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 these methi puries and they can last a couple of day, 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.
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
It is no rocket science to make these puri, rather I should phrase that it is easy peasy lemon squeezy to make 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.