Vendhaya Pulka recipe

Wash and chop methi leaves and green chilies and keep them aside.

Firstly in a mixing bowl, add the wheat flour. Add salt methi leaves, chopped green chilies, coriander powder, and mix well. Add water gradually and knead the flour. Knead it into a soft, smooth, and pliable dough. Cover the dough with a muslin cloth and rest it aside for about 15 minutes.

Divide the dough into small equal-sized portions. Take each portion and make round balls out of it. Use a rolling pin and girdle and dust some wheat flour. Take a round portion of the dough and place it on the flour-dusted area. Start rolling out the dough until we get a round or circular disc-like shaped roti. The size of the phulka should not be too thick nor thin.

Heat the tawa/skillet. Take the phulka in your hands and place it on the tawa. Cook the bottom side for few seconds on medium flame. When slight air bubbles appear at the top flip it and cook the other side very well. Lift the phulka with the help of pair of tongs, flip it and place the phulka directly on the flame. Once the roti is placed on the flame, it begins to puff up. Immediately take the phulka out on a plate.

Place the methi phulka on a plate. Serve hot with veg stir-fries or veg curries and dal.