Phulka Pudine ka (Mint Chapathis)

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!!

Ingredients:

• 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)

Method:

1. 1) In a mixing bowl, mix together the flour, chopped mint leaves and some salt  and rub everything with your hand. 

1. Then add enough water to it to make a stiff, smooth dough. Cover with a damp cloth and keep aside for 10 minutes. 

1. 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. 

1. 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. 

1. 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.

1. 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

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Fisherman's Pie

Not a very good looking fine dining dish this is, but it is an absolutely delicious grub if you are a seafood fan.  This typical British food is very filling, very creamy and has all the strong flavours going through it. You either love it or hate it but you can't ignore it. :)

Ingredients:

• 200 gm ready cut fish pie mix from any super store (which includes cut pink salmon, cod & smoked haddock) or buy a fillet each of salmon, cod & smoked haddock separately from the fish monger. 
• 5-6 pieces of prawns (optional)
• 1 egg (hard boiled)
• 3 large potatoes (I used 1 &1/2 jacket potatoes)
• 2 cups milk + 4 tbsp milk
• 1 tbsp plain flour (sifted)
• 1 bay leaf
• 1 tsp ground black pepper
• 50 gm butter + 2 tbsp butter
• grated cheddar cheese (optional)
• salt to season

  Method:

1. Heat 2 cups of milk in a saucepan & put the bay leaf in it. Also add the cut fish pieces along with the prawns and poach in milk for 4-5 minutes. 
2. Remove the fish pieces from the milk and keep aside. Discard the bay leaf. The milk is now infused with strong fish juices, ready to be used afterwards.
3. Boil the potatoes in some salted water until a fork can easily pierce through in. Remove the skins and keep aside.
4. Heat 50 gm of butter in a saucepan & add the sifted flour to it. Simmer the heat. Now add the reserved fish infused milk to the floury butter and mix well continuously until no lumps remain. Throw in some salt and pepper for seasoning. Cook the sauce until it is slightly thickened. This is the Bechamel sauce. Please click here for a detailed recipe of the Bechamel sauce. Keep the sauce aside.
5. Heat 4 tbsp of milk in a saucepan. Pour the hot milk over the boiled potatoes with 2 tbsp of butter and some salt to it. Mash the potatoes well until smooth. Click here for a detailed recipe of the Mashed Potatoes. 
6. Preheat the oven to 180 degree Celsius.
7. Take an oval pie dish and all you need to do is layer up the things what you have prepared. First put the poached fish pieces as the base layer in the pie dish.  
8. Then slice the hard boiled egg and layer up on top of the fish pieces. 
9. Now pour the thick Bechamel sauce over the fish and eggs until it is covered. 
10. At this stage, layer up with some grated cheddar cheese if you want. 
11. Now take a spoon and cover the pie dish with the mashed potato prepared earlier. 
12. Place the pie dish into the oven and cook the pie until the Bechamel sauce under the pie bubbles away and the top layer turns brown. It will take approximately 20 minutes to look like the image below. 
13. Serve hot.