Bhatia Fusion · New dishes from leftovers
Phulkay jo Pakkan
Crisp fried phulka
Crisp, light-brown deep-fried (taraylo) pieces of phulko dusted with salt and red chilli powder, eaten like chips. Uses up: phulko. Served with evening tea or alongside lunch or dinner.
Ingredients
Make
Method
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Cut each phulko into halves or quarters.
Heat the frying oil over a medium flame.
Deep-fry the pieces until they turn light brown.
Lift them out and drain off the excess oil. Sprinkle with salt and red chilli powder.
Let them cool, then serve as you like. If they won't be eaten straight away, store them in an airtight container so they do not turn soggy.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Store cooled pieces in an airtight container to keep them crisp.
Serve with
As an evening snack with tea; also as an accompaniment to a lunch or dinner meal.
Nutrition
EstimatedPer serving
280 kcal
- Protein
- 7 g
- Carbohydrate
- 40 g
- Fat
- 11 g
We estimate about 1 serving from the weight of the dish.
Whole recipe
280 kcal
- Protein
- 7 g
- Carbohydrate
- 40 g
- Fat
- 11 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Pushpa Bhatia.
See the original recipe and photos