methi puri | crispy methi poori

Methi puri recipe with step by step photos – Crisp, tasty and spiced pooris made with fenugreek leaves and a few spices.

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 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 poori or 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 tsp turmeric powder
• ¼ tsp red chili powder (or cayenne pepper or paprika)
• ½ tsp carom seeds (ajwain seeds).
• Also add salt as required.

2. Add 1 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 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.

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.

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 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 pooris till they look crisp and golden.

16. Remove 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.

17. Serve methi poori as a tea time snack. When the pooris are still hot, you can serve 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:

• Shankarpali recipe
• Nankhatai recipe
• Ribbon pakoda
• Murukku recipe

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