methi puri recipe | methi poori recipe | how to make crisp methi ki puri

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methi puri recipe, methi poori recipe

methi puri is crisp, tasty and spiced puri made with whole wheat flour, fenugreek leaves and spices.

5 from 9 votes
total time:
50minutes

methi puri recipe with step by step photos – crisp, tasty and spiced pooris made with fenugreek leaves.

methi poori recipe, methi puri

sharing a different snack recipe for diwali. in most homes the fried snacks that are made for diwali are chakli, sev, mathri, 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 then do check:

methi puri recipe

5 from 9 votes
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
methi puri is crisp, tasty and spiced puri made with whole wheat flour, fenugreek leaves and spices.
methi puri recipe, methi poori recipe
Course:snacks
Cuisine:north indian
Servings:15 to 16 large sized pooris
Calories:108kcal

INGREDIENTS FOR methi puri recipe

(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)
  • 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.
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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.

making methi puri recipe, making methi poori recipe

2. add 1 cup tightly packed fresh fenugreek leaves/methi. substitute 1 tbsp dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.

methi, fenugreek leaves

3. with a spoon or with your hands mix everything very well.

making methi puri recipe, making methi poori recipe

4. then add 3 tsp oil and ⅓ cup water. the amount of water depends on the quality of whole wheat flour, so add water accordingly.

making methi puri recipe, making methi poori recipe

5. mix and begin to knead the dough. knead the dough very well.

making methi puri recipe, making methi poori recipe

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.

making methi puri recipe, making methi poori recipe

rolling methi puri

7. then pinch small or medium sized balls from the dough.

making methi puri recipe, making methi poori recipe

8. take one dough ball and spread a bit of oil on it.

making methi puri recipe, making methi poori recipe

9. roll to a small or medium or large round or poori.

making methi puri recipe, making methi poori recipe

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.

rolled methi puri

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.

making methi puri recipe, making methi poori recipe

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.

methi puri recipe, methi poori recipe

13. nudge with a slotted spoon so that the methi puri fries well.

methi puri recipe, methi poori recipe

14. when one side become golden, turn over and fry the other side.

methi puri recipe, methi poori recipe

15. fry the methi pooris till they look crisp and golden.

methi puri recipe, methi poori recipe

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.

methi puri recipe, methi poori recipe

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.

methi puri recipe, methi poori recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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35 comments/reviews

  1. 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…

  2. 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.

    • i have used bajaj (which i later gave to my mom) and currently using morphy richards. both are good. bajaj is cheaper than morphy richards. but the quality of morphy richards in better.

  3. Thanx a lot for the prompt reply dear….. Shall try to bake and I’ll let you know if it turned out good…… Till then wishing you and your family a lot of happiness joy and blessings for diwali…. May God bless you with all the happiness….. Keep up the good work!!!!!!! ??

  4. Hi dear,
    I am a big fan of urs .

    I have tried shahi tukra yesterday my hubby loved it. Everyday I try different recipes ,all comes out really well. Love all ur receipe .

  5. hi dassana,

    i will surely try this and let you know… could you please tell me a simple cake or muffin which i can make because i want to start baking and hopefully i will not make mistakes in baking christmas cakes in future … thanking you in advance…

    wishing you and your family and also to all the readers of this site a HAPPY DIWALI
    TK CARE AND rgds
    marina

  6. Hi dear… Planning to make these yummy puris. But a little wary coz its fried…. Can if it be baked instead of fried. I have a convection microwave. Please tell me if its possible & how…. Thanx a lot for the yummy recipe….

    • hi niki, i am not sure how they will turn out if baked. as less oil is used here for kneading. for baking, the oil has to be increased and the oil has to be rubbed in the flour to get a bread crumb like consistency. then add spices, water and knead. i think for 2 cups of flour, you will need to add 3 tbsp of ghee or oil or butter.

  7. Hi Dassana,

    I am following ur recepies from 1 month and i have learnt a lot from u.thank u so much.
    Love u a lottttttt.
    what is cast iron tawa.i want to purchase ,is it good for making dosa ,cheela etc,please suggest any good cast iron tawa for me

  8. Hello Ms. Dassana,
    Thank you for the nice recipe. I shall try to make this.
    I have one query. Can these pooris be packed for train journey of around one day? Actually, we are going in-laws home for Deepawali. As it is a very easy & healthy recipe, I want to make this for journey. Will it be ok and not get spoiled in the journey?
    Regards,
    Anupam.

  9. Hi dasanna, sorry I am posting here about eggless choc chip cookies…just a query. What will be the proportion if I want to make the cookies with only self raising flour….
    Today I am making shankerpali hope it comes well.
    Thank you very much for your wonderful recipes.

  10. Another great, detailed recipe, I’m so glad I found this website as it leaves me spoilt for choice and brings back some of the great times I’ve had in India.

    Thank you for producing it all!

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