Making methi puri dough

Cup of Yum
1. Take whole wheat flour in a mixing bowl or pan. 
2. Add the following spices - asafoetida, turmeric powder, red chili powder and carom seeds (ajwain seeds). Also add salt as needed.
3. Add 1 cup tightly packed fresh fenugreek leaves/methi. Substitute 1 tablespoon dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.
4. With a spoon or with your hands mix everything very well.
5. 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.
6. Mix and begin to knead the dough. Knead the dough very well.
7. 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

1. Then pinch small or medium sized balls from the dough.
2. Take one dough ball and spread a bit of oil on it.
3. Roll to a small or medium or large round or poori.
4. 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

1. 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. 
2. 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.
3. Gently slid the rolled methi poori in the medium hot oil.
4. Nudge with a slotted spoon so that the methi puri fries well.
5. When one side become golden, turn over and fry the other side.
6. Fry the poori till they look crisp and golden.
7. Remove them with a slotted spoon draining as much oil as possible. Then place them on kitchen paper towels to absorb extra oil. 
8. Prepare all methi pooris this way. Once they cool at room temperature, then store them in an air-tight jar.
9. 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.