Methi puri with step by step photos – Crisp, tasty and spiced pooris made with fenugreek leaves, whole wheat flour and a few spices. They make for a good time snack served with hot tea or can also be had with curry of your choice.
Sharing a different snack recipe for Diwali. In most homes the fried snacks that are made for Diwali are Chakli, Sev, Mathri, Gujiya, farsi puri 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 ki puri 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 poori with a spicy potato curry or dum aloo or chana dal or with a curry of your choice. Or you can simply have them plain with a cup of tea.
How to make Methi Puri
1. Take 2 cups whole wheat flour/atta (240 grams) in a mixing bowl or pan. Add the following spices:
- 1 pinch of asafoetida (hing)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder (or cayenne pepper or paprika)
- ½ teaspoon carom seeds (ajwain seeds)
- Also add salt as required.
Note that the amount of spices can vary as per your taste preferences.
2. Add 1 cup tightly packed fresh fenugreek leaves/methi. Substitute 1 tablespoon 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 teaspoon oil and ⅓ 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 the bowl with a cloth or lid and keep aside for 20 to 30 minutes.
Rolling methi puri
7. Then pinch small or medium-sized balls from the dough.
8. On a rolling board, 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.
If you want to make puffed and soft puri, then do not give any cuts to the rolled puri dough.
Fry Methi Puri or Poori
11. Heat oil in a kadai or wok for deep frying. Add a tiny piece of the dough to 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.
You can use any neutral flavor oil with a high smoking point.
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 poori for frying. Take care not to overcrowd the kadai.
13. Nudge with a slotted spoon so that the methi puri fries well. Since we have given cuts to the puri, it won’t puff while frying and become crispy.
But if you have not given any cuts, the methi puri will puff up when frying.
14. When one side becomes golden, turn over and fry the other side.
15. Fry the pooris till they look crisp and golden. You may need to turn them a few times for even frying.
16. Carefully remove them with a slotted spoon draining as much oil as possible. Then place them on kitchen paper towels to absorb extra oil. Prepare all pooris this way. Once they cool at room temperature, then store them in an air-tight jar or container.
17. Serve methi ki poori as a tea-time snack. When the pooris are still hot, you can serve them with potato curry or any curry of your choice. It will also go well with chana dal.
If you are looking for more Diwali snacks then do check:
If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.
Methi Puri
Ingredients
- 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 (ground turmeric)
- ¼ teaspoon Red Chili Powder (or cayenne pepper or paprika)
- ½ teaspoon ajwain seeds (carom seeds)
- ⅓ cup water or add as required
- 3 teaspoons oil
- salt as required
- oil for deep frying, as required
Instructions
Making methi puri dough
- Take whole wheat flour in a mixing bowl or pan.
- Add the following spices – asafoetida, turmeric powder, red chili powder and carom seeds (ajwain seeds). Also add salt as needed.
- Add 1 cup tightly packed fresh fenugreek leaves/methi. Substitute 1 tablespoon dry fenugreek leaves (kasuri methi) for fresh fenugreek leaves.
- With a spoon or with your hands mix everything very well.
- Then add 3 teaspoons of oil and ⅓ cup of 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.If you want to make puffed poori then do not give cuts to the rolled puri.
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 poori till they look crisp and golden.
- Remove them with a slotted spoon draining as much oil as possible. Then 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 with a cup of tea. You can also serve them with potato curry or dum aloo or chana dal or gravy dish of your choice.
Notes
- The recipe can be doubled or tripled.
- The amount of spices can vary as per your preference.
Nutrition Info (Approximate Values)
This Methi Puri post from the archives first published in November 2015 has been republished and updated on 27 June 2022.
Hi Dassana,
Love your recipes! Always a hit in my family.
Question reg the puris – could I bake them in oven?
Thanks a lot Hir. I have never baked these methi puris in the oven, so cannot say anything about the outcome.
I would like to try out this recipe. Is only 3 teaspoons of oil required in binding the dough? Please let me know before I attempt to make these pooris. Thank you
3 teaspoons oil is not for binding, but to add some softness in the dough. for binding water is added.
How many days it will be good to eat
about a week.
Awesome recipe ??