Methi Puri
Methi Puri with step-by-step photo and video recipe.
Methi Poori is one of my favorite puffed Indian breads. I wait yearlong for markets to be flooded with fresh methi in winters. This is the first thing that I bag to make at home.
The puffed and deep-fried Indian bread is an absolute delight and easy to make. The best part is that you eat a lot of healthy greens (methi) this way.
It is prepared with the whole wheat flour, fresh methi (fenugreek leaves) and a few everyday spices.
Though there are various methods to prepare it, but I am sharing my favorite version here. My Mom is an amazing cook and I have learnt this recipe from her. I have grown up seeing her cooking and have always treasured her cooking.
I fondly remember the first time I prepared puris for my husband while we were dating. To my embarrassment, the puris were completely fried in a literal and figurative sense and were as hard as a papad. That’s how he remembers the first time he had puri at my place , a fond memory for him and embarrassing one for me 😊Food makes a lot of memories, isn’t it?
Me and my husband both love eating puris and I had to perfect them.
After a few trails, seeking all the tips and tricks from my Mom and MIL, I can say I make good puris now.
I don’t want you guys to go through all the pain and hardship of trails, hence sharing foolproof recipe of whole wheat methi ki poori with you all.
This recipe of Methi ki Puri –
1. Is a puffed Indian flat bread
2. Can be served for any meals of the day
3. Is Vegan
4. Easy to make
5. Is made with whole wheat flour
6. Stays good for 3-4 days
7. Best food to carry for long journeys
More Indian Bread Recipes –
Video Recipe -
Pre-Preparation required for Methi Puri Recipe –
It is very necessary to clean and wash any leafy green vegetables thoroughly, before putting into use.
How to clean fresh methi (fenugreek leaves) –
With all the chemicals and pesticides used these days, it becomes very important for us to clean and wash our vegetables properly.
To clean methi, discard all the leaves which are not fresh. Remove the stems and separate the fresh leaves.
Take a deep bowl and fill it with water. Immerse the leaves completely and wash properly removing all the dirt and soil.
Wash 3-4 times in a similar way or until the clear water comes out and you get clean methi leaves.
How to preserve fenugreek leaves –
In case you are not using it immediately, clean methi by removing rotten leaves.
Line up any air tight container with kitchen towel, put the methi leaves in it. Cover and refrigerate for about 7 – 10 days.
Make sure there is no moisture in the leaves before you preserve.
Once your leaves are washed and cleaned there is small preparation required for this recipe.
How to make Puffed Indian Bread, Methi ki puri at home–
This is a rare recipe of making methi ki puri at home.
To make methi puri using this recipe, puree the methi leaves along with some green chillies, garlic, salt and water.
Knead a stiff dough using the methi puree. Let it rest for 20 mins. Knead again till smooth.
Divide the dough into equal parts, roll out and deep fry in a hot oil.
Things to keep in mind while making Methi Puri at Home –
1. Knead a stiff dough.
2. The dough will loosen up while resting so do not rest it for longer time than suggested and knead accordingly.
3. Cover the dough with the lid or wet muslin cloth while resting, to prevent it from drying.
4. Always maintain the temperature of oil. It should neither be too hot or too cold.
5. If oil it too hot the puris won’t puff up as expected, else they will turn into papad (crispy).
6. Knead the dough evenly to get the flavour of methi in each bite.
7. Do not roll out puris too thin else they wont puff up, rather turn hard and flat.
8. Puri fries very quickly, so if you are new to frying puris, roll out the pooris first and then fry them one by one in hot oil.
9. The dough should be smooth and not have chunks of grinded spices (make smooth puree and do not add any whole spices), else it `won’t let puri puff up.
10. Grease the dough balls for easy rolling.
Step by step recipe of Methi Puri –
Methi Puree –
1. In a mixer blender add roughly chopped methi leaves, green chilli, coriander leaves, garlic, salt and water.
2. Grind it to a fine puree.
3. Set aside.
Making Puri Dough –
4. In a mixing bowl, add methi puree, whole wheat flour and salt.
5. Mix everything well to knead a stiff dough.
6. Add a Tsp of oil and knead a smooth dough.
7. Cover and let it rest for 20 mins.
8. After it is well rested, knead the dough again, till smooth.
9. Divide the dough into two equal logs.
10. Cut each log into small pieces to form equal sized balls. (Watch video for better understanding).
11. Make smooth dough balls from the dough.
12. Grease the dough ball one at a time before start rolling. It will ease the rolling.
13. Roll out the balls into desired thickness. Do not make them too thin or thick.
Frying Puris –
14. While you are rolling the puris, pour oil in a deep kadai and let it heat.
15. Check the desired temperature – To check if temperature of oil has reached the required temperature, drop in a tiny piece of dough, it should rise up immediately.
16. When the oil is hot enough, fry all the puris one by one.
17. Gently slide in the puri in hot oil, it should puff up by itself, in case it doesn’t, gently press using turner (perforated spatula), until it is puffed up.
18. Turn over and cook from the other side.
19. Bring out, strain excess oil on a kitchen towel.
20. Fry all the remaining puris in a similar way, make sure to regulate the temperature.
21. Serve hot with pickle and aloo ki sabzi.
How to serve Methi Ki Puri –
Methi ki puri can be served for any meal of the day. We like to have it for breakfast or brunch at home.
It tastes best with Aam ka achar or lime pickle, aloo ki sabzi or tamatar ki chutney.
However, you can also apply some jeeravan and roll it to have it on the go.
Methi ki puri also makes for a great option to pack for your kids lunchbox.
If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter
You can also pin this recipe on Pinterest for later referral.
Please do Subscribe to my Youtube Channel for updates on video recipes.
Methi Puri
Ingredients
- 250 gms Methi Fresh Fenugreek Leaves)
- 100 gms Coriander leaves 9
- 3 Nos. Green Chilli
- 4-5 Cloves Garlic
- Salt to taste
- 2 Cups Whole Wheat Flour
- Water as required
- Oil for frying
Instructions
Methi Puree –
- In a mixer blender add roughly chopped methi leaves, green chilli, coriander leaves, garlic, salt and water.
- Grind it to a fine puree.
- Set aside.
Making Puri Dough –
- In a mixing bowl, add methi puree, whole wheat flour and salt.
- Mix everything well to knead a stiff dough.
- Add a Tsp of oil and knead a smooth dough.
- Cover and let it rest for 20 mins.
- After it is well rested, knead the dough again, till smooth.
- Divide the dough into two equal logs.
- Cut each log into small pieces to form equal sized balls. (Watch video for better understanding).
- Make smooth dough balls from the dough.
- Grease the dough ball one at a time before start rolling. It will ease the rolling.
- Roll out the balls into desired thickness. Do not make them too thin or thick.
Frying Puris –
- While you are rolling the puris, pour oil in a deep kadai and let it heat.
- Check the desired temperature – To check if temperature of oil has reached the required temperature, drop in a tiny piece of dough, it should rise up immediately.
- When the oil is hot enough, fry all the puris one by one.
- Gently slide in the puri in hot oil, it should puff up by itself, in case it doesn’t, gently press using turner (perforated spatula), until it is puffed up.
- Turn over and cook from the other side.
- Bring out, strain excess oil on a kitchen towel.
- Fry all the remaining puris in a similar way, make sure to regulate the temperature.
- Serve hot with pickle and aloo ki sabzi.
