Mughlai Phulka

Ingredients

The Mughlai Phulka differs from the original Indian Phulka by incorporating Mughlai cuisine's distinct flavors and spices. While the original Phulka is a simple whole wheat flatbread, the Mughlai Phulka uses a combination of whole wheat flour and all-purpose flour for a lighter texture. Additionally, the Mughlai Phulka includes spices like cardamom, saffron, and nutmeg to infuse it with the rich and aromatic flavors of Mughlai cuisine. We alse have the original recipe for Phulka, so you can check it out.

• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 4g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, sugar, ground cardamom, ground nutmeg, and saffron strands.
2. 2.
   Add the ghee and mix well until the mixture resembles breadcrumbs.
3. 3.
   Gradually add water, a little at a time, and knead the dough until it is smooth and elastic.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle using a rolling pin.
5. 5.
   Heat a griddle or tawa over medium heat and place the rolled dough on it.
6. 6.
   Cook the Phulka on both sides until it puffs up and develops golden brown spots.
7. 7.
   Remove from the griddle and brush with ghee.
8. 8.
   Repeat the process with the remaining dough balls.
9. 9.
   Serve the Mughlai Phulka hot with your favorite Mughlai dish.

Treat your ingredients with care...

• Whole wheat flour — Ensure that the flour is fresh and free from any lumps for a smooth dough.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the dough for a more pronounced saffron flavor.

Tips & Tricks

• To ensure the Phulka puffs up, press it gently with a clean kitchen towel while cooking on the griddle.
• For a richer flavor, substitute ghee with melted butter.
• If you prefer a sweeter taste, increase the amount of sugar in the dough.

Serving advice

Serve the Mughlai Phulka hot alongside Mughlai curries, kebabs, or biryanis. It can also be enjoyed with chutneys or raita for a refreshing contrast.

Presentation advice

Arrange the Mughlai Phulka on a platter, slightly overlapping each other, to create an inviting display. Garnish with a sprinkle of ground cardamom or saffron strands for an elegant touch.