Ah, that phulka puff is like a small victory in the kitchen! It needs even rolling and just the right heat for the steam inside to push it up like a perfect balloon. But chapati, sometimes rolled a bit thick or cooked on a cooler tawa, doesn’t get that fierce burst of steam. In my house, the phulkas puff when my son helps—his rolling is light and even. But when my hands are tired, the chapatis stay flat, yet they still soak up the dal just fine.
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