Today I am here with classic Gujarati Masala Phulka with Dal Fry recipe, hot fulka/pulkas and simple dal fry which make healthy and complete/full filled dinner. Instead of masala phulka you can opt for plain version. And this dal is something similar to
South Indian Uppu Paruppu with slight variations. So you can try that if you like to have tomato less version.
Ingredients for Phulka/Masala Chapathi
Whole Wheat Flour/Atta – 2 and 1/2 Cups
Red Chili Powder – 1-2tsp (Or Green Chilies – 2-3 Numbers)
Ajwain/Omam – 3/4tsp (you can use dry leaves powder) Cumin Seeds/Powder – 1tsp
Coriander Leaves – Few (Optional)
Garam Masala Powder – 1tsp (Optional)
Salt and Water – As Needed
How to make Masala Phulka
- Mix all together (Pic 1) add water/whey/milk/yogurt if desired (I used water) to the dough and roll it to soft/smooth dough.
- Rest it covered for 30 minutes.
- After that make equal lemon size balls and roll it very thin (Pic 2).
- I preferred medium thin for kid sake.
- Stack the rolled/uncooked chapathi in butter/parchment paper.
- Heat the dosa pan/tava and add the rolled stuff and cook till you see bubbles here and there (Pic 3).
- Heat Phulka maker at the same time and transfer the half done chapathi to hot pulka grill.
- Turn both sides and when it bulges (Pic 3) in size that’s it remove from flame.
- Serve with whatever sabji you like, today i am here with classic dal fry which is the best healthy side for hot phulkas…
- You can male plain phulka/soft chapathi by skipping ajwain, masala powder and using the same above method.
Ingredients needed to make dhal fry
Split Yellow Moong dal/Masoor Dhal – 1/2 Cup (Or mix of both)
Onion – 1 Small Size (Optional)
Tomato – 1 Small Size
Turmeric powder (Haldi) – 1/4 tsp
Whole Kashmiri red chilli – 1 Number (Dried)
Slit Green chili – 2 Numbers
Mustard seeds – 1/2tsp
Cumin Seeds – 1tsp
Ginger – Small Piece
Garlic – 4 Numbers
Salt to taste
Ghee/Oil – As Needed (I used Oil)
- Wash the dal and combine it with 1½ cups of water, turmeric, tomato and green chilis in a pressure cooker.
- Allow 3 hisses n wait to cool completely before opening the lid.
- Mash it well and keep aside.
- Then do the tempering/tadka for the cooked dhal.
- Heat oil/ghee in a kadai, add the mustard seeds when splutters add cumin seeds, kashmiri chilli, chopped onion, grated/chopped ginger and garlic.
- Sauté on a medium flame till the onions turn translucent/light golden brown.
- Adjust salt and add this to the cooked dhal (Step wise Pic 4 above).
- If required add another 1/4 cup water and cook altogether till it reaches good boiling consistency.
- You can garnish with coriander leaves before serving.
- You can add chopped tomato while preparing tadka instead of adding it along with dal in pressure cooker.
- This Dal is something merge of dal fry and dal tadka…