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Aayi’s Recipes » Chapathi and Phulkas |
 | | Usually for chapathi, the dough is made into a small puri, ghee is added in the between and folded into triangular shape and then again rolled to make chapathi. |
| | Usually chapathis are more thicker than phulkas(it is not a hard and fast rule). |
| | If you have to pack it for journeys, you have to pack chapathis only after they are cooled to room temperature(otherwise the steam from them makes chapathis soggy) and the stuffing should be packed separately. |
| www.aayisrecipes.com /2006/07/30/chapathi-and-phulkas (4827 words) |
