Indian cooking is incomplete with out Puri. Who can say no to super puffed and spiced Puri, topped with fenugreek (Methi) leaves. Methi / Fenugreek Puri (मेथी पूरी) is a deep fried crispy Indian bread, and is made from plain wheat flour and fenugreek. You can make this methi puri and these methi puris can be preserved to last a couple of days, and eat as snack with tea or as mains with other curries.
Trick to making puri is always the way you prepare the dough. Puri dough has to be kneaded in a way so that its hard when you press it. If you keep it soft, your puri may not puff when frying, as well as they will get hard after sometime. Hard dough allows puri to remain soft for a longer duration. Another thing that you can do is add luke warm milk for soft puries.
Methi Puri – Puri with Fenugreek Leaves | YourFoodFantasy.com
How to get perfect puffed puri
Who does not like puffed puri? There are few things one need to keep in mind to get best puffed puri.
- Dough : The dough for the puri needs to be tight and not sticky or loose.
- Thickness of Puri : Rolling the dough to right thickness plays a role in puri getting puffed. Too thick puri will not puff, and if puri too thin, puri will become like papad during deep frying.
- Fresh Dough : Normally, I will suggest that you should use fresh dough and not rested (dough from previous day) dough.
- Frying on medium heat : I will recommend doing a small test in heated oil, drop in small part (like a pinch) of dough, that fried dough should pop up to top. If oil is cold, puri won’t puff and if oil is too hot, then also puri won’t puff and get burnt.
If you like Puri, you can try these variations of Puri, to suit your taste buds.
- Spinach / Palak Puri
- Bedmi Puri
- Ajwain / Carom Seeds Puri
- Potato Puri / Aalo Ke Puri
- Kuttu / Buckwheat flour Puri
Why Methi / fenugreek puri
- This methi puri is vegan and gluten-free.
- Methi / fenugreek has got inherent goodness, enhances milk production for new mums, it helps in maintaining blood sugar level, methi gives boost to libido, also soothes upset tummy and digestive problems, as well as reduce menstrual cramps.
- Methi puri is tasty, thanks to the taste of fenugreek.
It is no rocket science to make these methi puri, rather I should phrase that it is easy peasy lemon squeezy to make Puri.
Methi Puri – Puri with Fenugreek Leaves | Your Food Fantasy
How to fry puri?
Care should be exercised on how you fry Puri. Oil needs to be hot, and you can check it by dropping a small piece of dough. Dough should come and float to top almost immediately. While frying, to puff the puri, carefully touch sides of puri with spatula and you will see puri getting puffed.
Now let’s get to detailed step by step recipe of Methi Puri.
Methi Puri | Poori Recipe
- 1 Cup Whole Wheat Flour
- 1 Tablespoon Semolina (Sooji) This is optional. If added gives nice crunchy flavour.
- 3 Tablespoon Dried Fenugreek Leaves / Kasuri Methi
- 1.5 Tablespoon Oil
- 1/2 Cup Luke Warm Water
- Oil For Deep Frying
- In a mixing bowl, sieve together flour and Semolina. Add Dry fenugreek leaves or Kasuri methi, salt and 1 tablespoon of oil to it and mix well.
- With the help of Luke warm water, knead it into a tight dough. Spread 1/2 tablespoon of oil all over and let this dough rest for 10 minutes.
- Divide the dough into equal parts and make round balls of it.
- Roll them with a rolling pin into a circle of 3-4 inch diameter.
- Heat the oil over medium flame and then deep fry the puries till they are nice golden in colour.
- Serve them hot and enjoy.
- Always knead a tight dough.
- Try using fresh methi if you can. It will taste better.
- Check temperature of Oil. It should be hot, but monitor temperature, else puri will get red.