I came up with the name "Phulka Pudine Ka" after wasting a lot of time thinking, than just calling it "Pudina Roti" or "Pudina Parantha". "Phulka Pudine ka" was so rhyming and funny at the same time that I thought let me name it the same. It is an easy peasy recipe if you regularly make rotis at home.
I just made it yesterday with a little sprinkle of mint-chat masala spice mix. It only gave the rotis that extra zing. For those who are unfamiliar with the word "Phulka", is nothing but rotis cooked on an open flame for it to puff up like a balloon with the help of steam. This method is the most healthiest way of making a roti/chapathi as it uses no oil, is perfectly light and brings that smoky flavour to the rotis.
In this recipe, the rotis won't puff up because there's mint leaves inside the dough which restricts the dough to swell, but the smokiness will release the flavour of the mint leaves inside each chapathi. :) And yeah, please do sprinkle the spice mix along with some love....:) No much calories in this one!!
- 1 & 1/2 cup wheat flour (atta) (extra for dusting)
- 1 cup mint / pudina leaves (coarsely chopped)
- salt to season
- water (required amount to make the dough)
- 1) In a mixing bowl, mix together the flour, chopped mint leaves and some salt and rub everything with your hand.
- Then add enough water to it to make a stiff, smooth dough. Cover with a damp cloth and keep aside for 10 minutes.
- 2) Heat a tawa or a flat skillet on medium heat. While it is getting hot, divide the dough into lime size balls. Take a ball of dough and dust it with a little flour and flatten it into thin round disc with the help of belan or a roller pin.
- 3) Place the flattened roti on the tawa and let it get cooked for 20 seconds on the bottom. Flip it over and give it another 10 seconds to cook on the other side.
- 4) With the help of a tong, put the rotis directly onto the gas flame and flip it over to get smoky black marks on the pulkas. This roti will not swell up like the normal phulka but I do it just to release the flavour of the mint leaves inside the rotis.
- 5) Brush some ghee on top of the rotis (completely optional), sprinkle the mint - chat masala mixture on top and serve hot with a nice side dish.
Mint-Chat Masala Sprinkle
- 8-10 mint leaves (don't use the stalk)
- 2 tsp of chat masala (store bought)
- Lightly toast the mint leaves on a skillet (do not use oil) until the leaves turn light brown. Coarsely grind the mint leaves along with the chat masala.
There you are with a nice spice mix to sprinkle over Pudina rotis or like I say Phulka Pudine Ka!! :P