Pudina Puri Recipe | Mint Leaves Puri
Pudina puri or mint leaves puri is a simple and quick recipe that you can serve with any sabzi/curry or can even enjoy them with curd and pickle. You can even enjoy them with a hot cup of tea/coffee.
These puris have a dash of mint leaves in them. You can even add chopped methi leaves instead of mint leaves. Or you can even omit adding any herbs and prepare masala pooris. We have already shared the recipe for Spicy Masla Puri.
If you don’t want to use fresh mint leaves, then you can use mint leaves powder. Also, if you want to store mint leaves for a long time, do have a look at our tip on How to make Mint Powder using Convection & Microwave
Puris are perfect for packing for tiffin/lunch box. The main advantage is that you can also carry them for your picnics or journey.
Some tips & variations to make Pudina Puri Recipe :
- If you want to avoid fried stuff, then instead of preparing puris, you can make parathas (or as we Gujaratis call it – theplas) by following the same method.
- We have pureed mint leaves by adding about a tablespoon of water. But instead of making puree, you can also finely chop the leaves and add them to the flour.
- After you pluck the mint leaves, soak them in a bowl of salt water for 5-10 minutes and then wash them thoroughly in running water.
You can serve these puris as normal puris with any gravy sabzi/curry like –
Sev Tamatar ki Sabzi
Restaurant Style Mixed Vegetable Sabzi
Mixed Vegetables in Spinach Gravy
You may even serve them with these raitas/accompaniments –
Sweet Potato Raita
Strawberry & mango chutney
Pudina Puri | Mint Leaves Puri
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Ingredients (1 cup = 240 ml)
- 1 cup whole wheat flour/gehun ka atta
- ⅓ cup mint leaves/pudina + 1 tablespoon water for blending
- 1 teaspoon coriander powder/dhaniya powder
- 1 teaspoon jeera/cumin powder
- ½ teaspoon chaat masala
- ¼ teaspoon asafoetida/hing
- 1 tablespoon oil + ¼ teaspoon oil
- salt to taste
- water for kneading dough
- Take mint leaves in a mixer jar and add about 1 tablespoon water and blend to a smooth paste.
- In a wide bowl, combine wheat flour, dhaniya powder, jeera powder, chaat masala, hing, salt and 1 tablespoon oil. Knead into a stiff dough adding water gradually. In the end, add ¼ teaspoon oil and knead well. Cover and keep aside for 15-20 minutes.
- Divide the dough into equal portions and make round balls. Roll out each ball into small puri shape.
- Heat the oil in a deep frying pan and fry puris till they puff-up and become light golden in colour.
- Serve hot with pickle and curd.
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