⅓cupmint leaves/pudina + 1 tablespoon water for blending
1teaspooncoriander powder/dhaniya powder
1teaspoonjeera/cumin powder
½teaspoonchaat masala
¼teaspoonasafoetida/hing
1tablespoonoil + ¼ teaspoon oil
salt to taste
water for kneading dough
Instructions
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.
Video
Notes
•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.