Phulka with Stuffed Punjabi Tinda Dry Masala
- Whole wheat flour- 2 cup's
- Warm water --1/2 cup or more if needed.
- Oil ..few drops
- Salt per taste
Method
In a deep large bowl, add whole wheat flour ,salt and mix it well , .add enough warm water and start mixing .Knead the dough for about 10 mts till the dough is soft n smooth .
Phulka/ Roti dough should be really smooth and elastic.
Smear little oil over the dough and cover with a kitchen towel and set aside for 1/2 an hour .
After 1/2 an hour , Knead the dough again for few seconds.
Divide the dough into lemon sized balls ,
Dip one dough ball into little dry flour and flatten it..Roll it lightly without much force to a thin flat circle of about 6 inch disc
Heat a tawa, then put the rolled roti on it. When the bubbles is forming up, flip it and cook on the other side for few seconds , till the brown spots.appear .
Hold the roti with a tong and place it directly on the flame., when the roti start to puff,flip it and cook on the other side too.
Phulka/ Roti dough should be really smooth and elastic.
Smear little oil over the dough and cover with a kitchen towel and set aside for 1/2 an hour .
After 1/2 an hour , Knead the dough again for few seconds.
Divide the dough into lemon sized balls ,
Dip one dough ball into little dry flour and flatten it..Roll it lightly without much force to a thin flat circle of about 6 inch disc
Heat a tawa, then put the rolled roti on it. When the bubbles is forming up, flip it and cook on the other side for few seconds , till the brown spots.appear .
Hold the roti with a tong and place it directly on the flame., when the roti start to puff,flip it and cook on the other side too.
Stuffed Punjabi Tinda Dry Masala
- Tinda / Apple gourd / Indian baby pumpkin- 6
- For the stuffing
- Besan - Gram flour- 2 tblsp
- Red Chilly Powder- 2 tsp
- Garam Masala - 1/2 tsp
- Fennel Seeds/Saunf - 2 tsp
- Coriander Powder- 2 tsp
- Salt to taste
Seasoning- Oil - 2 tblsp
- Cumin seeds- 1 tsp
- Hing/Asafoetida- 2 pinch
Method
Prepare fennel seeds powder with rolling pin .
In a bowl add besan,chilly powder, garam masala powder
,fennel seed powder, coriander powder n salt ..mix well ..keep aside .
Wash the tindas and scrape them lightly with a knife n not with a peeler.slit the tindas ,that way there is four quarters but keeping the base intact to fill the stuffing .
Stuff this mixture inside the slit tindas .
In a deep bottomed wide kadai , add oil crackle cumin seeds, add hing ..n place the masala stuffed tindas side by side n sprinkle the remaining masala over it . Cover n cook on low flame ..check in between n turn it side to side carefully n cook till done .
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