methi puri recipe | how to make methi puri | methi poori
swapna madhuker
November 6, 2018
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2 min reading time
Here, I have used wheat flour as the base for this recipe, and have given the healthy twist to this recipe. but it is also prepared with maida or plain flour which offers more flavour and taste. secondly, i have used fresh green methi leaves or fenugreek leaves which can be easily replaced with the frozen one / kasuri methi. use the frozen only if you do not have access to fresh one. lastly, deep fry these puris in a low flame in small batches. the puri turns crisp and evenly cooked in a low flame.
Ingredients
- 2 cup wheat flour/atta
- ¼ cup rava / semolina / suji fine
- 1 tsp cumin / jeera
- 1 tsp pepper crushed
- ¼ tsp ajwain / carom seeds
- pinch hing / asafoetida
- 2 tbsp ghee / clarified butter
- ½ tsp salt
- ¾ cup methi / fenugreek leaves finely chopped
- ¼ cup water
- oil for frying
Method
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Take 2 cups wheat flour and add ¼ cup rava, 1 tsp cumin, 1 tsp pepper, ¼ tsp ajwain, pinch hing, 2 tbsp ghee and ½ tsp salt
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crumble and mix well making sure all the spices are mixed well.
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further, add ¾ cup methi and ¼ cup water.
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knead a tight dough well-adding water as required.
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dust wheat flour and roll slightly thick as of poori.
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using a cookie cutter / glass cut small round puri.
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fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
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fry on medium flame till they turn crispy and golden in colour.
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drain off the methi puri over kitchen paper to absorb excess oil.
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finally, serve methi puri with evening chai or store in airtight container for a month.
