Methi Poori is a flavourful and aromatic variation of the same old Indian bread that is traditionally deep-fried. Although its appearance is the same as the normal Poori, the flavour and aroma are defined so much better by the excellent Methi leaves, or fenugreek greens, as some would call them. This is because Methi gives it that kind of unique bitterness that contrasts with the richness of the dough very well. Methi Poori is usually enjoyed for breakfast, snack time, or special occasions. Thus, with its hearty and wholesome essence, it has already captured the attention of many households in India. The dough for Methi Poori is easy as it includes whole wheat flour, spices, and finely chopped fenugreek leaves. The dough is rolled into small discs and deep-fried until golden in colour. It produces a puffed, crispy texture that contrasts very well with the undertone of bitterness of the methi. The faint bitterness of the fenugreek leaves balances so well with the spices added: cumin, ajwain (carom seeds), and a pinch of asafoetida (hing), while the pooris remain bold and delicate. It can be served with yoghurt, pickle, or a side of curry, which, in all combinations, brings out the versatility of this dish. Methi Poori is just the dish that includes the nutritional benefits of fenugreek in a festive spread or even a hurry-scurry breakfast. The flavours and textures are an irresistible choice for anyone craving a satisfying and delicious bite.

• 2 cup wheat flour
• 1/2 tsp ajwain seeds
• 1 cup methi
• 1 pinch hing
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• Salt
• Oil

• To make the recipe of methi pooris, take whole wheat flour in a kneading bowl. Add spices such as asafoetida, turmeric powder, red chilli powder, ajwain seeds, and salt to taste, mixing the dry ingredients thoroughly.
• Clean and finely chop fresh methi leaves. If using dried kasuri methi, add one tablespoon to the flour mixture and blend it well with the fresh methi leaves, either using your hands or a spoon.
• Add three teaspoons of oil, then gradually mix in ⅓ cup of water (or as needed) to form a dough, adjusting for flour type.
• Knead the dough until it's firm and smooth—slightly firmer than chapati dough.
• Cover the dough and let it rest for 20–30 minutes to develop texture.
• After resting, divide the dough into small to medium-sized balls, smooth them between your palms, and apply a little oil to each ball.
• Roll out each dough ball into a small or medium-sized round, adjusting thickness to your preference.
• For non-puffed pooris, make small cuts on the rolled poori with a knife or fork to ensure even frying; skip this step if you prefer puffed pooris.
• Heat oil in a deep frying pan or kadai over medium flame, testing the temperature by dropping a small piece of dough into the oil—it should rise steadily.
• Slide the rolled poori gently into the hot oil and fry it using a slotted spoon to cook all sides evenly.
• Flip the methi poori once it turns golden brown and fry until the other side is crispy and golden.
• Remove the methi poori with a slotted spoon and drain excess oil on paper towels.
• Repeat the same process with the dough that remains. Once cooled, store methi pooris in an airtight jar.
• These crispy, flavorful methi pooris make an excellent tea-time snack or pair wonderfully with dishes like potato curry, dum aloo, or chana dal.