Oct 27, 2012

Methi Puri

Methi  Puri or Methi Masala Puri

A ddep fried Indian bread, made of fenugreek leaves (methi), spices and wholewheat (atta). Best with aloo curry / dal or with tea / coffee as a snack !!!

Makes : 20 - 22 methi puris


Please use same measuring cup to measure wholewheat and water.

1 cup / 200 ml wholewheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon sooji (rawa / semolina)

2 teaspoon besan (gram flour)

1/2 teaspoon salt

3/4 teaspoon red chilli powder 

1/4 teaspoon turmeric powder

½ cup  chopped  methi leaves

¼ cup + 3 tablespoon  water (use as needed)

Oil to fry (approximately 300 ml)


Wash and clean methi leaves. Drain out water thoroughly and chop finely.

In a wide bowl, mix all the ingredients except the water and oil.

Add the water little at a time (first start with ¼ cup water and later adjust with 1 – 3 tablespoon water and make a dough (not very soft like chapatti dough) or medium soft.

Divide puri dough into 20 - 22 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid or any other fantastic shape with the help of a biscuit cutter.

In a kadai / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides until light golden color. Drain on paper towels to absorb extra oil and serve hot with Dal or any North Indian gravy dishes / Aloo ki Bhaji of your choice or serve as a snack with tea or coffee.

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