Easy Methi Puri Recipe | How to make Methi Puri

Methi Puri Recipe

Methi Puri is one dish you can prepare in a jiffy for breakfast, lunch, dinner or at tea time and is quite filling. I love to eat Methi Puris with coconut chutney, but you may also serve them with tomato ketchup, pickles or curd. I recently prepared them and my friend’s toddler loved them so much that she advised me to make a video for this recipe. So I am sharing this easy recipe for delicious and nutritious Methi Puri with you all 🙂

Methi also known as Fenugreek in English is a rich source of vitamins and minerals which get easily absorbed by the body. Some major nutrients include calcium, phosphorous, potassium, iron and dietary fibre. Methi contains a good amount of vitamin K comparable to that of Spinach. Whole wheat flour is a good source of carbohydrates. The groundnut oil used for frying these puris has the right combination of Omega-3, 6 and 9 fatty acids. Thus these Methi Puris are not only delicious but also nutritious.

You can learn more about the best oils to use in an Indian kitchen in this video by India’s No. 1 dietician Ms. Rujuta Diwekar. I am a huge fan of hers because she is bang on point and always makes sense.

Step by Step instructions to prepare Methi Puri:

1. Chop the bunch of fresh methi leaves in between to separate the roots and thick stems from the leaves with tender stems.
2. In a vessel, put the methi leaves with tender stems and add enough water to wash them. Wash them thoroughly in the water and remove them from water. You will see that the dust from the leaves has settled down in the vessel. Change the water after cleaning the vessel and repeat the process till you are satisfied that the leaves have been cleaned well. Tip: Washing any leafy vegetable in this manner ensures that it gets thoroughly cleaned.
3. Grind the methi leaves along with garlic, ginger, green chillies, spices, salt and water to a chutney like paste.
4. In a plate, take wheat flour and add some more salt (if required) and oil.
5. Add the methi paste to the wheat flour and knead the dough for puris without adding any water. Tip: The dough for puris is little firm compared to the chapati dough. If you feel that the dough is turning out to be very hard/ dry, then you may use 1-2 tsp of water to knead the dough.
6. When the dough is almost ready, add little oil and knead well.
7. Cover the dough with a cloth or vessel and let it rest for 15 minutes.
8. After 15 minutes, apply a few drops of oil on the dough and knead again. The dough is ready!
9. Heat oil in a kadhai side by side as you roll the puris.
10. Taking little dough and make a small dough ball. Apply little oil on the rolling board (chakla) and roll the puri evenly from all sides. Tip: Make sure that you don’t roll the puris too thin or else they won’t puff. Roll them to a thickness of around 1 mm.
11. Similarly roll other puris and cover them with a kitchen napkin so that they won’t dry.
12. Check the oil by dropping a tiny dough ball into it. If the dough ball rises up immediately, it means the oil is hot enough for frying the puris. Note: If the oil is fuming it is too hot and the puris will get burnt. In this case, reduce the heat and let the oil cool down a bit. We need to fry the puris on medium heat so that they get fried properly.
13. Drop a puri into the kadhai and pour hot oil from the sides on it with the help of the frying spoon. Flip the puri and repeat. This will help the puri puff up.
14. Fry the puri till it gets a light brown shade on both the sides. Fry all the puris in the same manner.
15. Methi poori side dish can be coconut chutney, tomato ketchup, pickles or curd.

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WATCH METHI PURI RECIPE IN HINDI VIDEO HERE:

If you are looking for some other quick recipes check out Broccoli Pasta, Vegetable Sandwich, Masala Corn, Sprouts Salad, Dry Fruit Ladoos, Sweet Potato Kheer, Nimbu Paani and Mango Lassi.