Crafted with simplicity and convenience in mind, our quick and easy Methi Puri | Quick Methi Puri recipe is tailored for the busy yet discerning food enthusiast.The fenugreek leaves, renowned for their distinct bitter-sweet profile, add a unique depth to the puris, while the whole wheat flour provides a hearty foundation, Whether you are a seasoned home cook or a culinary enthusiast exploring new horizons, our Methi Leaves Ki Puri recipe promises a symphony of tastes and textures that will leave a lasting impression
Enjoy our other Puri recipes: Chana dal ki Puri, Aloo ki Puri & Plain Puri.
Ingredients
- Fresh methi (fenugreek) leaves – 1 cup (washed and finely chopped)
- Whole wheat flour (atta) – 2 cups
- Olive oil – 1 tablespoon
- Salt – 1/2 teaspoon
- Water, as needed
- Mustard oil for frying
Method
Mixing the Dough:
- Begin by washing the methi leaves thoroughly and chopping them finely for an aromatic burst of flavour.
- In a mixing bowl, combine the whole wheat flour, olive oil, and salt. Mix thoroughly to ensure proper incorporation.
- Gradually incorporate water into the mixture and knead it thoroughly until a smooth and tight dough is formed. As methi leaves release water, adjust the water quantity accordingly. Cover the dough and set it aside for 5 to 10 minutes. Allowing the dough to rest facilitates gluten development, resulting in softer puris.
Shaping and Rolling:
- After allowing the dough to rest for 10 minutes, give it a slight knead. Divide the dough into equal portions, shaping them into small pieces. Roll each portion into thin circles of medium thickness.
Frying Process:
- Meanwhile, Heat oil in a deep frying pan over medium heat. When the oil reaches the desired temperature, carefully slide the rolled puri into the hot oil. Gently press down on the puri with a slotted spoon; it will puff up during the cooking process. Flip it to the other side and fry until both sides attain a golden brown color. Using a slotted spoon, remove the puri from the oil, allowing any excess oil to drain. Place the methi puri on paper towels to absorb any remaining oil. Repeat this frying process with the remaining dough balls.
Serving Suggestions:
- Serve hot, pairing them with your favorite curry, pickle, or a dollop of curd..
