How to make Coriander Mint Puri

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.