methi puri recipe with step by step photos – crisp, tasty and spiced pooris made with fenugreek leaves.
sharing a different snack recipe for diwali. in most homes the fried snacks that are made for diwali are chakli, sev, mathris, gujiya, farsi pooris etc. this snack is different in the sense that its not the norm and of course you need fresh fenugreek leaves to make these. but you can even make these with dry fenugreek leaves or kasuri methi.
these methi puris can be made and stored in an air-tight jar and munched upon as a tea time snack. you can even double or triple the recipe.
from the recipe, you can make 15 to 16 large sized pooris or 25 to 35 medium to small sized pooris. you can also serve these methi pooris with a spicy potato curry or dum aloo.
if you are looking for more diwali snacks recipes then do check shankarpali, karanji, methi thepla, papdi, shakkar pare and masala poori recipe.
methi puri recipe below:
methi puri recipe
ingredients (1 cup = 250 ml)
- 2 cups whole wheat flour (atta) or 240 grams whole wheat flour
- 1 cup tightly packed fresh methi (fenugreek leaves) or 1 tablespoon dry fenugreek leaves
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (haldi)
- ¼ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon ajwain seeds (carom seeds)
- â…“ cup water or add as required
- 3 teaspoon oil
- salt as required
- oil for deep frying
how to make methi puri recipe
making methi puri dough:
take 2 cups whole wheat flour (240 grams) in a mixing bowl or pan.
add the following spices - a pinch of asafoetida, 1/4 tsp turmeric powder, 1/4 tsp red chili powder and 1/2 tsp carom seeds (ajwain seeds). also add salt.
- add 1 cup tightly packed fresh fenugreek leaves/methi. substitute 1 tbsp dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.
- with a spoon or with your hands mix everything very well.
- then add 3 tsp oil and 1/3 cup water. the amount of water depends on the quality of whole wheat flour, so add water accordingly.
- mix and begin to knead the dough. knead the dough very well.
- knead very well to a firm dough. the dough should not be soft like a chapati dough. cover and keep aside for 20 to 30 minutes.
rolling methi puri:
- then pinch small or medium sized balls from the dough.
- take one dough ball and spread a bit of oil on it.
- roll to a small or medium or large round or poori.
- with a knife give cuts on the rolled poori. this is done so that the poori does not puff up while frying. you can also use a fork.
frying methi puri or poori:
heat oil in a kadai for deep frying. add a tiny piece of the dough in the oil. if the dough piece comes up quickly and steadily, then the oil is hot enough for frying.
if it comes too fast, the oil is very hot. if it comes slowly, the oil is not hot enough. keep a medium temperature while frying.
gently slid the rolled methi poori in the medium hot oil.
nudge with a slotted spoon so that the methi puri fries well.
- when one side become golden, turn over and fry the other side.
fry the methi pooris till they look crisp and golden.
remove methi puri with a slotted spoon and place them on kitchen paper towels to absorb extra oil.
prepare all methi pooris this way. once they cool at room temperature, then store them in an air-tight jar.
- serve methi poori as tea time snack.
how to make methi poori or methi puri recipe:
1. take 2 cups whole wheat flour/atta (240 grams) in a mixing bowl or pan. add the following spices – a pinch of asafoetida, ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp carom seeds (ajwain seeds). also add salt.
2. add 1Â cup tightly packed fresh fenugreek leaves/methi. substitute 1 tbsp dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.
3. with a spoon or with your hands mix everything very well.
4. then add 3 tsp oil and â…“Â cup water. the amount of water depends on the quality of whole wheat flour, so add water accordingly.
5. mix and begin to knead the dough. knead the dough very well.
6. knead very well to a firm dough. the dough should not be soft like a chapati dough. cover and keep aside for 20 to 30 minutes.
7. then pinch small or medium sized balls from the dough.
8. take one dough ball and spread a bit of oil on it.
9. roll to a small or medium or large round or poori.
10. with a knife give cuts on the rolled poori. this is done so that the poori does not puff up while frying. you can also use a fork.
frying methi puri or poori:
11. heat oil in a kadai for deep frying. add a tiny piece of the dough in the oil. if the dough piece comes up steadily and gradually the oil is hot enough for frying. if it comes too fast, the oil is very hot. if it comes slowly, the oil is not hot enough. keep a medium temperature while frying.
12. gently slid the rolled methi poori in the medium hot oil. depending on the size of pan or kadai, you can add less or more pooris for frying.
13. nudge with a slotted spoon so that the methi puri fries well.
14. when one side become golden, turn over and fry the other side.
15. fry the methi pooris till they look crisp and golden.
16. remove with a slotted spoon and place them on kitchen paper towels to absorb extra oil. prepare all methi pooris this way. once they cool at room temperature, then store them in an air-tight jar.
17. serve methi poori as tea time snack. when the pooris are still hot, you can serve with a spicy potato curry or with this banarasi dum aloo.
How many days it will be good to eat
about a week.
Awesome recipe ??
Have tried many recipes from net but many of them failed…. And I must admit now that till now the number of recipes I have tried from this particular site, all have come so tasty and well. Thanks a lot for making this space…
pleased to know this sabita, its all our pleasure. thanks for positive views 🙂
I tried this, But the pooris turned out soft and chewy rather than crispy and crunchy. That was quite disappointing:(….maybe my dough was a bit wet than required…dunno .I had added enough oil in the dough and fried well in hot oil. Or maybe i should have made smaller size pooris. But all my pooris even the small size ones were soft. However taste was awesome.
shea, dough should not be too wet. it should be a firm and tight dough. then the pooris turn out crisp. if its a wet or sticky dough, then the pooris will be soft and on cooling they will become chewy. hope this helps.
Very nice recipe… Loved it…
thankyou shital 🙂
Great recipe step by step of methi puris, Amita!
Thanks for sharing.
Looking for lapsi step by step.
thanks asha.
very yammmmmmmmiiiiii
thankyou 🙂