Methi puri is a firm deep-fried Indian bread or poori, which is arranged from plain flour and chopped methi (fenugreek) leaves. There are two sorts of methi pooris one can plan. 1) for quick utilization as Indian bread in the primary course, and 2) as a fresh snack comparable to Farsi Puri. This recipe is for making a firm snack. This appetizing fenugreek-based snack is a superb and top-notch treat for all Indian snack lovers.
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Serves: 16 puris
Ingredients:
| 1 cup Wheat Flour |
| 2 teaspoons Sesame Seeds |
| 3 tablespoons Semolina (Suji /Rava) |
| 1/2 teaspoon Red Chilli Powder |
| 1/3 teaspoon Turmeric Powder |
| 1/3 cup Fresh Fenugreek Leaves, chopped |
| for deep frying + 3 tablespoons Cooking Oil |
| Salt to taste |
| Water |
Directions:
1. Take a wide bowl. Include wheat flour, semolina, sesame seeds, ruddy chili powder, turmeric powder, new fenugreek leaves, 3 tablespoons cooking oil, and salt in a bowl and blend them properly.
2. Work a small bit harder batter than paratha by including water as required. Cover it and keep it aside for 10-15 minutes.
3. Separate the mixture into 16 little rises to estimate circular molded balls.
4. Roll out each parcel into little circles of 3-4 inch distance across which is marginally thicker than chapatti. Make 4-5 pricks on its surface with a tip of a cut or fork.
5. Profound sear 3-4 puris at a time on medium warm until light brown and crispy.
6. Take them out and deplete the abundance of oil. Exchange them over kitchen paper on a plate.
7. Fry the remaining methi puris and store them in an airtight container. You can store them for 15-20 days.
Tips and Variations:
- Knead difficult mixture to make them crispier.
- Do not profoundly fry them on a tall flame.
Taste: Salty and crispy
Serving Ideas: Serve them with tea as a snack. It can too be delighted with flavored or plain yogurt.
Instructions
- Firstly, wash measured methi leaves and deplete water. Chop roughly.
- Heat a pan and add the sodden methi leaves to it. Fair saute to shrink it.
- Take wheat flour, methi leaves, turmeric, amchur, garam masala ruddy chili powder, oil, salt and ajwain in a blending bowl. To begin with, blend it.
- Then include water small by small to make a solid however batter without cracks.
- Keep aside for 15 mins. Manipulate once more to smooth it.
- Divide into little lemon-measured balls. Clean and spread into thick puri.
- Heat sufficient oil and hold it up for it to get truly hot.
- Slide in the rolled puri and press tenderly against the oil to keep it drenched and puff it.
- Once puffed, flip and cook until brilliant in moo fire. Deplete the fried methi puri with a kitchen towel.
- Repeat to wrap up. Do not forget to warm the oil until it’s hot some time recently sliding in the puri.