Methi Puri (Poori) | Fresh Fenugreek leaves Bread

I am just waiting for this winter to get over, and spring to start. Yes we thought it started in February, but again it was freezing cold. I just wish this winter to over soon and summer to start. To go on trips and day picnic’s and enjoy some yummy food, like this Fresh Methi Puri (Poori).

Meethi Puri (Poori) | Fresh Fenugreek leaves Puri

When it comes to trips, we get more hungry. We want to have all the outside food and at times special to do list of food items. But yes sometimes the journeys are long , for 1-2 days and you need some food handy. Many a times it is a necessity as it is difficult to get vegetarian food outside. I am even prepared for shorter duration like say 1-2 hrs, as when you travel with kids you don’t know when they get hungry.

Meethi Puri (Poori) | Fresh Fenugreek leaves Puri

So for this month, I have chosen the theme as Travel food, for the event I am hosting jointly withSrivalli’s Kid’s Delight Event. I am also sharing this with my another series of A-Z Recipe Challenge , where the letter for this month is F. So I decided to make this fresh Methi Puri (Poori) aka Fresh Fenugreek leaves Bread for the letter F and also as my first Travel food in this series.


Why Puri

Back in my childhood, when we use to go to our native in trains, my mom use to always make Puri sabji.   Those are quick to make and stay fresh longer, specially in Indian climate. Puri is loved by one and all, kids and elders alike. The best thing is that you can spread some pickle , roll it and hand it over to your kids. It comes in handy when we want a clean and fuss free travel.

Meethi Puri (Poori) | Fresh Fenugreek leaves Puri


Steps in Methi Puri

As you all know I love sneaking veggies in any food I can. I had puri’s planned for my dinner. I thought of sneaking this fresh and tender methi greens from my garden. I finely chopped them and added to my dough. Rest the procedure is similar to Masala Puri. The result is a soft , yummy and a colorful Methi Puri which kids would just love to sneak in.

You can eat it with any vegetable on the side if you wish, but it’s really not needed. Just roll it up and enjoy or may be tea along side. If you need something more chatpata spread some pickle and you are good to go. This Methi Puri’s are perfect as a travel food too.

Meethi Puri (Poori) | Fresh Fenugreek leaves Puri

Ingredients

  • 1 Cup Whole Wheat Flour (Ata)
  • 1 tablespoon of Oil for kneading
  • 1 teaspoon of Cumin Seeds (Jeera)
  • 1/4 teaspoon of Turmeric Powder (Haldi)
  • 1/2 teaspoon of Asafoetida (Hing)
  • 1/4 Cup Chopped Methi Leaves
  • Salt to taste
  • Water for kneading dough
  • Oil for frying

Preparation

  • Add the Ata, Jeera, Haldi, Asafoetida, Oil and salt in a bowl.
  • Give it a quick mix so that the ingredients mix well together.
  • Now add the methi leaves and rub the dough in it so that it is well incorporated.
  • Now knead the dough by slowly adding water. Do not add too much water at a time. We want a semi stiff dough and not a soft dough.
  • If the dough is soft, it is difficult to roll the puri’s and the puri’s absorb a lot of water.
  • Once kneaded let the dough rest for 20-30 minutes minimum.
  • One can make immediately too, but it is always a good idea to let the dough rest.
  • When the dough is ready, make small balls out of it around 1 inch in diameter.
  • While making balls knead it between your hands, and form a ball by gently applying pressure.
  • Then flatten the ball. (Make smaller size balls, if small puri’s are required.)
  • In a kadai or deep bottom pan, add oil and let it start heating.
  • In the mean time, roll the puri’s in around 3 inch diamter.
  • Do use oil while rolling the puri’s. This helps in rolling.
  • One can use dry flour (Ata) too, but I always use oil, the reason is , If we use flour, the oil gets dirty with the flour. This is the tip given by my mother.
  • The puri’s should be rolled evenly to puff up.
  • Check if the oil is hot, by inserting a tiny bit of flour in the oil. It should come up immediately.
  • Once the oil is hot start frying the puri’s. Dip the puri in hot oil.
  • Let it come up and then with the back of your spatula, slowly tap it. This helps in puffing the puri’s.
  • Once puffed reverse it and let it cook on the other side.
  • Some Puri’s might not get puffed. So reverse it if the underside is cooked.
  • Once cooked remove it on an absorbent paper.
  • Hot and yummy puri’s are ready.
  • Serve it as is or with Chole, Potato Bhaji, Kheer, Aloo Saag, etc. The possibilities are endless. It even goes well with tea.

Notes

  • 1 Cup = 240 ml
  • The oil should be hot for frying.
  • Do not keep on turning it upside down again and again, it is not needed.
  • Just once after it puffs up and you are good to go.
  • Do not immediately put the spoon after dropping the puri’s, wait for a few seconds.



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5 from 1 vote
Meethi Puri (Poori) | Fresh Fenugreek leaves Puri
Prep Time
10 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
30 mins
 

This perfectly puffed up Methi puri (poori) aka Fresh Fenugreek leaves fried bread are loaded with protein rich Methi and is a perfect travel food.

Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Fenugreek, Methi, Poori, Puri
Servings: 4 people
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup Whole Wheat Flour Ata
  • 1 tablespoon of Oil for kneading
  • 1 teaspoon of Cumin Seeds (Jeera)
  • 1/4 teaspoon of Turmeric Powder (Haldi)
  • 1/2 teaspoon of Asafoetida (Hing)
  • 1/4 Cup Chopped Methi Leaves
  • Salt to taste
  • Water for kneading dough
  • Oil for frying
Instructions
  1. Add the Ata, Jeera, Haldi, Asafoetida, Oil and salt in a bowl.
  2. Give it a quick mix so that the ingredients mix well together.
  3. Now add the methi leaves and rub the dough in it so that it is well incorporated.
  4. Now knead the dough by slowly adding water. Do not add too much water at a time. We want a semi stiff dough and not a soft dough.
  5. If the dough is soft, it is difficult to roll the puri’s and the puri’s absorb a lot of water.
  6. Once kneaded let the dough rest for 20-30 minutes minimum.
  7. One can make immediately too, but it is always a good idea to let the dough rest.
  8. When the dough is ready, make small balls out of it around 1 inch in diameter.
  9. While making balls knead it between your hands, and form a ball by gently applying pressure.
  10. Then flatten the ball. (Make smaller size balls, if small puri’s are required.)
  11. In a kadai or deep bottom pan, add oil and let it start heating.
  12. In the mean time, roll the puri’s in around 3 inch diamter.
  13. Do use oil while rolling the puri’s. This helps in rolling.
  14. One can use dry flour (Ata) too, but I always use oil, the reason is , If we use flour, the oil gets dirty with the flour. This is the tip given by my mother.
  15. The puri’s should be rolled evenly to puff up.
  16. Check if the oil is hot, by inserting a tiny bit of flour in the oil. It should come up immediately.
  17. Once the oil is hot start frying the puri’s. Dip the puri in hot oil.
  18. Let it come up and then with the back of your spatula, slowly tap it. This helps in puffing the puri’s.
  19. Once puffed reverse it and let it cook on the other side.
  20. Some Puri’s might not get puffed. So reverse it if the underside is cooked.
  21. Once cooked remove it on an absorbent paper.
  22. Hot and yummy puri’s are ready.
  23. Serve it as is or with Chole, Potato Bhaji, Kheer, Aloo Saag, etc. The possibilities are endless. It even goes well with tea.
Recipe Notes

1 Cup = 240 ml The oil should be hot for frying. Do not keep on turning it upside down again and again, it is not needed. Just once after it puffs up and you are good to go. Do not immediately put the spoon after dropping the puri’s, wait for a few seconds.


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Meethi Puri (Poori) | Fresh Fenugreek leaves Puri - This perfectly puffed up Methi puri (poori) aka Fresh Fenugreek leaves fried bread are loaded with protein rich Methi and is a perfect travel food.


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