how to make methi puri with detailed photo and video recipe. Methi puri is basically a savory flat puri, similar to chat puris. But this is a unique and deep fried wheat based crispy and tasty snack, using methi leaves.

This is a snack, which is so good to be eaten anytime. Kids will love it when you offer this snack after their school, or you can serve it as a teatime snack.

Indian cuisine offers several tasty tea time snacks. Most of the snacks are generally made with rice flour, besan/chickpea flour or with all purpose flour/maida. But methi poori is made with wheat flour and sooji /semolina, flavored with fenugreek leaves. It offers a combination of savoury and bitter taste which makes it unique from other snacks.

I have used fresh green methi leaves / fenugreek leaves. If you don’t have access to the fresh methi, replace it with frozen or dry(kasuri methi). If using frozen methi, squeeze out water before adding it to the flour.

One more important step to remember is, deep fry these puris on a medium low flame and do not crowd the pan. Low flame helps pooris to become crisp and evenly fry. You can also try cutting in different shapes for a change.

More snack ideas for you:

For Sweet snacks: https://sirisblog.com/category/sweets-desserts/

Print Recipe

Methi Poori Methi Puri

This is a unique and wheat based crispy and tasty snack, using methi leaves.

Prep Time5

Cook Time40

Total Time45

Course: sides, snacks

Cuisine: Indian

Keyword: after school snacks, crispy, evening snack, methi snacks, puri, tea time snacks, yummy

Servings: 100 Puris

Author: Sireesha

Equipment

1 deep pan for frying
1 cookie cutter
1 Rolling Pin

Ingredients

2 cups wheat flour
2 cups sooji/rava/semolina
1½ cups fenugreek leaves / methi washed and chopped
2 tsp cumin/jeera
1 tsp azwain seeds
1 tsp pepper
2 tsp red chilly powder
1 tsp salt
1 pinch hing / asafoetida
¼ tsp turmeric
5-6 tbsp hot oil or ghee
1 tsp sugar optional

Instructions

In a large mixing bowl, add 2 cups wheat flour, 2 cups rava, 2 tsp jeera, 1 tsp azwain, 1 tsp pepper, 2 tsp chilly powder, 1 tsp salt, ¼ tsp turmeric, pinch of hing, 1 tsp sugar, and washed and chopped methi leaves.
Add 5-6 tbsp hot oil or ghee and mix with a spoon first.
Now crumble and mix everything with hand.
Knead a tight dough well-adding water as required. Make a smooth dough.
Cover and keep aside for 1 hour to set the gluten.
Pinch a large ball of dough and oil it and then roll it very thin as the dough shrinks eventually and becomes little thick.
Take a cookie cutter or a glass with sharp edge, then cut the rolled dough in shapes.
Prick the pooris with a fork to prevent puffing up.
Fry the poori in medium hot oil. Alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
Fry on medium low flame on both sides till they turn crispy and golden in color.
Drain off the methi puri over kitchen paper towel to absorb excess oil.
Store then in an airtight container for a month.
Serve methi puri with evening tea/chai or as an after school snack to kids.

Notes

You can also add sesame seeds for added nutrition.
Fry on medium low flame for even frying and for crispiness.
You may use frozen methi or kasuri methi leaves if fresh ones are not available.

Step by step photo instructions

Name: Methi Poori Methi Puri
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cups wheat flour; 2 cups sooji/rava/semolina; 1½ cups fenugreek leaves / methi (washed and chopped); 2 tsp cumin/jeera; 1 tsp azwain seeds; 1 tsp pepper; 2 tsp red chilly powder; 1 tsp salt; 1 pinch hing / asafoetida; ¼ tsp turmeric; 5-6 tbsp hot oil or ghee; 1 tsp sugar (optional)

In a large mixing bowl, add 2 cups wheat flour, 2 cups rava, 2 tsp jeera, 1 tsp azwain, 1 tsp pepper, 2 tsp chilly powder, 1 tsp salt, ¼ tsp turmeric, pinch of hing, washed and chopped methi leaves and sugar.