Methi Puri is an Indian puffed bread made using whole wheat flour and fresh fenugreek leaves. Here is a simple recipe of how to make it.
About This Recipe
Poori, it is a popular Indian Bread that is prepared using whole wheat flour and is deep fried. It is loved all over India and every state has its own way of serving it.
But today, we are giving this usual Poori a twist and adding some Iron goodness to it, that is fresh fenugreek leaves. Fresh fenugreek leaves are chopped and are added to the dough, rolled and then deep fried, to get these beautiful hot puffed Poori.
Along with adding nutrition, these fenugreek leaves also adds a hint of green colour to the Pooris that makes it even more appealing on the dining table. If you like, you can even puree the fresh methi leaves and add into the dough, to get a more prominent green colour.
These hot Pooris tastes delicious with almost any curry, sabzi, dal or even a simple raita. So next time you plan to make a Puri, try this version, Methi Puri and I am sure your family and guest will love it.
You can also pack them for your travel, as they last for long at room temperature. Just cover them in a foil paper and pack in an air tight container or a sealed box.
This Methi Puri is,
- Quick & Easy
- Crispy from outside & Soft from inside
- Slightly green in colour
- Perfect for festive meals
Flour – These Poori are prepared with whole wheat flour, but I like to add a little maida too to get a crispy texture. You can avoid adding maida and make them just with whole wheat flour too.
Sooji – This is a must in my Poori recipes. It adds to the texture of the Poori and makes them crispy after deep frying. So if you like crispy Poori like me, do not miss on this ingredients.
Fenugreek Leaves – This is the key ingredient that make this Poori different from others. I have chopped the fenugreek leaves finely and then kneaded in the dough, but you can even make puree and add in the dough for that beautiful green colour.
Ajwain – Ajwain or Carom Seeds adds a nice flavour in the Poori and is even considered good for digestion. As these Pooris are deep fried, Ajwain really helps.
Oil – You can use any vegetable oil to fry Poori
Salt and Sugar – Salt is much needed in the dough, but I also add a little sugar for slight hint of sweetness that makes these Pooris taste even more yummy and also compensates the bitter taste of methi.
Step By Step Recipe
Mix whole wheat flour, maida, sooji, sugar, salt, ajwain and 1 tsp oil in a bowl.
Add the chopped methi and mix well.
Add little water at a time and knead to make a tight dough.
The key to make good poori is to knead the dough really tight, so keep this step in mind.
Cover the dough with a cotton cloth and let it rest for 20-25 minutes.
Divide the dough into 18-20 pieces.
Roll each piece into a 4 inch circle.
Heat oil in a pan.
When the oil is hot, drop the poories in it and fry from both the sides till puffed and slightly brown.
Drain on a plate lined with kitchen paper.
To make it a bit healthier, I try to add some more veggies in the dough such as chopped or pureed spinach, grated carrot, grated beetroot etc. You can try these variations as well.
You can also add some spices such as turmeric powder, red chilli powder, chaat masala, finely chopped onions along with fenugreek leaves and make a masala fenugreek Poori.
You can even add some boiled and mashed potatoes in the dough to make a Aloo methi Poori.
You can mix other flours such as bajra, jowar or ragi along with whole wheat flour to make a healthy version of these Pooris.
This Methi Poori tastes great only when served hot, therefore you can store the dough instead. The dough will last in the refrigerator for about 3-4 days, in an air tight container.
Take it out and let it come to room temperature, before preparing Pooris out of the same.
This Deep Fried Indian bread can go along with most Indian Curries and Stir Fry’s. I love to serve it with my favourite Mathura Ke Dubki Wale Aloo, but you can also try other Aloo Curries such as Bhandare Wale Aloo Ki Sabzi, Aloo Matar Curry, Dum Aloo etc.
Serve it on its own even with your favourite pickle or a simple Raita. This Poori can also be served with any Indian Curry or even a creamy Dal.
You might like these Indian breads too:
- 2 cups Whole wheat flour
- 1/2 cup Maida / All purpose flour
- 2 tbsp Fine Sooji / Semolina
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Ajwain / Carom seeds
- 1 tsp Oil (Plus for frying)
- Fresh methi / fenugreek leaves (chopped)
- Mix whole wheat flour, maida, sooji, sugar, salt, ajwain and 1 tsp oil in a bowl.
- Add the chopped methi and mix well.
- Add little water at a time and knead to make a tight dough.
- The key to make good poori is to knead the dough really tight, so keep this step in mind.
- Cover the dough with a cotton cloth and let it rest for 20-25 minutes.
- Divide the dough into 18-20 pieces.
- Roll each piece into a 4 inch circle.
- Heat oil in a pan.
- When the oil is hot, drop the poories in it and fry from both the sides till puffed and slightly brown.
- Drain on a plate lined with kitchen paper.
- Serve with achar or aloo ki sabzi.