Methi Puri
Crispy, savory fried bread infused with the unique, slightly bitter flavor of fresh fenugreek leaves. A perfect tea-time snack or travel food, these puris are a beloved classic across India.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, besan, rava, turmeric powder, red chili powder, ajwain, hing, and salt. Whisk them together to ensure the spices are evenly distributed.
- c.Add the finely chopped methi leaves, curd, and 1 tablespoon of oil to the dry ingredients.
- d.Using your fingertips, rub the methi and oil into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a flaky texture.
- e.Gradually add water, a little at a time, and knead to form a stiff and smooth dough. The dough should be firmer than regular chapati dough to prevent it from absorbing too much oil.
- f.Cover the dough with a damp cloth and let it rest for 20 minutes. This allows the rava to absorb moisture and the gluten to relax.
- 2
Step 2
- a.Roll the Puris
- b.After the dough has rested, knead it again for a minute until smooth.
- c.Divide the dough into 16-18 equal-sized small balls.
- d.Take one ball, and without using any dry flour, roll it into a circle of about 3-4 inches in diameter. If the dough sticks, apply a tiny drop of oil to the rolling pin and surface.
- e.Roll all the puris and place them on a plate. Keep them covered with a cloth to prevent them from drying out while you heat the oil.
- 3
Step 3
- a.Fry the Puris
- b.Heat the oil for deep frying in a kadai or a deep pan over medium-high heat. The oil should be hot but not smoking.
- c.To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is ready.
- d.Carefully slide one puri into the hot oil. Gently press it down with the back of a slotted spoon (a jhara). This pressure helps the puri to puff up.
- e.Once it puffs up and the bottom side turns golden brown (about 30-40 seconds), flip it over.
- f.Fry the other side until it's golden and crisp. This should take another 30 seconds.
- g.Remove the puri with the slotted spoon, letting the excess oil drain back into the pan. Place it on a wire rack or a plate lined with paper towels.
- 4
Step 4
- a.Serve
- b.Repeat the frying process for all the remaining puris, ensuring the oil temperature remains consistent.
- c.Serve Methi Puris hot or at room temperature with plain yogurt, mango pickle (aam ka achaar), or a simple potato curry (aloo sabzi).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the bitterness of methi leaves, you can sprinkle some salt on the chopped leaves, let them sit for 15 minutes, and then squeeze out the bitter juice before adding to the flour.
- 2Ensure your dough is stiff. A soft dough will absorb excess oil, resulting in greasy puris.
- 3Fry on a consistent medium-high heat. If the oil is too cool, the puris will be oily. If it's too hot, they will burn on the outside before cooking through.
- 4Do not overcrowd the pan. Fry one or two puris at a time for best results.
- 5For perfectly puffed puris, press down gently in the center with a slotted spoon as soon as you slide it into the oil.
Adapt it for your goals.
Flour Variation
For a different texture, you can substitute half of the atta with bajra (pearl millet) flour, especially during winter.
Spice It UpSpice It Up
Add 1 teaspoon of crushed coriander seeds and 1/2 teaspoon of garam masala to the dough for a more aromatic flavor.
Baked VersionBaked Version
For a healthier alternative, roll the puris, prick them with a fork, brush with a little oil, and bake in a preheated oven at 180°C (350°F) for 10-12 minutes or until golden and crisp.
Add VegetablesAdd Vegetables
Incorporate finely grated carrots or boiled and mashed potatoes into the dough for added nutrition and softness.
Why this is on our healthy list.
Rich in Dietary Fiber
Made with whole wheat flour (atta) and fenugreek leaves, these puris are a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain a healthy gut.
Supports Blood Sugar Control
Fenugreek (Methi) is well-known for its potential to help regulate blood sugar levels due to its soluble fiber content, which can slow down the absorption of sugar in the stomach.
Good Source of Iron
Fenugreek leaves are a natural source of iron, an essential mineral for producing red blood cells and preventing anemia. Combining them with other ingredients makes this a tasty way to boost your iron intake.
Frequently asked questions
There could be a few reasons. The dough might be too soft or too dry. Ensure it's a stiff, smooth dough. The oil might not be hot enough; it needs to be at a medium-high temperature. Also, rolling the puris too thin can prevent them from puffing.