Methi poori is deep fried Indian bread made from whole wheat flour and fenugreek leaves. Methi leaves provide additional nutrition to the plain puris.
Puris are one of the most popular deep fried dishes that is loved by almost everyone. I have added fresh fenugreek leaves to this puri.
There is another version where dried fenugreek leaves / kasuri methi can be used instead of the fresh leaves.
A colorful puri, this methi puri can be served as a snack or for breakfast and tastes delicious.
Methi Poori | Methi Puri Recipe
Methi Puri recipe
Category:Breakfast
Cuisine:North Indian
Author:Jiya Jesh
Serves:3-4
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
a delicious deep fried Indian bread recipe using whole wheat flour and fenugreek leaves.
Ingredients
- 1 cup whole wheat flour / atta
- 1/2 cup finely chopped methi / fenugreek / vendhaya keerai leaves
- Salt to taste
- Oil for deep frying
Instructions
- Wash methi leaves thoroughly. Separate the leaves from the stems and chop only the leaves finely.
- In a mixing bowl, take the wheat flour, salt and methi leaves.
- Knead the dough with enough water.
- Ensure that the dough is neither too soft nor too hard.
- Make small balls of the dough and roll each ball flat but make sure that they are not rolled too thin.
- Meanwhile heat oil in a kadai for deep frying.
- Once the oil becomes hot, slide a puri into the oil and press it with a ladle. The poori will puff up.
- Turn the poori and fry till it becomes golden brown.
- Remove the poori and continue making the rest of the pooris this way.
- Methi pooris are ready to be served hot.
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