be marinated for about 4-5 hours.5.Spices such as mutmeg and mace are totally optional.6.Placing a tawa below the dum pot prevents the biryani from burning at the bottom.7.Adding oil in steps does not make the biryani dry.8.Desi ghee gives the fragrance to the biryani.9.Spices added can be increased or reduced according to one's taste.