Simple, practical, and full of everyday flavour, methi puri recipe | how to make methi puri | methi poori | methi ki puri is a vegetarian south india snack made with wheat flour/atta, rava / semolina / suji, and cumin / jeera in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 50 puri
- Category: Snack
- Cuisine: south india
Ingredients
- 2 cup wheat flour/atta
- ¼ cup rava / semolina / suji (fine)
- 1 tsp cumin / jeera
- 1 tsp pepper (crushed)
- ¼ tsp ajwain / carom seeds
- pinch hing / asafoetida
- 2 tbsp ghee / clarified butter
- ½ tsp salt
- ¾ cup methi / fenugreek leaves (finely chopped)
- ¼ cup water
- oil for frying
Method
- firstly take 2 cup wheat flour.
- also add ¼ cup rava, 1 tsp cumin, 1 tsp pepper, ¼ tsp ajwain, pinch hing, 2 tbsp ghee and ½ tsp salt
- crumble and mix well making sure all the spices are mixed well.
- further, add ¾ cup methi and ¼ cup water.
- knead a tight dough well-adding water as required.
- dust wheat flour and roll slightly thick as of poori.
- using a cookie cutter / glass cut small round puri.
- fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
- fry on medium flame till they turn crispy and golden in colour.
- drain off the methi puri over kitchen paper to absorb excess oil.
- finally, serve methi puri with evening chai or store in airtight container for a month.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
