- Serves
- 4
- Portion
- 2 phulkas
- Time
- 25 min
- Texture
- Soft
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sorghum (jowar) flour | ⅔ cup | 80 g | 400 g | |
| Whole-wheat flour (atta) | ⅔ cup | 80 g | 400 g | |
| Water | ½ cup, warm | 120 ml | 600 ml | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g | |
| Ghee (cow) | to brush | 8 g | 40 g |
Method
How to cook it
Step 1: Knead with warm water; rest 20 minutes.
Step 2: Roll 8 phulkas with a little dry flour.
Step 3: Cook on tawa and puff; brush ghee.
Nutrition
Per serving, estimated
153kcal
Energy
4.4g
Protein
2.7g
Fat
26.2g
Carbohydrate
4.2g
Fibre
0.3g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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