Thursday, November 12, 2015

MInt - Coriander Spicy Poori

Pudina/Mint and Coriander leaves Poori is a spicy fried dish. You can have them for breakfast, or as snack or even for dinner. I have added some moong dal (soaked) to the dough and it taste, crispy in between the bites.
Just thought of using pudina which was there in the fridge, brought it for making green chutney but was lazy to do it. I just thought of using it for pooris and the poori came out very tasty though it was not fluffy since moong dal was added. Tasted very nice with the aroma of pudina. So the recipe is here for you to try it out.
Let us see some benefits of having Pudina/Mint leaves in our diet.
Fresh herbs are essential for a healthy diet and they provide wide range of health benefits. Mint has the highest antioxidant capacities. They are good for allergies since they contain anti-oxidant and anti -inflammatory properties. They are good for common cold and sore throat. It is also good for indigestion and helps to ease the digestion. Mint contain a small amount of potassium, magnesium, calcium, phosphorus, vitamin C and Vitamin A 3. Mint also contain a little amount of fiber.
Do remember that one must take care with mint product if you have or had gallstones.

Things Needed :

To Mix : 
Moong Dal : 2 to 3 Tablespoons
Wheat Flour : 2 to 3 cups.
Salt : as required
Pudina coriander mixture 
1 Tablespoon of oil

To Grind :
Mint/Pudina : 1 bundle (small bundle)
Coriander : 1 Small bundle
Green chilly : 2
Garam Masla : 1 Teaspoon
Ginger : an inch
Jeera/Cumin seeds : 1 Teaspoon
Ingh/Asfoetida : a pinch
Turmeric powder : a pinch

To Fry :
Oil :  1 1/2 to 2 cups.

Method :

1. Wash and soak moong dal for 10 to 15 minutes.
2. Wash and remove only the leaves of mint/pudina, wash coriander leaves and green chilly.
3. Wash and remove the outer layer of ginger and wash it again. Cut it into small pieces.
4. Now grind pudina leaves. coriander leaves. ginger pieces. green chilly and garam masla powder together.

5. You can add little water to grind it. Remove it from the mixi jar.
6. Now Take a big pan and add wheat flour, salt and a tablespoon of oil. Mix the flour nicely.
7. Remove the water from the soaked moong dal and add moong dal to wheat flour. Mix it thoroughly. Add ground leaves paste. Mix it well.
8. Now add water (if required) and prepare the dough. (thicker than chapati dough).
9. Divide the dough into small portion and roll them as a small ball.

10. Use little oil and roll them as pooris. Arrange them in a plate.
11. Keep a pan on the fire and heat. Add oil and let it be hot.

12. Fry poori one by one and remove and put it on a kitchen tissue.

13. Serve hot pooris with a side dish you have prepared.
14. Serve with a cup of curd and curry and some onion or cucumber slices.

15. We had Mint -Coriander Spicy Poori with Brinjal Curry.

 Note :

Do not use more water since dough may turn soft and absorb more oil. Do not add more water while grinding the leaves. Adding moong dal is optional. You can add more chilly. (optional). You can also add red chilly instead of green chilly. Taste differ. The pooris may not turn that fluffy.
Time : 30 Minutes
Serves : 3 to 4.


  1. very nice Spicy poori love the addition of moong dal, Happy Diwali to you and your family.

    1. Thank you Swathi Iyer...Happy Deepavali to You all too..

  2. Different than the usual pooris...

  3. Very flavourful and delicious poori...inclusion of moong dal was good idea:)