Methi puri with step-by-step pictures – Crisp, tasty and spiced pooris made with fenugreek leaves, entire wheat flour and some spices. They make for time snack served with scorching tea or will also be had with curry of your alternative.
Sharing a distinct snack recipe for Diwali. In most properties the fried snacks which are made for Diwali are Chakli, Sev, Mathri, Gujiya, farsi puri and many others.
This snack is totally different within the sense that its not the norm and naturally you want recent fenugreek leaves to make these. However you may even make these with dry fenugreek leaves or kasuri methi.
These methi ki puri might be made and saved in an air-tight jar and munched upon as a tea time snack. You’ll be able to even double or triple the recipe.
From the recipe, you can also make 15 to 16 giant sized pooris or 25 to 35 medium to small sized pooris.
You too can serve these methi poori with a spicy potato curry or dum aloo or chana dal or with a curry of your alternative. Or you may merely have them plain with a cup of tea.
Step-by-Step Information
Tips on how to make Methi Puri
1. Take 2 cups entire wheat flour/atta (240 grams) in a mixing bowl or pan. Add the next spices:
- 1 pinch of asafoetida (hing)
- ¼ teaspoon turmeric powder
- ¼ teaspoon pink chili powder (or cayenne pepper or paprika)
- ½ teaspoon carom seeds (ajwain seeds)
- Additionally add salt as required.
Word that the quantity of spices can range as per your style preferences.
2. Add 1 cup tightly packed recent fenugreek leaves/methi. Substitute 1 tablespoon dry fenugreek leaves (kasuri methi) for recent fenugreek leaves.
3. With a spoon or together with your fingers combine the whole lot very properly.
4. Then add 3 teaspoon oil and ⅓ cup water. The quantity of water is determined by the standard of entire wheat flour, so add water accordingly.
5. Combine and start to knead the dough. Knead the dough very properly.
6. Knead very properly to a agency dough. The dough shouldn’t be smooth like a chapati dough. Cowl the bowl with a fabric or lid and preserve apart for 20 to half-hour.
Rolling methi puri
7. Then pinch small or medium-sized balls from the dough.
8. On a rolling board, take one dough ball and unfold a little bit of oil on it.
9. Roll to a small or medium or giant spherical or poori.
10. With a knife give cuts on the rolled poori. That is finished in order that the poori doesn’t puff up whereas frying. You too can use a fork.
If you wish to make puffed and smooth puri, then don’t give any cuts to the rolled puri dough.
Fry Methi Puri or Poori
11. Warmth oil in a kadai or wok for deep frying. Add a tiny piece of the dough to the oil. If the dough piece comes up steadily and steadily the oil is scorching sufficient for frying.
If it comes too quick, the oil may be very scorching. If it comes slowly, the oil just isn’t scorching sufficient. Maintain a medium temperature whereas frying.
You should use any impartial taste oil with a excessive smoking level.
12. Gently slid the rolled methi poori within the medium scorching oil. Relying on the scale of pan or kadai, you may add much less or extra poori for frying. Take care to not overcrowd the kadai.
13. Nudge with a slotted spoon in order that the methi puri fries properly. Since we’ve given cuts to the puri, it gained’t puff whereas frying and change into crispy.
However when you have not given any cuts, the methi puri will puff up when frying.
14. When one facet turns into golden, flip over and fry the opposite facet.
15. Fry the pooris until they appear crisp and golden. It’s possible you’ll want to show them a couple of instances for even frying.
16. Fastidiously take away them with a slotted spoon draining as a lot oil as potential. Then place them on kitchen paper towels to soak up further oil. Put together all pooris this manner. As soon as they cool at room temperature, then retailer them in an air-tight jar or container.
17. Serve methi ki poori as a tea-time snack. When the pooris are nonetheless scorching, you may serve them with potato curry or any curry of your alternative. It can additionally go properly with chana dal.
If you’re in search of extra Diwali snacks then do test:
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Methi Puri
Methi puri is crisp, tasty and spiced puri made with entire wheat flour, fenugreek leaves and spices.
Prep Time 30 minutes
Cook dinner Time 20 minutes
Complete Time 50 minutes
Stop your display screen from going darkish whereas making the recipe
Making methi puri dough
Take entire wheat flour in a mixing bowl or pan.
Add the next spices – asafoetida, turmeric powder, pink chili powder and carom seeds (ajwain seeds). Additionally add salt as wanted.
Add 1 cup tightly packed recent fenugreek leaves/methi. Substitute 1 tablespoon dry fenugreek leaves (kasuri methi) for recent fenugreek leaves.
With a spoon or together with your fingers combine the whole lot very properly.
Then add 3 teaspoons of oil and ⅓ cup of water. The quantity of water is determined by the standard of entire wheat flour, so add water accordingly.
Combine and start to knead the dough. Knead the dough very properly.
Knead very properly to a agency dough. The dough shouldn’t be smooth like a chapati dough. Cowl and preserve apart for 20 to half-hour.
Rolling methi puri
Then pinch small or medium sized balls from the dough.
Take one dough ball and unfold a little bit of oil on it.
Roll to a small or medium or giant spherical or poori.
- With a knife give cuts on the rolled poori. That is finished in order that the poori doesn’t puff up whereas frying. You too can use a fork.If you wish to make puffed poori then don’t give cuts to the rolled puri.
Frying methi puri or poori
Warmth oil in a kadai for deep frying. Add a tiny piece of the dough within the oil. If the dough piece comes up shortly and steadily, then the oil is scorching sufficient for frying.
If it comes too quick, the oil may be very scorching. If it comes slowly, the oil just isn’t scorching sufficient. Maintain a medium temperature whereas frying.
Gently slid the rolled methi poori within the medium scorching oil.
Nudge with a slotted spoon in order that the methi puri fries properly.
When one facet change into golden, flip over and fry the opposite facet.
Fry the poori until they appear crisp and golden.
Take away them with a slotted spoon draining as a lot oil as potential. Then place them on kitchen paper towels to soak up further oil.
Put together all methi pooris this manner. As soon as they cool at room temperature, then retailer them in an air-tight jar.
Serve methi poori as tea time snack with a cup of tea. You too can serve them with potato curry or dum aloo or chana dal or gravy dish of your alternative.
- The recipe might be doubled or tripled.
- The quantity of spices can range as per your desire.
Vitamin Info
Methi Puri
Quantity Per Serving
Energy 108 Energy from Fats 45
% Each day Worth*
Fats 5g8%
Sodium 156mg7%
Potassium 58mg2%
Carbohydrates 12g4%
Fiber 1g4%
Protein 2g4%
Vitamin A 10IU0%
Calcium 67mg7%
Iron 0.9mg5%
* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.
This Methi Puri submit from the archives first revealed in November 2015 has been republished and up to date on 27 June 2022.
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