Healthy Palak Phulka | Super Soft Phulkas | How to make Soft Pulka | Whole Wheat Palak Phulka Recipe
Healthy Palak Phulka | Super Soft Phulkas | How to make Soft Pulka | Whole Wheat Palak Phulka Recipe- Do you want health and taste in one bite? Just make this Spinach Phulka. This is a simple recipe presented here with images and a video.
Spinach Phulka is a healthy and tasty option. It is good for children’s lunchboxes, for those who are diabetic, for those on a diet and for anyone who wants to eat healthily. Follow my tips, and the Rotis will stay soft after hours too. They can be eaten with Dal or Raitha.

Tips
· Snip off the stalks from the Spinach and just cook the leaves and make a smooth paste.
· The more you knead the dough, the softer the Rotis are. The sticky quality of the wheat is activated, and it makes the Rotis soft. Or they become hard. Add sufficient water to make the dough soft.
· The Rotis should not be too thick or too thin. Ensure there are no holes when you roll them out so that they will blow up nicely.
· The Rotis should be roasted on both sides on the pan and only then put directly on the flame. Only then will the dough get fully cooked.
· Remember that without good roasting on the pan, the Rotis will not be done fully on the flame and will retain a raw taste.

Healthy Palak Phulka | Super Soft Phulkas | How to make Soft Pulka | Whole Wheat Palak Phulka Recipe - Recipe Video
Healthy Palak Phulka | Super Soft Phulkas | How to make Soft Pulka | Whole Wheat Palak Phulka Recipe
Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Total Time 1 hr
Servings 6
Ingredients
- 2 cups Wheat Flour
- 3 Big Bunches Spinach
- 1 Ginger - Inch
- 5 Green Chillies
- 1 tbsp Roasted Cumin Powder
- 1 tsp Chat Masala
- Salt
- 200 ml Water
Instructions
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Boil Water and the chopped Spinach Leaves. Cover and cook until they become soft.
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Make a smooth paste of the cooked Spinach, grated Ginger and Green Chillies, adding a little water in a mixie.
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Add Salt and Spinach Paste to the Wheat Flour, mix well and knead into a soft dough, adding a little bit of water as you go along. The dough should be smooth without any cracks.
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The dough has to be soft. After kneading, cover with a wet cloth and rest for 30 minutes.
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After 30 minutes, knead again and make it into small balls. Sprinkle flour and roll each one into a Roti.
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Roast the Rotis on the hot pan, turning after one minute to let each side cook.
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Once it looks as if the Roti is done on both sides, place a grill on the flame and fire the Rotis directly until they swell. Turn it and repeat.
- Add a couple of drops of Ghee and rub while the Rotis are still hot. Then they stay soft.
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Those who do not want Ghee should keep them enveloped in a soft cotton cloth so that they stay soft for several hours.

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