Bhatia Fusion · New dishes from leftovers
Phulko Salad
Salad with crisp phulka pieces
A fresh, light salad of diced cucumber, tomato and carrot with chopped mint, parsley and coriander, dressed lightly with lemon juice, pepper and a little olive oil, topped with crisp roasted (or fried) phulko squares that work like croutons. Uses up: phulko, the everyday puffed flatbread. Served at room temperature as a healthy appetizer.
Ingredients
Make
Method
Tap a number to tick off a step.
Cut the phulko into small squares and roast them in an oven until crisp. (Alternatively, deep-fry them until crisp and golden.)
Cut the cucumber, tomatoes and carrot into small pieces.
Chop the mint, parsley and coriander finely.
In a bowl, combine the cut vegetables and chopped herbs. Add the lemon juice, salt, pepper and olive oil and mix well.
Just before serving, add the crisp phulko pieces and mix well.
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
Add the phulko pieces right before serving, or they turn soggy. Roast them until crisp, or deep-fry them instead.
Serve with
Room temperature; a healthy appetizer.
Recipes mentioned here
Nutrition
EstimatedPer serving
100 kcal
- Protein
- 1 g
- Carbohydrate
- 7 g
- Fat
- 8 g
We estimate about 9 servings from the weight of the dish.
Whole recipe
920 kcal
- Protein
- 11 g
- Carbohydrate
- 62 g
- Fat
- 72 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 Jaya Gajria Bhatia.
See the original recipe and photos