Methi Puri (Poori) | Fresh Fenugreek leaves Bread

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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 be 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).

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 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.

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 other 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, especially in the 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.

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 these fresh and tender methi greens from my garden. I finely chopped them and added them 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 maybe tea alongside. If you need something more chatpata spread some pickle and you are good to go. These Methi Puri’s are perfect as a travel food too.

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 and the puri’s absorbs a lot of water.
• Once kneaded let the dough rest for 20-30 minutes minimum.
• One can make it 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 puris are required.)
• In a kadai or deep bottom pan, add oil and let it start heating.
• In the meantime, roll the puri’s in around 3-inch diameter.
• Do use oil while rolling the puris. 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 puris 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 puris.
• Once puffed reverse it and let it cook on the other side.
• Some Puris might not get puffed. So reverse it if the underside is cooked.
• Once cooked remove it on an absorbent paper.
• Hot and yummy puris 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, wait for a few seconds.

Few more similar recipes

• Bedai (Dal Puri’s)
• Missi Puri\Masala Puri
• Palak (Spinach) Puri’s
• Beetroot Puri
• Bhatura (Without oil in dough or Baking pwd in dough)

Methi 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.

5 from 1 vote

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Course: Breakfast, Main Course

Cuisine: Indian

Keyword: Fenugreek, Methi, Poori, Puri

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 30 minutes minutes

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

• 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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Srivalli’s Kid’s Delight event, guest hosted by Renu themed on Travel Food for Kids.

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