Methi Puri

Serves 4

20 mins

120 Kcal

Methi puri is an Indian fried bread prepared with whole wheat dough and methi leaves. This variation of traditional puris makes for a delicious addition, giving a unique, aromatic effect due to the freshness of the methi leaves, which offer a slightly bitter yet earthy taste. It is a common breakfast item, a great snack, or a side that will be served with your curries and yoghurt. The methi puri recipe will require finely chopped fresh fenugreek leaves mixed into a dough made with whole wheat flour, a pinch of salt, carom seeds, ajwain, and spices such as cumin or turmeric. The dough is kneaded to a smooth consistency, and methi leaves are evenly spread in the dough. A dash of green chilli or ginger can be a variation to give the puris a gentle kick. Once prepared, small portions are rolled into round, slightly thicker discs and fried in hot oil until golden and crispy; the result is a deliciously crunchy outer texture with a soft, flavourful interior. The mixture of earthy fenugreek, slight bitterness, and crispy fried dough creates a savoury and satiating snack. Methi puri becomes a perfect version of what someone who feels like trying something not typical of traditional puri might need. Serving it with chutney, yoghurt, or curry would make for a mouth-watering meal.

Ingredients required for Methi Puri

1 cup fenugreek leaves
1-1/2 cups whole wheat flour
1/2 tps chilli powder
1/2 tps garam masala
1/2 tps amchur
1/8 tsp turmeric powder
3/4 tsp ajwain
1 tsp cooking oil
Salt

Cooking steps for Methi Puri

1
Methi Puri is the ultimate crispy, deep-fried indulgence that hits all the right spots. Let's explore the recipe to making the perfect methi puri.
2
Start with the essentials: grab 1 1/2 cups of atta (whole wheat flour), 1 cup of finely chopped fresh methi leaves (yes, the star of the show), and a spice lineup that's going to take this dough to the next level.
3
You'll need 1/2 teaspoon chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon amchur powder (hello, tangy goodness), ⅛ teaspoon turmeric, ¾ teaspoon ajwain (carom seeds for that earthy punch), and of course, salt to taste.
4
Add 1 teaspoon of oil to bring some smoothness to the mix.
5
In a big mixing bowl, toss in the atta, methi leaves, and all the spices.
6
Ajwain is that secret ingredient that adds a whole earthy vibe while turmeric throws in a touch of warmth and color.
7
Once the dry ingredients are all mixed up, drizzle in the oil and slowly start adding water, a little at a time.
8
Knead it out for 5-6 minutes until it's smooth and elastic. Cover it with a damp cloth and let it rest for 15-20 minutes.
9
Once the dough's ready, divide it into small portions and roll each one into a ball. Flatten them into round discs about 4-5 inches in diameter.
10
Now, it's time to bring the heat. Heat up a deep frying pan with enough oil to submerge the puris. Test the oil by dropping in a tiny piece of dough—if it floats up and sizzles, you're good to go.
11
Gently slide in the rolled-out puris one by one, frying each for 1-2 minutes on each side until they puff up and turn golden brown.
12
Use a slotted spoon to flip them and make sure they cook evenly. Once they're perfectly crispy, pull them out and let them drain on paper towels to soak up any extra oil.
13
Serve these beauties hot with your fave sides—yogurt, pickles, or a rich curry to scoop up with every crunchy bite.
14
Methi Puri isn't just about the crispy vibes; it's also packing some serious nutrition points thanks to the methi leaves, which are loaded with vitamins and minerals.
15
Whip up a batch of these flavour-packed, golden delights called methi puri today!

Shop Ingredients

FAQs

What is Methi Puri, and how is it unique?

Methi Puri is a famous Indian snack in North and West India. Fenugreek leaves are added to the dough of traditional puris. Unlike the regular puri, which is just a simple mix of whole wheat flour with water, Methi Puri contains finely chopped methi leaves, giving this puri a unique flavour that is slightly bitter and an intense green colour. These add so much more to the taste and nutritionally improve the puri by providing added fibre, iron, and antioxidants.

How can I reduce the bitterness of methi in Methi Puri?

The fenugreek leaves have a slightly bitter aftertaste. However, you may want to reduce this bitterness by washing clean methi leaves and salting them a little, allowing them to rest for 10-15 minutes, and extracting the excess water from them. Using young leaves is also a difference-maker. In addition to this, a pinch of spices like cumin, carom seeds (ajwain), or sugar would nullify the bitterness of the dough.

Is it possible to prepare Methi Puri without deep-frying?

Methi Puri can be prepared in healthier ways. The puris can be pan-fried or baked. To pan-fry, boil a small amount of oil in a flat pan and fry the puris till they are golden and crispy. For baking, roll the dough into small balls, flatten them into discs, and bake them in the preheated oven at 350 F (175 C) for almost 12-15 minutes or even more till golden. Though the options will not provide the same crispy fried crunch, they are just as tasty and lighter.