Recipe- Methi/ Fenugreek Leaves Puri (Or Poori)

Recipe- Methi/ Fenugreek Leaves Puri (Or Poori)
Print Recipe
"A deep fried puffed ball of whole wheat flour with a strong aroma of freash fenugreek Leaves, mainly served with Halwa, Srikhand, Kheer, Curry or Bhaji."
Servings Prep Time
2 People 10-15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 People 10-15 Minutes
Cook Time
10 Minutes
Recipe- Methi/ Fenugreek Leaves Puri (Or Poori)
Print Recipe
"A deep fried puffed ball of whole wheat flour with a strong aroma of freash fenugreek Leaves, mainly served with Halwa, Srikhand, Kheer, Curry or Bhaji."
Servings Prep Time
2 People 10-15 Minutes
Cook Time
10 Minutes
Servings Prep Time
2 People 10-15 Minutes
Cook Time
10 Minutes
Ingredients
Servings: People
Instructions
  1. In a big wide bowl take Aata, Methi leaves, salt, bhuna jeera, ajwain, hing and 1tbsp oil. Mix well.
  2. Use sufficient water to knead a soft dough. Cover the dough and keep aside for 5 minutes.
  3. Now heat sufficient ghee or oil in a kadai (Wok).
  4. Meanwhile divide the dough in to 12 equal portions. And shape like a bit flat ball each portion, cover and keep aside.
  5. Now when oil is hot enough to fry, take a ball dip it a bit in oil and roll it up to 3 inch diameter circle evenly with the help of belan (Rolling Pin).
  6. Dip in sufficient hot oil, and press lightly with a frying spoon, let it puff and then turn it over. You will see upper side is golden brown in color. Now fry the bottom by pressing all sides in a circular motion with the help of frying spoon.
  7. Fry all puris one by one in a same way till golden brown and remove on a papar napkin for the excessive oil to be absorbed.
  8. Serve hot with Suji ka Halwa, srikhand, Choley, Raita, curd, Aalu, Paneer or Kofta curry.
Recipe Notes
  • Knead the dough medium soft, do not make it very hard or very soft.
  • Roll the puri evenly it should not be very thin or very thick.
  • To check the required hotness of oil, drop a small pinch of dough into oil and check-
    -If dough pinch rises slowly or is still at the bottom, then the oil is cold. You need to wait for it become
    more hot.
    -If it rises too fast, then the oil is very hot. In that case reduce the flame or switch off the flame for few
    seconds and let the oil bit cooler.
    -If it rises steadily & briskly to the top, then the oil is sufficiently hot to fry.
  • Fry puris till golden brown in color by pressing all sides in a circular motion.
  • See more Indian Bread Recipe here.

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Author: Vibhuti Jain

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