Methi puri with wheat flour|Methi ki puri recipe – Simple, easy, and delicious green puri prepared with fresh fenugreek leaves, flavored with spices, and then it is formed into a green dough using whole wheat flour. I really love its green color and this recipe is great for kids who don’t like green veggies.
Winters mean lots of green veggies and you should definitely include seasonal veggies in your diet. These methi puris can be served with curry or with tea, it’s your choice. You should definitely give this green methi puri a try and I hope you will like it.
You may also like sattu ki puri.
Quick Jump
Ingredients
Green paste- Methi/fenugreek leaves, green chilies, anardana(dried pomegranate seeds)- It has a sweet, sour, and slightly fruity flavor, red chili powder, salt, amchur powder(dry mango powder), and water.
Flour- Puris requires whole wheat flour also known as gehu ka aata in Hindi. Also requires little extra flour while rolling the puris just to dust the dough so that it does not stick and roll out smoothly.
Other- Oil to fry.
How to make methi puri
Add washed and cleaned methi leaves, green chilies, anardana(dried pomegranate seeds), red chili powder, amchur powder(dried mango powder), and little water in a mixer grinding jar.
Grind it into a smooth paste, If required you can add little water to it.
In a big bowl add wheat flour and green methi paste. Mix it and knead it into a dough with the help of your hand or dough maker. If required you can add little water as I added around 1/2 cup of water.
(Note– The dough should have medium consistency which is neither hard nor too soft)
At this stage, if you want to rest the dough or want to make the puri later then store it in the refrigerator in an airtight container.
Divide the dough into small balls then flatten each dough ball with the help of your palms and dust it with wheat flour.
Roll the dough into a circle with the help of a rolling pin. Roll it evenly, it should neither be thick nor thin. 1/4 inch thick is fine.
Now, Deep fry the puris in medium-hot refined oil or canola oil. Press the puri gently with the help of a ladle and it will puff up. It puffs after 10 to 12 seconds after hitting the oil. Fry it until both sides turn golden brown in color.
(Note– Keep adjusting the flame from low to medium to maintain the right level of heat)
Drain off the excess oil and transfer the puri to absorbent paper.
It’s ready to serve. Serve it immediately with aloo curry, aloo sabzi, coriander chutney, and laccha pyaz salad.
Top Tips
- Use fresh methi leaves.
- The dough should not be too soft or too hard. If the dough is soft you won’t be able to roll it easily, If it is hard pooris will become hard after frying. If required you can add little water or add little flour if the dough is too soft or wet.
- You can also add little coriander leaves, mint leaves, or ginger to the methi mixture for extra flavor.
- Fry it in medium hot oil. If the oil is very hot the puri will burn and remain uncooked. So frying the puris at the right temperature is very important.
FAQs
Its Fresh fenugreek leaves bread.
How to test if the oil is ready to fry puris?
To check whether the oil is ready for frying or not, take a very small piece of dough and drop it in the medium-hot oil. If it rises on the top and begins to form bubbles on the surface then it’s ready, If it stays at the bottom then it’s not ready, If it rises very fast and becomes golden brown within a seconds then the oil is very hot.
Why is my poori/puri oily?
It is because the oil is not hot enough, poori absorbs the oil and becomes soggy.
Which oil is best for frying?
I have used extra light olive oil for frying, you can use canola oil, peanut oil, avocado oil, or extra light olive oil.
What is methi called in English?
Methi is known as fenugreek leaves in English. Use fresh fenugreek leaves for this recipe.
Can I substitute methi with palak(spinach)?
Yes, but then it will become palak puri.
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Recipe card
Methi puri with wheat flour|Methi ki puri recipe
Methi ki puri is simple, easy, and delicious green puri prepared with fresh fenugreek leaves, flavored with spices, and then it is formed into a green dough using whole wheat flour.
Ingredients
- 2 cup methi leaves/fenugreek leaves
- 5 green chillies
- 2 teaspoon anardana/dried pomegranate seeds
- 1/2 teaspoon red chilli powder
- 1 tablespoon salt
- 1/2 teaspoon amchur powder/dry mango powder
- 2 to 3 tablespoon water
- 2 cup wheat flour
- Oil to fry
Instructions
- Add washed and cleaned methi leaves, green chilies, anardana(dried pomegranate seeds), red chili powder, amchur powder(dried mango powder), and little water in a mixer grinding jar.
- Grind it into a smooth paste, If required you can add little water to it.
- In a big bowl add wheat flour and green methi paste. Mix it and knead it into a dough with the help of your hand or dough maker. If required you can add little water as I added around 1/2 cup of water.
- (Note- The dough should have medium consistency which is neither hard nor too soft)
- At this stage, if you want to rest the dough or want to make the puri later then store it in the refrigerator in an airtight container.
- Divide the dough into small balls then flatten each dough ball with the help of your palms and dust it with wheat flour.
- Roll the dough into a circle with the help of a rolling pin. Roll it evenly, it should neither be thick nor thin. 1/4 inch thick is fine.
- Now, Deep fry the puris in medium-hot refined oil or canola oil. Press the puri gently with the help of a ladle and it will puff up. It puffs after 10 to 12 seconds after hitting the oil. Fry it until both sides turn golden brown in color.
- (Note- Keep adjusting the flame from low to medium to maintain the right level of heat)
- Drain off the excess oil and transfer the puri to absorbent paper.
- It's ready to serve. Serve it immediately with aloo curry, aloo sabzi, coriander chutney, and laccha pyaz salad.
Notes
- Use fresh methi leaves.
- The dough should not be too soft or too hard. If the dough is soft you won't be able to roll it easily, If it is hard pooris will become hard after frying. If required you can add little water or add little flour if the dough is too soft or wet.
- You can also add little coriander leaves, mint leaves, or ginger to the methi mixture for extra flavor.
- Fry it in medium hot oil. If the oil is very hot the puri will burn and remain uncooked. So frying the puris at the right temperature is very important.
Nutrition Information:
Yield:
13Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 129mgCarbohydrates: 35gFiber: 8gSugar: 0gProtein: 9g
All information presented is intended for informational purposes only.
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