WOYP Day #34 Phulkas & Palak Chole

Phulkas are similar to Rotis/Chapatis made with a whole-wheat flour dough but using a different method. They are cooked partially on a pan and partially on a direct flame. This imparts a smoky flavor to the Phulkas. It also makes them light. 

Phulkas can be paired with any curry. We had ours with a creamed Spinach & Chickpea curry a.k.a Palak Chole. Palak translates to Spinach in Hindi and Chole is Chickpeas. 

Phulkas:

You will need:

1 cup Whole wheat flour plus more for rolling
1/2 tsp Salt
1 tbsp Oil
1/2- 3/4 cup Warm water 

In a medium bowl, combine the flour, salt & oil. Add the warm water as needed to make a soft dough. Knead into a ball. Cover and set aside for 15 minutes.

Knead well and divide into small balls. Dip each ball in wheat flour and roll into a 4” thin disc. Heat a pan on medium and on another burner, a roti griddle on medium heat.

Place the rolled phulka on the hot pan and cook for 20 seconds. When you see bubbles appear flip to the other side. Cook for another 15 seconds and move it to the Roti Griddle (like shown in the picture below) Watch as the Phulka slowly puffs up. My boys were fascinated looking at it balloon up and my younger one thought it was floating on the griddle :D Flip and cook the other side briefly, remove to a plate. Immediately apply ghee and serve hot. 

Repeat with the remaining dough making sure to apply ghee while still hot. 

Palak Chole: 

 
You will need:

1 8oz can Chickpeas (or 1 cup dried chickpeas soaked overnight)
1 large bunch Spinach
1/2 cup Cilantro
3 green chilies
2 tbsp Oil
1 Onion finely chopped
1 Tomato finely chopped
1 tbsp Coriander powder
2 tsp Red chili powder
1 tsp Anardana powder (from dried Pomegranate seeds)
1/2 tsp Garam masala
Salt to taste

 

If using canned chickpeas, bring contents of the can to a boil in a pan. Drain and set aside. If using soaked chickpeas, pressure cook chickpeas with water and little salt. Drain and set aside until ready to use. 

Wash spinach and blanch in hot water for 5 minutes. Remove immediately and run under cold water. Grind to a smooth paste with cilantro and green chillies.

Heat oil in a pan. Add the chopped onions and sauté until soft. Add the ginger garlic paste, cook until fragrant. Add the chopped tomatoes, coriander powder, red chili powder and anardana powder. Season with salt. Combine and cook for 4-5 minutes until tomatoes are soft and spices lose the raw smell.

Now stir in the chickpeas and prepared Spinach paste. Combine well and cook on medium heat. Add Garam masala. Bring to a simmering boil and adjust salt if needed.

Serve hot with Phulkas.