easy methi puri recipe | how to make methi puri | methi poori | methi ki puri
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.