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 methi puri.
Methi Puri is an Indian fried puffed bread made using whole wheat flour and fresh fenugreek leaves. It has been our family favourite since years. Although I do not make poories very often, but sometimes when I wish to indulge myself with finger licking, good Indian food, that’s when these show up on the table.
To make it a bit healthier, I try to add stuff like spinach, beetroot and methi into my dough and lower my guilt just a little bit. This time, when I made Mathura ke Dubki Wale Aloo, these Methi Puri were also prepared as an accompaniment.
Perfect combination with any Indian curry, these Poori are a good option for kids’ lunch box as well.
Oh, that spellbinding aroma of piping hot Poorie is so tempting that while frying some, I munch one or two Methi Poories along with Adrak Wali Chai and it refreshes me instantly!
As Monsoon is coming soon, do plan out a special menu of Methi Puri, aloo and relish them soon. Here’s my recipe for preparing finger-licking Poori, go ahead, note it down.
Methi Puri Recipe
Methi Puri is an Indian puffed bread made using whole wheat flour and fresh fenugreek leaves. Here is a simple recipe to make it.
- 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.
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