Methi Puri | Methi ki Poori

Methi ki puri (मैथी की पूरी) is a crispy, perfectly fluffy, deep fried poori which is prepared with fresh fenugreek leaves (methi leaves). This is a flavoured and tasty variation of plain poori. To cook this puri, you need fresh fenugreek leaves but they are available only in winters. So you can make these puri with dried fenugreek leaves that is also known as kasuri methi. The mild bitterness and strong aroma will be delightful for your taste buds.

This methi ki puri has the goodness of fresh fenugreek leaves. Fenugreek leaves are good source of proteins, vitamins, potassium, magnesium and so many minerals. There are so many variations of puri but this methi ki puri has an aromatic taste. You can prepare methi puri with whole wheat flour or all purpose flour (maida).

Methi ki puri can be paired with any dry vegetable or curry. You can even take it along with pickles. I love this puri with aloo paneer ki sabji or aloo matar curry. You can serve for breakfast, brunch, lunch or dinner. It is also a good option to pack for travelling.

Course: Main course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

2 cup Whole Wheat Flour
Salt to taste
½ tsp Ajwain (Carom Seeds)
½ cup Methi (Fresh Fenugreek Leaves)
1 tsp. ghee
Oil for deep frying

Instructions:

Pick up the green fresh methi leaves, chop them finely and wash properly with water so that all dirt and dust have removed.
Take flour, methi, salt, ajwain and ghee. Mix properly to combine. Add required water and knead a tight dough.

Cover it and keep aside for 15 minutes.
After 15 minutes, make small balls by gently applying pressure.

Heat oil in a kadhai on medium heat.
Take a ball, flatten with your palm and roll out into small circle of 3-4 inch diameter which is thicker like chapatti.

If required, you can use some oil while rolling the puri.
Check, if the oil is hot by dropping a pinch of dough in the oil. It should come up immediately.
Drop puri in hot oil and puff up with the help of ladle.

When puri become light brown and crispy from one side, flip and cook from the other side.
When it becomes light brown from both sides, drain and keep on kitchen paper towel.
Serve hot with aloo matar ki sabji.

Tips:

If fresh fenugreek leaves are not available, add some crushed kasuri methi.
The oil should be hot otherwise puri will not puff up.
The dough should be tight and stiff.

Check out other fenugreek leaves recipe:

Aloo Methi ki Sabji

Comments

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight. To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...

Potato coins with cheese dip

Potato coins with cheese dip Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine: Indian...

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...

Restro Recipe

Search This Blog

Potato coins with cheese dip