//Methi puri recipe | Ajwain methi puri

Methi puri recipe | Ajwain methi puri

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Methi puri is made with wheat flour and fenugreek leaves with ajwain and other spices for flavour. Learn how to make this breakfast with video, stepwise photos.

After a long time, I bought methi leaves. Yes, it would have been an year too if I am not wrong. Usually, I buy methi leaves in Mustafa if it is fresh stock. Since I did not go that side for long time, even I did not buy methi leaves. During last week’s visit to mustafa, I made sure to pick up my usual favorites. Methi, palak, Indian capsicum and small potato are few of them.

So I had long time wish to even try puri with methi leaves and post it here. We all love methi thepla and I use butter milk to make dough. But since this is puri, I did not want to add buttermilk or curd to the puri. Because I doubted if it could make the methi puri get browned fast. So I swapped with amchoor powder for that tanginess. This helps in balancing the bitterness as well as taste.

puffed-methi-puripuffed-methi-puri

How to make Methi puri brief

Clean, wash and chop the methi leaves. sautee it just until it shrinks. Make sure some water content is there from the washing, so that it helps retaining the green, without getting too dry. After that, mix flour, sauteed leaves, all the spice powders, salt and oil. Furthermore, add water little by little to make dough.

Rest the dough before smoothing it again and dividing equally to balls. After that, roll out to puris and deep fry in hot oil. This may or not puff like the original ones because of the methi leaves in dough. So it is normal.

STORAGE/ SHELF LIFE

As you fry cool down the puffed methi puri and pack in an air tight container lined with a paper towel. It can stay good for 24 hours easily even if you leave over counter top.

Is video more your thing?

Here’s a quick video on how to prepare methi puri

methi-puri-recipe
methi-puri-recipe

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Methi puri

Methi puri is made with wheat flour and fenugreek leaves with ajwain and other spices for flavour. Learn how to make this breakfast with video, stepwise photos.

Cup measurements

Ingredients

  • 1 & 1/2 cups Atta
  • 1 cup Methi leaves
  • 1/2 tsp chilli powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Amchoor powder
  • 1/8 tsp Turmeric powder
  • 3/4 tsp Ajwain
  • 1 tsp oil
  • Salt as needed
  • Oil as needed

Instructions

  • Firstly, wash measured methi leaves and drain water. Chop roughly.

  • Heat a pan and add the moist methi leaves to it. Just saute to shrink it.

  • Take wheat flour, methi leaves, turmeric, amchoor, garam masala and red chilli powder, oil, salt and ajwain in a mixing bowl. First mix it.

  • Then add water little by little to make a stiff yet dough without cracks.

  • Keep aside for 15 mins. Knead again to smooth it.

  • Divide into small lemon sized balls. Dust and spread into thick puri.

  • Heat enough oil and wait for it to get really hot.

  • Slide in the rolled puri and press gently against the oil to keep it immersed and puff it.

  • Once puffed, flip and cook until golden in low flame. Drain the fried methi puri in kitchen towel.

  • Repeat to finish. Don’t forget to heat the oil until it’s hot before sliding in the puri.

Notes

  • Do not roll too thin like we do for thepla as it wont puff and turns crispy.
  • These roti wont be too puffy as methi leaves are there.
  • Adding amchoor balances the bitter taste.

Step by step method:

  1. Firstly, wash measured methi leaves and drain water. Chop roughly.
  2. Heat a pan and add the moist methi leaves to it. Just saute to shrink it.

  3. Take wheat flour, methi leaves, turmeric, amchoor, garam masala and red chilli powder, oil, salt and ajwain in a mixing bowl. First mix it.
  4. Then add water little by little to make a stiff yet dough without cracks.
  5. Keep aside for 15 mins. Knead again to smooth it.
  6. Divide into small lemon sized balls.
  7. Dust and spread into thick puri.
  8. Heat enough oil and wait for it to get really hot.
  9. Slide in the rolled puri and press gently against the oil to keep it immersed and puff it.
  10. Once puffed, flip and cook until golden in low flame.
  11. Drain the fried methi puri in kitchen towel.
  12. Repeat to finish. Don’t forget to heat the oil until it’s hot before sliding in the puri.

Notes

  • Do not roll too thin like we do for thepla as it wont puff and turns crispy.
  • These roti wont be too puffy as methi leaves are there.
  • Adding amchoor balances the bitter taste.

Serve with Boondi raita or some tangy rasawala aloo.

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