Time and servings
Time and servings
Ingredients
- 2 cup wheat flour/atta
- ¼ cup rava / semolina / suji (fine)
- 1 tsp cumin / jeera
- 1 tsp pepper (crushed)
- ¼ tsp ajwain / carom seeds
- pinch hing / asafoetida
- 2 tbsp ghee / clarified butter
- ½ tsp salt
- ¾ cup methi / fenugreek leaves (finely chopped)
- ¼ cup water
- oil for frying
Instructions
- firstly take 2 cup wheat flour.
- also add ¼ cup rava, 1 tsp cumin, 1 tsp pepper, ¼ tsp ajwain, pinch hing, 2 tbsp ghee and ½ tsp salt
- crumble and mix well making sure all the spices are mixed well.
- further, add ¾ cup methi and ¼ cup water.
- knead a tight dough well-adding water as required.
- dust wheat flour and roll slightly thick as of poori.
- using a cookie cutter / glass cut small round puri.
- fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
- fry on medium flame till they turn crispy and golden in colour.
- drain off the methi puri over kitchen paper to absorb excess oil.
- finally, serve methi puri with evening chai or store in airtight container for a month.
Step-by-step
1
firstly take 2 cup wheat flour. you can also use maida for more flaky poori.
2
also add ¼ cup rava, 1 tsp cumin, 1 tsp pepper, ¼ tsp ajwain, pinch hing, 2 tbsp ghee and ½ tsp salt.
3
crumble and mix well making sure all the spices are mixed well.
4
further, add ¾ cup methi and ¼ cup water.
5
knead the dough well-adding water as required.
6
knead a tight dough as of poori.
7
now divide the dough into half.
8
dust wheat flour and roll slightly thick as of poori.
9
using a cookie cutter / glass cut small round puri. you can also prick the puri with a fork to prevent from puffing up.
10
fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
11
fry on low flame till the methi puri floats. this takes approx 1-2 minutes.
12
now continue to fry on medium flame till they turn crispy and golden in colour.
13
drain off the methi puri over kitchen paper to absorb excess oil.
14
finally, serve methi puri with evening chai or store in airtight container for a month.
Video
Notes
- firstly, adding ghee to flour gives a nice flavour to methi ki puri and also makes crispy.
- additionally, fry on low to medium flame for crunchy and flaky layers.
- also, if you do not like methi then skip it to make farsi puri recipe.
- finally, if you do not have fresh methi, then use 1 tbsp kasuri methi while kneading a dough of methi puri recipe.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/methi-puri-recipe-methi-ki-puri-poori/