Pudina Roti - पुदीना रोटी (Minty Flat Bread)

Hello Friends,

I had planted 2 mint plants last year in my small garden while everyone else was at the verge of dying (fall). But, guess what, I couldn't have believed it, the mint survived and kept spreading . It is not a big tree, but it is somehow creeping on the ground and has grown a bit. 


I have been plucking it once in a while to flavor my food, but this time I decided to try something "pudina (mint)" special. Now, what better way then to make pudina roti or rice. Everyone in my house is a roti fan, so thought of going with that. Before this, I had never made or eaten minty flat bread. So, googled and found quite a few different recipes. I took all the tips from everywhere, and here is the version that I liked and went for and boy am I glad I did, as we all loved it :)

Pudina Roti - पुदीना रोटी (Minty Flat Bread)

Ingredients
Whole Wheat Flour - 2 cups
Pudina (Mint leaves) - 2 cups (Fully packed)
Onion - 1 cup, finely chopped
Turmeric Powder - 1/2 tsp
Green chili - 2, finely chopped or you can use red chili powder, whichever you prefer
Amchur (Mango Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Oil - 1 tbsp
Salt - as per taste
Preparation

• Take a wide non-stick pan and add oil to it.
• Add onion and fry till they are translucent.
• Add all other ingredients except flour and mix well and let them cook/fry for 2-3 min.
• Don't let pudina leaves wilt, we just want them nicely mixed and flavored with spices and oil.
• Turn off the heat and let the mixture cool down.
• Add the pudina mix in the flour and mix well, don't add any water right now.
• After flour is completely mixed with pudina leaves, add warm water little by little and make into a smooth dough, just like any other flat bread dough.
• Heat a griddle on medium heat.
• Pinch a lemon size ball from the pudina roti dough and roll it into a desired sized circle of usual flat bread thickness.
• Place the roti on the griddle and by brushing very little oil or ghee, cook on both sides till nice golden spots appear, which means they are ready to be eaten.

Serving
Serve warm with your favorite chutney/pickle (you see sweet lime pickle made by my SIL in the pic) or gravy curry and yogurt or any other way you like. My son loved it just as it is, with nothing to go by.

That's all for now. Take care till next post.