Methi Puri
Bursting with aromatic flavors and enticing crispness, Methi Puri is a delightful Indian snack or breakfast staple that combines the earthiness of whole wheat flour with the vibrant freshness of finely chopped fenugreek leaves (methi). Enhanced by carom seeds (ajwain), turmeric, and a hint of red chili powder, these golden-fried disks are irresistibly spiced and perfectly puffed. The dough is kneaded to a firm consistency, rolled into small rounds, and expertly fried to achieve the signature crunch that makes these puris a crowd favorite. Ready in just over half an hour, Methi Puri pairs beautifully with tangy yogurt, pickles, or a hearty potato curry, providing a wholesome and flavorful experience that’s as versatile as it is satisfying. Perfect for festive occasions or everyday indulgence, this methi-flavored recipe is your go-to for exploring traditional Indian cuisine!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves (methi), finely chopped
- 0.5 teaspoons Carom seeds (ajwain)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Salt
- 2 tablespoons Oil (for dough)
- 0.5 cup Water (for kneading)
- 3 cups Oil (for frying)
Instructions
In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, carom seeds, turmeric powder, red chili powder, and salt.
Add 2 tablespoons of oil to the dry ingredients and mix thoroughly until the mixture becomes crumbly.
Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough. Cover and let it rest for 10-15 minutes.
Divide the dough into small, equal portions and roll each portion into a small ball.
Using a rolling pin, flatten each ball into a small circle that is approximately 3-4 inches in diameter. Ensure the puris are not too thick or thin.
In a deep frying pan or wok, heat 3 cups of oil over medium-high heat until hot.
Carefully slide one puri into the hot oil. It should puff up within seconds. Gently press the puri with a slotted spoon to encourage puffing.
Flip the puri and fry until both sides turn golden brown and crisp. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining puris.
Serve the methi puris hot with yogurt, pickle, or a potato-based curry.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 0.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
