Mint Flake | Pudina Powder

How to Use Mint Flake in Your Cooking

Panipuri Water: Add 1-1.5 tsps to the tamarind-spice water. This is one of the most important uses of pudina in Indian street-food style dishes. It gives a signature cooling aftertaste to the panipuri.

Lassi and buttermilk: Mix 0.25 tsp with a glass of cold masala buttermilk or lassi. It gives a clean flavour without overpowering the texture.

Lemonade and Sharbat: Stir in a pinch of flakes with nimbu paani or any summer drink. It works particularly well with roasted jeera and black salt for a proper jaljeera drink.

Chaat and Bhel: Sprinkle some flakes directly over chaat dishes such as dahi bhalla, bhel puri, or aloo chaat before serving. 

Gravies for Paneer and Vegetables: Add 0.5 teaspoon to the onion-tomato masala base of any dish where you want a little herby taste in the background.

Sourcing and Origin

Hathi Masala sources high-quality mints from farms across Gujarat. The climate and nutrient-rich soil of these regions produce mint that is more aromatic and contains higher levels of menthol. Fresh leaves are hand-picked at just the right time, before the plant starts to flower, when the menthol is strongest and the aroma is at its best. These leaves are then cleaned, carefully dried, and processed at the Hathi Masala facility. The yellowed, overripe, or those that have a weak smell are rejected before processing.

De-Hydrated Mint Leaves

Where is pudina flake mainly used in Indian cooking? 

It has been widely used in raita, chutneys, panipuri, and masala buttermilk. You can also add it over chaat, bhel, and dahi bhalla. It’s best for any dish where you want pudina flavour without chopping the fresh leaves.

How much pudina flake should I use per dish? 

You can use about 0.5 tsp in raita or a glass of masala buttermilk. Use about 1.5 tsps if you’re making golgappa water or green chutney. Add a small pinch on the top of the chaat or any summer drink. Always add a smaller amount at first and adjust it later.

How do I check if dried pudina is good? 

The smell test is the best way to check this. Open the pack, and if it immediately gives you a fresh, cool, and strong fragrance, it’s the right quality. If there’s a faint or nonexistent smell, the menthol compound has already been lost during processing. 

What are the differences between mint flake and pudina powder? 

Both of them are made from the same ingredient, dried pudina leaves, but they have different textures. Mint flakes are small, roughly ground pieces of dried pudina leaves. Pudina powder is finely ground. 

How does dried mint lose its smell, and how does hathi masala prevent this? 

The sharp fragrance of mint leaves is due to the active compound menthol. A traditional grinding machine generates heat, which evaporates this compound. Hathi masala uses a cryogenic grinding technology that cools the leaves to -150°C before grinding. These flakes are then immediately packed in 3-layer packaging. 

How can I store pudina flakes at home? 

Transfer the flakes to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture, heat and direct sunlight. Always use a dry spoon. Use it within 18-24 months of opening.

Does hathi pudina powder contain artificial colour or flavour?

No. The rich green colour comes from the dried mint leaves themselves. The key compound, menthol, is responsible for its refreshing smell and taste. It doesn’t contain any artificial colours, dyes, or preservatives. Every batch is lab-tested for purity and safety.

Can I use pudina flakes in cold drinks during summer? 

Yes. It’s one of the best uses of mint. Stir in a pinch of these flakes to nimbu paani, masala buttermilk, jaljeera water, or any summer drink. The menthol compound adds a cooling effect. It dissolves well with cold water and gives a refreshing effect.

Can I use pudina flakes in hot dishes, or only in cold ones? 

You can use it for both. Add it directly to cold dishes like raita, drinks, and chaat. For cooked dishes like pudina gravy or dal, add it at the end. Avoid adding it at the beginning or during cooking.