Methi Puri
User Reviews
5
Methi Puri
Description
Methi Puri combines whole wheat flour with fenugreek leaves (fresh or dried) and a blend of spices: asafoetida, turmeric, red chili powder, and ajwain seeds. The dough is kneaded firmly with oil and water, rested for 20 to 30 minutes to develop gluten and relax the dough, making it easier to roll.
The puris are rolled from small dough balls into medium or large rounds and scored with knife cuts before deep frying. This method helps them cook evenly and crisp throughout. The result is a dry, crisp flatbread with aromatic spice notes and the distinctive flavor of fenugreek leaves that adds a slightly bitter, herby element typical in Indian cooking.
Methi Puri can be served alongside curries or eaten as a snack. Variations in the amount and type of spices allow customization of the flavor profile to fit personal preference.
The recipe scales easily and spice levels may be adjusted. The dough should be firm, not soft like chapati dough, to ensure proper texture after frying.
Ingredients
- 2 cups whole wheat flour (atta) or 240 grams whole wheat flour
- 1 cup fenugreek leaves fenugreek leaves) or 1 tablespoon dry fenugreek leaves, tightly packed; fresh
- 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 teaspoons neutral cooking oil generic cooking oil
- salt as required
- neutral cooking oil for deep frying, as required, generic cooking oil
Instructions
Making methi puri dough
- Take whole wheat flour in a mixing bowl or pan.
- Add the following spices - asafoetida, turmeric powder, red chili powder and carom seeds (ajwain seeds). Also add salt as needed.
- Add 1 cup tightly packed fresh fenugreek leaves/methi. Substitute 1 tablespoon dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.
- With a spoon or with your hands mix everything very well.
- Then add 3 teaspoons of oil and ⅓ cup of 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.If you want to make puffed poori then do not give cuts to the rolled puri.
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 slid the rolled methi poori in the medium hot oil.
- Nudge with a slotted spoon so that the methi puri fries well.
- When one side become golden, turn over and fry the other side.
- Fry the poori 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 pooris this way. Once they cool at room temperature, then store them in an air-tight jar.
- Serve methi poori as 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
- This recipe can be doubled or tripled to make larger batches.
- Adjust spice quantities according to your taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16large-sized methi poori
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 156mg | 7% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 10IU | 0% |
| Calcium | 67mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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