Methi Puri | Poori Recipe
Puffed Methi (fenugreek) puris to lift your mood, pair it with any curry and a beautiful meal is created. How to make best poori.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition Facts
Methi Puri | Poori Recipe
Amount Per Serving
Calories 94
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 66mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.