Methi Puris are unleavened deep fried flatbread with fresh fenugreek leaves, that go well with spicy gravies, dry sabzi or taste great even just as is.
- 2 cups whole wheat flour
- 1/8 tsp turmeric powder
- A pinch of asafoetida
- 11/2 tsp red chilli powder
- 3/4th tsp coriander cumin (dhane jeera)powder
- 1 tbsp oil
- Salt to taste
- 1 cup methi leaves washed and finely chopped
- Water to knead the dough
- Oil to deep fry the puris
- In a mixing bowl sift the flour, make a well in the mound of flour and add all ingredients.Combine the ingredients, rubbing the oil into the flour. Add water slowly to the flour to form a firm dough.
- Knead well and add a little more oil on the dough and knead again. This will smoothen the dough. Cover with a damp cloth and set aside for 30 minutes.
- Divide the dough into medium sized balls and roll out into small circles using a rolling pin. The thickness of the puri should be the same as on the edges. They should be rolled out evenly. Use oil to roll the puris. Do not use flour to roll out puris as the excess flour burns in hot oil and creates smoke and oil gets wasted too.
- Heat oil in wok/ kadai . Let the flame be on medium heat. When the oil is sufficiently hot add one puri at a time gently and fry it gently by pressing it down with a slotted spoon so that the puri puffs up. Turn over the puffed puri and fry it till golden brown. Remove with a slotted spoon and let excess oil drain on absorbent paper.
- Tastes best when served hot. Serve hot with gravied vegetables, potato bhaji or bhaji of your choice or with curds, raita.
Variation to the recipe :
- You can skip adding coriander cumin powder and add 1/4 th tsp ajwain( carom seeds) if you like its flavour.
- Please note the oil must be really hot for the puris to puff up and not become oily.
- To check if the oil is sufficiently hot to fry the puris put a small bit of dough into the oil. If the dough comes up immediately and steadily the oil is fit for frying.