This healthy Methi Puri is made by combining finely chopped fresh methi leaves with whole wheat flour, besan, and basic Indian spices. Methi Puri is a deep-fried Indian bread, usually eaten for breakfast or an evening snack. There are numerous variations of puris to be made at home like methi puri, spinach puri, or plain poori.
This recipe takes me back to my home where my mom used to prepare this healthy methi puri for our lunch box. Whenever I asked my son to choose between three: Puri, Paratha, and roti, he always chooses the first one. So instead of making plain puri I always mix some greens like palak, methi etc. to give him more nutrition. This is the recipe that makes both mom and son happy.
Go make these fabulous deep-fried puris that are just begging to be torn into. Enjoy it with yogurt, chutney, pickle, or alone.
Do try other Methi recipes :
Preparation Time: 15mins ∏ Cooking Time: 10-15mins ∏ Servings: 8-10 puri
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
Ingredients Checklist:
How to make Methi Puri:
Step1: Separate methi leaves from stems, wash them thoroughly then finely chop them.
Step2: In a large, shallow bowl, combine the whole wheat flour, besan, a pinch of asafoetida, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon ajwain (carom seeds), salt as per taste. Pour 1-2 teaspoons of oil. Add finely chopped methi leaves.
Step3: Using your hands mix everything very well.
Step4: Slowly add a little water to the four mixture and start kneading. Knead very well to a smooth but stiff dough. The dough should not be soft like we do for chapati. Cover the bowl and let the dough rest for 10 minutes.
Step5: After 10 minutes, again kneed the dough for 2-3minutes to make it smooth.
Step6: Heat about 3 inches of oil in a heavy-bottomed kadhai or pan.
Step7: While the oil is heating, form 1-inch balls from the dough. Then carefully dip the edge of the ball into the warming oil and press it lightly on a clean, dry surface to flatten it into a disc. (Alternatively, brush a small amount of the warm oil over the dough and flatten it accordingly.)
Step8: Gently roll the disc out to 3 or 4 inches in diameter. The thickness of the puri should not be too thick or too thin. It should be a little thicker than regular chapati. Prepare the remaining puris.
Step9: Once the oil is hot, add a pinch of the dough into the hot oil. If the dough piece starts sizzling and comes up on top surface quickly, then it’s the right time to fry them. Carefully put the rolled puri in the oil and immediately press on it lightly with a slotted spoon until it starts to puff up. It should start puffing up in 5 seconds. Let it fry for 10 seconds until it is golden brown.
Step10: Then carefully turn it over and fry the other side for 5 seconds, or until the other side is also golden brown. Remove the pooris with a slotted spoon and transfer them to paper towels to drain before serving.
Step11: Pooris are best consumed immediately. Serve it with potato curry, yogurt, chutney or pickle. Enjoy!
Tips:
- For puffed puri dough should be stiff and puris shouldn’t be rolled too thin.
- While frying the oil should be hot. If any of these missing then puri won’t puff up.
- You can also replace methi with spinach puree to make palak puri.
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