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.

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.

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.