How to make Coriander Mint Puri
This recipe is contributed by Member Sarika Luthra.
Main Ingredients : coriander leaves (धनिये के पत्ते ), Mint leaves (पुदीने के पत्ते )
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Coriander Mint Puri checkout Kothimbir Wadi, Kothimbir Wadi, Kothimbir Wadi with Cheese Sauce, Kothimbir Vadi - SK Khazana . You can also find more Snacks and Starters recipes like Tofu Satay Ragi Jaggery Cookies Masala Cheese Kachori Masala Chilli Cheese Toast
Coriander Mint Puri Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Coriander Mint Puri Recipe
coriander leaves 1/2 cup
Mint leaves 1 bunch
Caraway seeds (ajwain) 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Yogurt 2 tablespoons
Refined flour (maida) 1/2 cup
Whole wheat flour (atta) 2 cups
Oil 2 tablespoons
Method
Step 1
Blend together mint leaves and coriander leaves with sufficient water and make a fine paste.
Step 2
Combine together whole wheat flour, refined flour, caraway seeds, salt, red chilli powder, coriander powder, yogurt, oil, mint-coriander paste and sufficient water and knead a soft dough.
Step 3
Divide the dough into equal portions and roll them into puris.
Step 4
Heat oil in a non stick kadai and deep fry till golden brown.
Step 5
Serve hot with chutney.
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