Phulka Recipe | soft Chapati | Soft Roti | Avoid the 5 common mistakes | Tips & Tricks
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- čas přidán 1. 01. 2021
- Learn how to make soft Roti with the perfect Phulka recipe , make Soft Chapati and cook the perfect roti without oil. Avoid the 5 common mistakes while making a Phulka and also in this video learn the tips and tricks of cooking a perfect Phulka recipe from Recipe Checkr
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உங்கள் அன்பு பிள்ளைகளுக்கு பள்ளிக்கு மதிய உணவுடன் உயர்தர உணவகங்களில் கிடைப்பது போல் நொறுக்கு தீனிகளை செய்து தர விருப்பமா?
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Ingredients
Atta (Wheat Flour) 250 Gms (1 Cup)
Salt to taste
Sugar one pinch
Oil few drops
Water approx 125- 140 ml for kneading
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#phulka #soft #roti
🥕Your Kids will love this! Carrot Kheer - A healthy Dessert recipe from Chef Sunder
🥕🥕 czcams.com/video/DjVfYg6EiKY/video.html
What is the price of twa n chani ?
Must you use hot water to make the dough pliable
@
Ap@@fariha2147
We make best roti without wasting gas, and no need to add sugar wheat has got natural sugar, where ever possible we should avoid sugar, and that square tava is not that much convenient only looks, our traditional Indian iron tava is the best i can say other than that your explanation was very nice and useful waiting for more such useful tips stay connected.God bless you.
Give receipe for stuffed nan
But did he say to use the same tawa??
@@gowrir6686 he didn't say anything about tava, its only my experience i shared, what all I have written is only my experience, because I have 46 years of experience, just want to share.
@@vidyals747 ok mam
@@gowrir6686 welcome and thank you🙏🌹 happy VARALAKSHM vrata
The first time I had a chapati perfectly puff up is genuinely one of my most treasured memories :)
😁😁
😄 i can relate
I haven't got mines to puff like this Maybe a few bubbles!! I'm still a work in process!!
Me too I was about 6 and my mom loved everything Southeast Asian. This was in the 1950s. She was a guitar and folk singer ahead of her time and well before the Beatles found India. I was blown away by the delightful flavor and it was served with a potato curry. The chef taught two new words that day I never forgot. Chapati and Paratha. Much love.
Tammy I think this takes a lot of practice. Don't give up.
Your body language presentation and clear explanation makes me confident to cook a perfect dish.The most interesting part the secrets you share 👍👍🙏🙏🙏
For those looking for weights. For Ashirvad Atta, and for 6 chapathies, use 150gms of Atta and 100gms of water, for the perfect dough.
I feel it's a wastage of gas as you have used two burners throughout the process.
@@rajbalasharma7622 As per the chef's video yes.. It is a waste of gas.. However, if you know the right technique and your chapathi pan has a handle, move the chapathies from the pan to the wire mesh and then use the hot bottom of the chapathi pan to press down on the phulkas, the puff process is faster and you can save gas as it reduces the cooking time. Also cook both sides of the chapathies, this one side cooking thing does not work as the other side will stick to the mesh.
Thanks for exact measurements!
Life Saver🙌🔥
What about water temperature? Lukewarm or cold water?
Very good explanaction chef this happens to me often thankyou
Do you like to pack restaurant-style snacks for your children to school? Here we got you some easy-to-follow recipe videos.
உங்கள் அன்பு பிள்ளைகளுக்கு பள்ளிக்கு மதிய உணவுடன் உயர்தர உணவகங்களில் கிடைப்பது போல் நொறுக்கு தீனிகளை செய்து தர விருப்பமா?
Click here to download a free pdf: bit.ly/3nMfDwa
Too good for children thanks 😊
fluffy?
Loved it. Whats brand is the tava.? looks nice and want to buy one. Please help and thanks in advance.
Is
☹️
Two important points I found are 1) knead the dough well 2) put the chapati on medium hot tava , turn it , what is important is the two sides of the chapati should not get stuck while on tava . This time also gives time to roll out another chapati . One can use the same burner by increasing the flame and make phulka .
Excellent n neatly explained like a kitchen proffessor.also u r having all d tactics of receipes.so let God give u long life n sathvica sampathu..antha.Badarinath.mysore.
Thank you for the fabulous demonstration! The Phulka is so pretty when it puffs up! I am trying this recipe tonight.
Loved your technique. For the first time i made awesome phulkas!! Thanks for the tips!
Hi chef!
Thanks for the video!
It seems it's better to flatten the phulka soon as possible when warn and soft so that the top and bottom layers will hopefully,be of the same size.
This will prevent wrinkles, specially if you have to store some of them!
Very clear and concise instruction to make a perfect chapati. Love the presentation. Thank you Chef Sunder G. for sharing.
Just came back to say thank you. I got the right flour and now it works perfectly 🙏
Wonderful chef 🥳
I always make phulkas only.As you said sometimes roti gets stuck to the stand for making phulkas due to heat.will follow your instructions.good, thanks 🙏
Nice to hear...
Nice Video Chef Sunder, and a very good explanation and good tips, I think most of our Indian audience would appreciate a really down to earth recipes and also in a traditional
Way /Method, and you can try and show us a few Indian recipes cooking the Old way like the appam, idli,... And there are so many other ones ..
Vry helpful 👌nd useful information, all my doubts are solved thank u 🥰
Tq chef for the useful tips. With your cheerful face and smile.
Very useful tips chef 👍
Very well explained. The common mistakes we do normally had been sorted out, we are well educated. Thank you for your educative demo.
Thank u sir. You explained it very well
I used to make tayir sadam even before. Too experienced too.
Still I found your tips usuful.
I love my tayir saadam even more now.
Will try your phulka this way.
I get full phulka pressing with cloth on tava itself.
Yet I would like to make better improvements or adapt myself to new changes. Thanks
Your presentation is very clear and beautiful. Thank you so much for sharing with us. You got my Like too.
Followed your tips and got nice fluffy phulkas ... thanks chef
I can make big & good phulkas without the grills in my kichen but find it difficult to make other’s stove. I thought that it must be burner fault. So I bought the phulka grill for it failed. But you thought me the correct way of using it. Thank you so much sir🙏
Wow! Like that it has simple ingredients and chef explains everything so well. It's truly idiot proof for people like me. Thank you.🙏
Thanks for the useful tips in the video, its very helpful. Thanks for this once again.
Nicely told,anyone can understand.Best instructor in catering.
Thanks you very much . Phulka made my be , turn out to be great this time. This has boosted my confidence to move to make aloo paratha. It is all because of you sir
Most welcome 😊
Excellent techniques to improve my pulkas.. Thanks for sharing...
Thank you sir for ur excellent ideas 🙏👍
A lesson well-explained 👏 Thank you Chef. Will give these tips a try.
You are very welcome
For years we were trying to make this pulka but of no avail. Just one hour before I saw your video and we did it. at last we succeeded. First two pulkas were not successful but the rest all puffed up. Thanks a lot chef for your tips. It was very soft and I didn't expect to puff that much.
Maybe 1st/2nd phulka getting failed because heat not sufficient. And Same to me, after this chef tips i also know how making pergect dough now,before i always made sticky dough.
Now that you've been successful, next logical question. Are you single? Asking for a friend of mine. Hahahaha.🤣🤣
Very useful and clear explanation chef!
Chef Sundar u explained well how to make Phulkas.God Bless.
Thank you so much..really well explained and phulkas looked so yummy. 👌
Most welcome 😊
The whole process is made more glamorous. Adding pinch of sugar, using maida for dusting, and suggesting to keep two burners are not common practice in northern part of India where our main food is Chapati and Phulka (for the information to chef: both Chapati and Phulka are different and not same.)
S ofcourse using oil plays a vital part for both fulkha and chapathi
ok f off
👍True chapati & phulka are different
What's the difference ..do tell.
Of course we do not use any sugar or salt or maida...and even then our rotis are perfectly made by our mothers...
Thank-you for showing me the secrets of this magnificent food! My father used to make this for us every Friday, and now I want to continue that tradition.
Nice recepie thankyou sir .but some other youtuber said phulkas are bad becoz the inner of the puffed phulkas don't get cooked at all. I have stopped making them since I saw that vedio but now this vedio again inspires me to try it. God bless the confused viewers like me 😅 . Thanks again.😊
The type of wheat plays a vital role in softer rotis, I find sarbati wheat ata is the best! Even if the rotis don't puff up,they do remain soft."Ashirwad Select "ata is very good,but they keep on increasing the price quite often!!
Very well explained with all the finer points , I tried it as instructed and the chapattis came out very nice and tasty.
Thanks very much!!
Too good sir , my pulkhas are puffing up well , these days , thank you for the tips .
Thank you sir, for explaining it so nicely.
Plz plz share the recipe of eggless cake without oven, with utencil measurements available at home.
Explain it in Hindi or English language.
Add everything you add for an cake but dont add egg and still it makes a good cake . Its that simple
Very good tips.However, I would like to share that our regular round tava with handle is more convenient than the one shown in video. We can use single burner to do both steps.
Cooking on tava part is just a little bit, one side more than other. Then I lift off the tava by its handle , put the less cooked side of chapati directly on the flame. Of course using the grill is better fr some ppl especially new comers to cooking.
Right as you will save gas ⛽️ too by your method of lifting the Tava and placing the phulka
Thank you Chef. A beginner from USA. Started cooking in my late 40s. Now I'm hooked
Thank you so much.
Oo ethuthan ragasiyamma! Excellent! Nandri 👌👌🙏🙏❤️❤️
We puff the roti on the same tava, not needing to use flame. You keep the rolled chappati on medium heated tawa, flip it quickly in 4-5 deconds, rotate with a soft cloth piece for a bit long till small puff patches appear. Then flip once more. Now the uncooked side touches the tawa. press the small puffs with steam inside, lightly and skilfully, taking care not to break the puffs or burning from other side. Then while rotating, push the steam carefully by the cloth to where it has not puffed. Do not let the steam escape. Because once the steam is out the roti will not puff again. Remove from fire.
Best luck!
Wow that's some pro level skill. These CZcamsrs could never do that easily.
It only tastes better when roasted on gas... You should try it. Roasted on tawa is better for paranthas.
It’s the difference between a phulka and a tawa roti.
Thanks❤🌹🙏
Lovely thank you so much
Thanks for nicely explained will try.👍
Sir, may variation in whole wheat or ashirvad atta or mixtures of grains atta. Share ratio pls... From my point of view the ratio plays a vital role for all kneed or rest of things
Need a keen ratio for all?
Please don't stick to a particular ratio. Get the idea of how the final dough should be. Some times same brand of flours also absorb different amounts of water
Even though my rotis puff up, the edges always turn hard. Would you be able to guide why? Thank you.
That's because the edges of the roti are not cooked enough while on tawa
When you roll the dough, you are pressing more dough towards the circumference, so the phulkas are thicker along the edge.
Or else because you are using knife to cut the aata
Wow! love this thanks for sharing.
Thank. A lovely presentation
Oil must be added in the dry flour and mixed evenly. For very soft rotis use milk instead of water. I don't see any need for sugar. In north and west india, we don't use sugar. I don't suggest this method.
Sugar gives browning to the phulka. In the southern part, many people add a bit of sugar.
Please make more videos, you speak excellent English, more people from all over the world can follow you.
Very interesting advise. Thank you Sir. I eat chapathi/phulka daily. I will prepare. grateful to you .
Really good explanation. Thanks for sharing. Where can the wire pulka maker be bought? Also where did you purchase the chapati keeper after cooking?
So so well explained ! Love it! Thanks for showing us how it’s done! 🤩
Sir your receipts are awesome and the way you explain is wonderful Sir.Congratulations Sir.Can I please have the receipe for fresh Prawn Picke Sir.Thank you o much Sir.
Dear viewers, you can find our latest videos were made in Tamil and a few of our videos are in English. We are working on adding English Captions in all of our Tamil videos. In a few months, We are about to start a separate channel in English. Stay tuned on our latest videos and Instagram for Updates...
Thank you for watching.
Nice explanation
Thanks
@@anitageorge4850 kind
@@madhavikovvuru1902 now and
Mmm mmmooooooooooòo moòòkķ
I have been doing it wrong lol I didn't know it had to go over a flame 🔥 I'm so going to re-do and make them right 😉🥰
Very nice Explanation Sir thank you so much.👌👌👌👌🙏🙏🙏🙏
Nice explanation. Why is sugar added to dough?
For the softness generally sugar can be added in a Little quantity
Thank u chef i learnt many tips from your vedio sir
It was an awesome experience watching the making of phulka with beautiful tips. Thanku chef
My pleasure 😊
I always leave phulka grill on the stove burner, so it becomes red hot and once I place chapati on the grill , it quickly burns even before it puffs up.. At one point I stopped making phulka wondering what was going wrong.. Sometimes a small common sense is more than enough to correct big mistakes..😬😬
Glad the tip had helped you. Happy cooking
😆😆😆 well said
It's useful tips, I got learned, thank you chef
Glad to hear that...
Thank you chef for useful tips. I will try from now onwards.
Thanks for your support. Keep watching and keep sharing with your friends and family.
so nice of you thanks a lot
Perfect puff
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EXCELLENT DEMO SO FAR I HAVE SEEN. CAN'T WAIT TO TRY MYSELF, ALTHOUGH I AM A SENIOR NRI STAYING ALONE IN HYD, INDIA. WHERE CAN I BUY THIS FUOKA MAKER, WHICH U PUT ON THE LARGE GAS FLAME? THANKS. 👍🙏
SORRY TYPO ERROR, IT SHOULD BE FULKA.
@@hyd916 check your local stainless steel products selling shops, large super markets or Amazon. Also it is phulka with ‘pa’ and not fulka with the ‘fa’ sound.
Thank you for your support My Friends. We have received CZcams Silver Award for 1,00,000 Subscribers.
Watch the Unboxing the youtube Award...
czcams.com/video/Ml93yegXcsY/video.html
Congratulation for the award. Is the wheat flour used is 100% wheat flour?
@@anuragfreak ii
L
@@gearjazz2483 what?
Thanks for the info bless I was going on with this mistake for very very long time
Thank you so much chef.... Indeed! Awesome techniques.
Thank you so much.
Excellent where do you get the square tawa
Online it's available 😊
Thanks for the recipe. Just want a clarification as to the hygiene of frying the roti directly on the fire as the liquid gas contains ethyal mercaptan ( added for strong smell to detect leakage) which is highly dangerous for health.
No need to worry the gasses are burnt, the big cause of heart attack and cancer are seed oils such as canola etc .And with over 240,000 dead from the convid vax in the USA your worrying about the wrong things senor Josy?
True.
Don't worry, Indians eat rotis made like that everyday and nothing happens.
Great video .Can u speak about the quantity of spices required for each and every dish and the temperature and time required to make particular dishes please..
Hi! Loved your tip! Please, how can I fluff up the phulka if I do not have a gas stove at home? I only have induction. :/
Thank you soo much.
For the 1st phulka he cooked only one side (texted it as a tip too) and didn't say which side he placed directly on fire. For the second one he cooked both sides 😇
#Mistake No.5 : “BOTH SIDES WELL COOKED”
• First Phulka, as stated in the video “Cook only 1 SIDE in TAWA before cooking in FLAME” then cook the OTHER SIDE in FLAME. (1 side / 1 side)
• Second Phulka, he cooked both sides in tawa he didn't do "#mistake no.5" above
I hope this helps! 💚
DO. NOT. ADD. SUGAR. to your roti. It's supposed to be healthy. Wheat already has some amount of sugar. Why to add sugar, which is bad for your body, and adds nothing to the roti.
Thank you💝
Thanks very much. 🙏🙏👍
Never put anything on direct flame of gas. It’s toxic
very useful tips and I will try in my home while preparing phulka great
Thank you so much 🎉❤
Thank u sir 🙏..I too was wondering what's wrong in making phulkas..u gave a new tip ' how n when to place the phulka stand on d stove ..' that's d secret.. 👍
Sir super reciepechkr easy phulka making and thanks you saying ita stays fresh when.pulled that ia great tip hack
Thank you very much
Thanks..nice and very helpful
A very good presentation ,thank you.
Very helpful tips especially for beginners
Thank you for your support. Keep watching and keep Sharing.
Nicely explained sir, thanks
Great Sir. Your explanation of cooking unique and you are cooking Veg another unique to be mentioned.
Perfect, Impressed.
Cool and beautiful recipe tq chef
It's really nice to watching 🙏🙏🙏
Thank you for this systematically presented demonstration. I’ve liked and subscribed
A question: why sugar?
I appreciate for your recipe! thank you!
Sundar ji very nicely you explained and gave us the tips for preparing Perfect Phulka Chapati. Next time I shall try your method. Fully loved and enjoyed your enthusiastic narration.
Much to learn, thanks
Followed your method and it came out well. Thank you
Thank you for your support. Keep watching and keep Sharing.
Thank you sir