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.

WOYP Day #33 - Mexican Veggie Soft Tacos

I make Mexican food once every few weeks as we all enjoy it. I sometimes make it elaborate by making Salsa from scratch and with Guacamole too. But some days I keep it simple and quick with what I have in my pantry. I'm usually well stocked with the usual suspects - canned black beans, tortillas, salsa for these impromptu taco nights. The key to a good taco is to build layers of flavor, so every bite is as delicious as the next. 

You will need:

6-8 Soft Corn or flour Tortillas (6”)
1 (8oz) can Black beans
1/2 tsp Cumin powder
Salt to taste
1/4 cup shredded sharp Cheddar cheese
Red bell pepper Corn Rice (recipe below)
1 onion sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 Zucchini, cubed
2 Jalapeños sliced
1 tbsp Spicy Taco seasoning or Cumin powder
2 tbsp Vegetable oil
1/2 cup Salsa (from a jar)

Prepare the beans:

Pour the contents of the can into a small saucepan. Add cumin powder and little salt. Bring to a simmering boil. Roughly mash the beans with a potato masher to make a rough paste.

Red bell pepper Corn Rice: 

You will need:
1 cup cooked white rice
1/4 cup chopped red bell pepper
3 tbsp Yellow corn
2 tbsp butter
2 pods Garlic, chopped
1 tbsp chopped Cilantro
1 tsp Lime juice
Salt to taste

Heat oil in a pan. Add the garlic and saute until fragrant. Add the bell pepper and cook until soft. Season with salt to taste. Stir in the yellow corn and white rice. Combine and cook for a minute. Drizzle lime juice and top with the cilantro. Serve  warm.

Prepare the veggies: 

 
I normally use Cumin powder when prepping veggies for Fajitas. I remembered having bought Spicy Taco Seasoning several months ago, so tried it this time. The veggies tuned out flavorful.

Heat oil in  pan, add the onions and saute for a minute. Add 1/4 tsp Taco seasoning (or Cumin powder)Season with salt.  Remove to a plate. Add the bell peppers red and then green,  saute until done and add taco seasoning. Remove to a plate once done. Top with chopped cilantro. Add little more oil if needed and add cook the cubed Zucchini. Season with salt and taco seasoning. Make sure to to overcook the zucchini, it softens fairly quickly. Remove to a plate. Heat remaining oil and sauté the Jalapeños until softened.

Warm the Tortillas - On a pan, cook the tortillas for 30 seconds on each side. Keep warm in a box until ready to serve.

Assemble Tacos - 

 
To assemble, take a warm tortilla, spread the mashed black beans, Top with zucchini, onions, bell peppers and prepared red bell pepper corn rice. Top with salsa, sliced jalapeños and shredded cheese. Serve right away.