Methi puri

 

Methi puri

Methi puri is crisp, tasty and spiced puri made with whole wheat flour, fenugreek leaves and spices.

Prep Time    :  30 mins

Cook Time   :  20 mins

Total Time    :  50 mins

Servings       : 15 to 16 large sized pooris

Ingredients

2 cups whole wheat flour (atta) or 240 grams whole wheat flour

1 cup tightly packed fresh methi (fenugreek leaves) or 1 tablespoon dry fenugreek leaves

1 pinch asafoetida (hing)

¼ teaspoon turmeric powder (ground turmeric)

¼ teaspoon red chili powder (or cayenne pepper or paprika)

½ teaspoon ajwain seeds (carom seeds)

⅓ cup water or add as required

3 teaspoon oil

salt as required

oil for deep frying

Instructions

making methi puri dough

Take 2 cups whole wheat flour (240 grams) in a mixing bowl or pan. 

Add the following spices - a pinch of asafoetida, 1/4 tsp turmeric powder, 1/4 tsp red chili powder and 1/2 tsp carom seeds (ajwain seeds). Also add salt.

Add 1 cup tightly packed fresh fenugreek leaves/methi. Substitute 1 tbsp dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.

With a spoon or with your hands mix everything very well.

Then add 3 tsp oil and 1/3 cup water. The amount of water depends on the quality of whole wheat flour, so add water accordingly.

Mix and begin to knead the dough. Knead the dough very well.

Knead very well to a firm dough. The dough should not be soft like a chapati dough. Cover and keep aside for 20 to 30 minutes.

rolling methi puri

Then pinch small or medium sized balls from the dough.

Take one dough ball and spread a bit of oil on it.

Roll to a small or medium or large round or poori.

With a knife give cuts on the rolled poori. This is done so that the poori does not puff up while frying. You can also use a fork.

frying methi puri or poori

Heat oil in a kadai for deep frying. Add a tiny piece of the dough in the oil. If the dough piece comes up quickly and steadily, then the oil is hot enough for frying. 

If it comes too fast, the oil is very hot. If it comes slowly, the oil is not hot enough. Keep a medium temperature while frying.

Gently slide the rolled methi poori in the medium hot oil.

Nudge with a slotted spoon so that the methi puri fries well.

When one side becomes golden, turn over and fry the other side.

Fry the pooris till they look crisp and golden.

Remove them with a slotted spoon draining as much oil as possible. Then place them on kitchen paper towels to absorb extra oil. 

Prepare all methi puris this way. Once they cool at room temperature, then store them in an air-tight jar.

Serve methi poori as a tea time snack with a cup of tea. You can also serve them with potato curry or dum aloo or chana dal or gravy dish of your choice.

Notes

The recipe can be doubled or tripled.

The amount of spices can vary as per your preference.