Methi puri is a crispy deep-fried Indian bread or poori, which is prepared from plain flour and chopped methi (fenugreek) leaves. There are two types of methi pooris one can prepare. 1) for immediate use as Indian bread in the main course, and 2) as a crispy snack similar to Farsi Puri. This recipe is for making a crispy snack. This appetizing fenugreek-based snack is a wonderful and tasty 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. Add wheat flour, semolina, sesame seeds, red chilli powder, turmeric powder, fresh fenugreek leaves, 3 tablespoons cooking oil, and salt in a bowl and mix them properly.
2. Knead a little bit harder dough than paratha by adding water as required. Cover it and keep it aside for 10-15 minutes.
3. Divide dough into 16 small equal size round shaped balls.
4. Roll out each portion into small circles of 3-4 inch diameter which is slightly thicker than chapatti. Make 4-5 pricks on its surface with a tip of a knife or fork.
5. Deep fry 3-4 puris at a time on medium heat until light brown and crispy.
6. Take them out and drain excess oil. Transfer them over kitchen paper in 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 hard dough to make them crispier.
- Do not deep fry them on high flame.
Taste: Salty and crispy
Serving Ideas: Serve them with tea as a snack. It can also be enjoyed with flavored or plain yogurt.