METHI CHI PURI

Puris are one of the most popular deep fried dishes that is loved by almost everyone. Indian cooking is incomplete without Puri. Methi Puri is a deep fried Indian bread made from whole wheat flour and fenugreek/ methi leaves. Methi Puri is a twist to the classic puri recipe. This is made healthier with the goodness of methi/ fenugreek leaves and served with any veg curry of your choice. These Methi Puri can be served any time of the day be it breakfast, lunch or even dinner. Methi/ Fenugreek leaves are enriched with minerals and are also known to be a rich source of Vitamin C and K as well. A certain study suggests that fenugreek seeds may be helpful to people with diabetes because they contains fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar.  Methi leaves provides additional nutrition to the plain puris. You can pack Methi Puri’s with pickles or sauce for a picnic too. It will be instant hit. No one can say no to this super puffed and spiced puri, topped with methi leaves. You can make these puris and they can last a couple of day.  

INGREDIENTS:

1 Cup Whole Wheat Flour

1 Cup finely chopped Methi Leaves/ Fenugreek Leaves

½ teaspoon Carrom Seeds/ Ajwain

½ teaspoon Sesame Seeds/ Til

1 teaspoon Oil

Salt as needed

1 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Oil for deep frying

Water for making dough

METHOD:

STEP 1 – Carefully remove methi leaves from the stems, wash them and finely chop them. [see notes] 

STEP 2 – Sieve the flour, add all ingredients, mix well.

STEP 3 – Add water gradually and start making the dough.

STEP 4 – Knead until you get a smooth and stiff but pliable dough. Dough should be little stiff than roti dough.

STEP 5 – Cover it leave it to rest for 15-20 minutes.

STEP 6 – When you are ready to make the pooris, Heat oil in a kadai/ frying pan.

STEP 7 – When the oil is hot enough lower the flame.

STEP 8 – Divide the dough in to small lemon size balls.

STEP 9 – Take one ball, flatten it, apply oil or flour on the rolling platform and start rolling.

STEP 10 – Roll it in to a disc of diameter about 3-4 inches.

STEP 11 – Make all the poories and keep them aside.

 Slide into hot oil and deep fry in medium hot oil. 

Slightly press the poori with the slotted spoon which helps it to puff up completely.

STEP 12 – Fry from both sides by flipping it several times and remove.

STEP 13 – Drain excess oil on kitchen towel and ready to serve.

Serve it hot with any dry veggie curry or dahi or you can serve it simply with pickle or tomato ketchup. 

NOTES:* If the leaves tastes bitter then after chopping, add some salt and turmeric powder, mix it and keep it for 5 minutes. Then squeeze out the water from it and then use it.