High Protein Phulka
Elevate your traditional phulka with this nutrient-packed High Protein Phulka recipe, perfect for health-conscious food lovers seeking a wholesome twist on classic Indian flatbread. Combining whole wheat flour, soy flour, and chickpea flour (besan), this recipe delivers a protein boost while maintaining the soft, puffed texture that makes phulkas irresistible. With just a few simple steps, these phulkas are ready in under 35 minutes, making them a quick and nutritious option for busy weeknight meals. The dough rolls out effortlessly, and the phulkas puff beautifully over an open flame, creating a delightful fluffy texture ideal for scooping up curries or vegetable sabzis. Enjoy them brushed with a hint of ghee for added richness, or keep them light for a guilt-free, protein-rich addition to your meal. Perfect for weight watchers and fitness enthusiasts, this High Protein Phulka is both satisfying and nutrient-dense!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.25 cup Soy flour
- 0.25 cup Chickpea flour (besan)
- 0.5 teaspoon Salt
- 0.5 cup Warm water
- 2 teaspoons Ghee or oil (optional, for brushing)
Instructions
In a large mixing bowl, combine whole wheat flour, soy flour, chickpea flour, and salt.
Gradually add warm water to the flour mixture, beginning with about 1/4 cup, and mix to form a dough.
Knead the dough for 5-7 minutes until it is smooth and pliable. If the dough is dry, add a tablespoon of water at a time and knead further; if it's sticky, dust with a little more whole wheat flour.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.
After resting, divide the dough into 8 equal-sized portions and roll each portion into a smooth ball.
Heat a tava or flat skillet over medium-high heat.
Take one dough ball and flatten it slightly. Dust it with a bit of flour and roll it out into a thin circle of about 6 inches in diameter using a rolling pin.
Place the rolled phulka gently on the hot skillet. Cook one side for 30-40 seconds or until small bubbles start to appear.
Flip the phulka and cook the other side for another 30-40 seconds.
Using tongs, place the phulka directly over the flame (or use a wire rack on the stove) to puff up. Cook for 10-15 seconds each side or until it is lightly charred and puffed.
Remove from the flame and optionally brush with ghee or oil.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the high protein phulkas warm with your choice of curry or vegetable dish.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 6.2 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
