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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.
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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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu