on Jul 25, 2018, Updated Jan 24, 2024 Mint is one those greens that I simply cannot live without. I love using fresh mint leaves for my cuppa tea or Mango Iced Tea. But, there are times when fresh mint is just not available. During such days, Dry Mint Powder saves my day! Wanting to make Pudina Laccha Paratha out of the blue? Rely on a jarful of Homemade Dry Mint Powder then. Dry Mint Powder is good for health as it bolsters smooth digestion. In the ancient times, this powder was also used to clean and whiten the teeth. Moreover, it also cured stomach ache and chest pain. So, do keep this powder handy to meet your #healthgoals. I remember my mom and dad sitting on the floor with large sheets of newspaper spread in front of them picking leaves from the bunches of mint which would eventually be dried and ground to make Dried Mint Powder. This dried mint powder was then stored in a small glass jar and when the mint went off the market during summers, the powder compensated for its disappearance. When I got married, the bunches of mint that were brought home doubled and my share was kept safe till I visited my parents or they came over. This is the first time when I am drying my own mint to make Dry Mint Powder as my parents are not in India for a long time and my kitchen must have a jar of this powder at all times. A kilogram of mint will give you not more than ½ cups of powder, but it is added in very less amount, so is good to last for almost a year. If your usage is more, you can dry more leaves. Here is how to do it.
About This Recipe
A powder made by drying the fresh mint mint leaves is called mint powder or dried mint. It is used mostly in Indian cuisine to flavour the dishes when fresh mint is not available.
Process
To dry mint, you have to clean the leaves and wash them nicely. Drain as much water as possible. Line the leaves on a kitchen towel or on a newspaper. Keep them in sun for 6-8 hours until the leaves are totally dried and are crisp. Grind to make a smooth powder.
How to dry them in Oven?
You can also dry the mint leaves in a an oven. Heat the oven at 180 Degrees F (80 Degrees C). Spread the drained mint leaves on a baking tray and keep them in the oven for two hours.
Usage Ideas
I add this powder in raitas, marinade for grilling meat or vegetables, for making pudina lachha parathas and salad dressings.
Storage Suggestions
Store the powder in an airtight container in a cool and dry place. I make this powder in big batches and prefer to store the bulk in refrigerator and just take out a small amount for daily use. This way, it keeps good for a very long time.
Step by Step Recipe
Clean the mint by picking the leaves and discarding the stems. Wash the leaves nicely under running water to get rid of any mud and chemicals. Strain nicely to get rid of most of the water. Spread the leaves on a large baking sheet or large plates lined with a cotton cloth. Keep the plate in strong sun for 6-8 hours. Grind the dry leaves in a blender to make a fine powder. Store dry mint powder in an airtight container for up to a year.
