Skip to Content

Methi Puri (Poori) | Fresh Fenugreek leaves Bread

Sharing is caring!

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

This post may contain affiliate links· Please read our Privacy Policy for details. You can jump to the recipe, but you will miss the tips and tricks mentioned in the post

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.



Few more similar recipes


Meethi Puri (Poori) | Fresh Fenugreek leaves Puri

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
Print Pin Rate Save
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Fenugreek, Methi, Poori, Puri
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 30 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.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

If you tried this recipe, please comment below, and do not forget to rate the Recipe.

Also, I would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @cookwithrenu_ad on Instagram.

Subscribe to my email list to get the new recipes straight into your mailbox.


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.


Linking this with

A-Z Recipe Challenge
BM Logo

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


Disclaimer & Privacy Policy

Sharing is caring!

Recipe Rating




seema sriram

Sunday 31st of March 2019

we all get so passionate about methi once we get on that flight. imagine the amount of pains we take to save them in winter. So glad to see these puffy puris.

CookwithRenu

Sunday 31st of March 2019

Thank You

Suma Gandlur

Thursday 28th of March 2019

Those are some flavorful and yummy pooris fit for any occasion.

CookwithRenu

Thursday 28th of March 2019

Thank You

Sasmita Sahoo Samanta

Wednesday 27th of March 2019

Methi puris are one of our favorite ! Look so inviting and perfectly puffed as well . A lovely combo with some pickle and surely with masala chi.

CookwithRenu

Wednesday 27th of March 2019

Thank You

Jolly

Wednesday 27th of March 2019

Methi puris are one of our all time favourite breakfast, I usually make it on weekends brunch with any aloo curry. I too packed these methi pooris while travelling time. Loved these perfectly fluffy pooris.

CookwithRenu

Wednesday 27th of March 2019

Thank You

Paarul

Tuesday 26th of March 2019

Perfectly puffed poori, great to go with some pickle, This is almost a go to combination for our travel meals and Sunday breakfast with masala chai.

CookwithRenu

Tuesday 26th of March 2019

Thank You