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

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