Diwali Oct - 29

Tuesday, May 20, 2014


    I have tried many recipes with methi leaves, and this methi puri is in my to do list for a long time. Last week i got a fresh bunch of methi leaves from the Indian store and finally made this methi poori. It tasted very well and i had this for my lunch along with a glass of Masala chaas. It is best one to make and carry for picnics as it won't get spoil soon. You can pack this for kids lunch box too. Unlike other pooris this will not puff very big as i have added besan(kadalaimaavu) to this. If you want puffed pooris , just skip the besan and make puffed pooris. The recipe was given by my friend, who makes this methi puri very well.
Check out my Methi Thepla and Methi Pakora.

Avakkai pickle

  Preparation Time : 15 mins | Cooking Time : 20 |   Yields :8-10

   Wheat flour(atta)    1/2 cup + little for dusting
    Besan(kadalai maavu)  1/4 Cup
    Rava|Sooji       2 tblsp
    Methi leaves     a handful
    Ajwain (Omam)  1/4 tsp
    Red chilli powder  1/4 tsp
    Salt          To taste
    Garam masala  2 pinches
    Sugar    1 tsp
    Oil     to deep fry   


  • In a wide bowl add all the ingredients except oil. Chop the methi leaves and add. Make it into a smooth dough. Do not make it too loose. Take care that it should not be very dry and with cracks. Add little oil in the last and knead smoothly. Cover the dough.
  • Heat the oil for frying.
flour dough
  • When the oil is heating up, make the dough into equal balls.
  • Dust them if needed and roll it into a small discs. Do not make it too thin.
  • Repeat this for the rest of the dough. You can roll 5 to 6 puris at a time and fry it one by one.
methi-poori rolled-poori
  • When the oil is hot carefully add one puri at a time. Deep fry them on both sides till the get nice golden brown color. Drain the excess oil in a kitchen towel.
frying poori

  • Serve hot with a simple raitha or if you want you can have with Potato masala
  • This poori even when it is eaten after few hours , tastes wonderful with the flavor of the methi leaves infused in it.


  • You can grind the methi leaves along with green chilli and add to the dough . In that case, skip the red chilli powder.
  • Ajwain seeds can be replaced by cumin seeds.
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  1. loved this composition. i have tasted this many times in north indian restaurant.

  2. delicious and very flavorful Puri!! I am so loving the clicks.. awesome..

  3. Yummy one..I do the same way....looks inviting.

  4. Tasty puri nice clicks as usual.. I have tried many times without besan flour still not puffing..

  5. Crispy and healthy puri....drool worthy pics....love it !

  6. Nice clicks.. methi puri looks delicious..

  7. Just need some potato masala to enjoy with this delicious pooris.

  8. Methi puris looks delicious, super clicks!

  9. With methi and ajwain, can imagine the flavor from these puris, awesome..

  10. awesome clicks and equally amazing pooris...

  11. such yummylicious delicious pooris

  12. Cute presentation and color combo, Lovely!!


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