Pudina Puri, Pudina Masala Puri
by Tarla Dalal
Added to 999 cookbooks
This recipe has been viewed 48295 times
pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with amazing 17 images.
pudina puri is a quick and easy puri variation which tastes heavenly. This irresistible Pudina Puri dough is made of pudina (mint leaves), plain flour and Indian spices which is then deep fried.
pudina puri has ingredients that are basic and can be found in our homes easily. We have combined pudina, cumin seeds, green chillies, lemon juice, sugar and salt along with water in a blender and blend into a course paste. You can also roughly or finely chop and add the mint leaves if you wish. Further we, have combined plain flour, prepared mint paste, oil which make the puri soft and knead it into a stiff dough. Next, we have divided the dough and rolled it into small circles and deep fried them until they puff up and are golden brown from all the sides. The oil should neither be too hot or too cold.
To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the puri quickly. If it takes a lot of time, the oil is not hot enough and this would make the masala pudina puri absorb a lot of oil. Gently press the puri with the slotted spoon to get a fluffy pudina puri.
mint leaves puri adds up to my comfort food meal when had along with pindi chole, the combination is mind-blowing. I usually make this on Sunday for brunch. Also, you can pack and carry along in your tiffin.
pudina puri recipe dough is pepped up with myriad ingredients like mint leaves, cumin seeds and lemon juice, gives rise to tasty and aromatic puris that are so flavourful that they can be served with just a bowl of raita, or an elaborate Subzis / Curries too, depending on the occasion.
Enjoy pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with detailed step by step recipe photos and video.
- To make pudina puri, combine the mint leaves, cumin seeds, green chillies, lemon juice, sugar, salt and 1 tbsp of water in a mixer and blend into a coarse paste.
- Transfer the paste into a deep bowl, add the plain flour and 1 tbsp oil, mix well and knead into a stiff dough using enough water.
- Divide the dough into 14 equal portions and roll out each portion of the dough into a 50 mm. (2”) diameter circle.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the pudina puri immediately.
Pudina Puri video, Masala pudina puri
Pudina Puri, Pudina Masala Puri recipe with step by step photos
Pooris or puris are popular Indian fried bread. They are usually served as a side dish with subzi or curries especially made with potatoes. In the Northern region, they are served with sooji halwa while in the Western region, they are served with shrikhand or aamras. Poori is considered as a heavy food so, if you are someone facing gastric issues, do add a little ajwain the poori dough. A similar version called Lucchi is popular in Eastern India. Like pudina puri recipe | masala pudina puri | pudina poori | then our website even has a huge collection of poori variations which you can refer and learn delights like :
To prepare pudina paste for pudina puri recipe | masala pudina puri | pudina poori | in a mixer jar take mint leaves. Use tender, fresh mint leaves to extract maximum flavour, pick and wash them well before using.
Add cumin seeds.
Add green chillies. Adjust the quantity as per the spice you prefer.
Add lemon juice.
Add 1 tbsp of water.
Blend into a coarse paste. Instead of making puree, you can also finely chop the leaves and add them to the flour if you like.
To prepare dough for pudina puri recipe | masala pudina puri | pudina poori | take plain flour in a deep bowl.
Transfer the prepared mint paste into a deep bowl.
Add 1 tbsp oil. Oil can be swapped with melted ghee. This fat basically helps in making soft pudina pooris.
Mix well to combine all the ingredients. Add water as required to bind together all the ingredients. Knead into a stiff dough using enough water.
Divide the dough into 14 equal portions.
Roll out a portion of the dough into a 50 mm. (2”) diameter circle. If the dough is sticking a lot, apply a little oil to the rolling board and rolling pin which will help you roll the poori easily. The poori should neither be too thick or too thin.
To deep-fry pudina puri, heat the oil in a deep non-stick kadhai and drop a few puris at a time. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or no, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the puri quickly. If it takes a lot of time, the oil is not hot enough and this would make the puri absorb a lot of oil. Gently press the puri with the slotted spoon to get a fluffy puri.
Deep-fry mint leaves puri on a medium flame, till they turn golden brown in colour from all the sides.
Drain pudina puri | masala pudina puri | pudina poori | mint leaves puris | on an absorbent paper.
Serve pudina puri | masala pudina puri | pudina poori | mint leaves puris immediately.
Nutrient values (Abbrv) per puri
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