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spinach and avocado phulka

Spinach and avocado phulka

Flat bread
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dish, Traditional
Cuisine Autumn, diabetic friendly, Fusion, Indian, Kids choice, Spring, Vegan, Vegetarian, Winter
Servings 10 rotis

Ingredients
  

for the dough

  • 2 cups whole wheat flour ( fineground)
  • 1 small avocado Scoop the pulp and add to the whole wheat flour
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp salt

for the spinach puree

  • 2 cups Spinach
  • 3/4 cup drinking water

for finishing the roll

  • 1 cup whole wheat flour ( fine ground)

Instructions
 

for the dough

  • Puree the spinach and set aside
  • Into a large mixing bowl, add the wholewheat flour ( atta), the salt, turmeric powder, garam masala powder and the avocado scooped up.
  • Add half of the spinach puree and rub in the avocado and spinach puree into the dry ingredients
    dough
  • Add up to half cup of the puree and bring the dough into a gentle mix. At this point, I leave it alone for 10 minutes covered so that the water will help the gluten to develop.
  • Mix well again and knead. Initially, it is a bit sticky and then slowly it turns soft and silky.
  • If it feels dry add a bit of the puree at the time and if too sticky sprinkle a bit more flour and knead.
  • Cover and leave the dough for another 10 minutes or up to 30 minutes
    dough
  • Knead once more and pinch out small lemon sized balls of the dough, place it on a plate and keep covered.
    dough balls

to roll the phulka

  • Put the wholewheat flour on to a plate and keep it handy.
  • Take a lemon sized ball and gently flatten it. Press it into the dry dough and dust it with the dough.
    rolling
  • Place it on the rolling board and roll it gently in lenghwise moves. lift up the flattened dough dust a bit more flour and now roll the other way to create a nearly round shape. Roll, dust and flip as you need
  • Make sure the thickness is even as this really matters.
    roti
  • You can roll these and save between baking paper pieces so as not to stick

to cook the flatbread

  • Set the tava on the medium heat and bring it up to a good warmth.
  • To test the tava, sprinkle a bit of dough on it and if it browns quickly the tava is ready
  • Place the rolled raw phulka on the pan and allow the side to just feel the heat
    rotis on tawa
  • Gently flip and cook the other side.
  • With a clean kitchen towel ( we have a specific one just for the flatbreads, you can keep one too) gently press the flatbread to aid it to lift up
    tawa roti
  • Keep flipping till the dough looks cooked or it puffs up ( takes quite some practice)
    phulka
  • Store the phulka in a covered dish lined with another clean kitchen cloth, to prevent the sweating.
  • Serve hot with curries of your choice
    spinach and avocado phulka
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