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Methi puri | methi poori recipe | methi recipes

by Jeyashris Kitchen
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methi-poori
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.

Ingredients

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   
   

methi-poori

Method:

  • 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.

methi-puri

Notes:

  • 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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14 comments

AparnaRajeshkumar May 20, 2014 - 3:16 am

loved this composition. i have tasted this many times in north indian restaurant.

Reply
Nivedhanams Sowmya May 20, 2014 - 3:45 am

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

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Anu s kitchendelights May 20, 2014 - 4:31 am

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

Reply
Veena Theagarajan May 20, 2014 - 4:37 am

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

Reply
RENU May 20, 2014 - 6:51 am

Nice n tasty

Reply
RENU May 20, 2014 - 6:51 am

Nice n tasty

Reply
Rani Vijoo May 20, 2014 - 7:03 am

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

Reply
Sona S May 20, 2014 - 7:09 am

Nice clicks.. methi puri looks delicious..

Reply
Priya Suresh May 20, 2014 - 9:05 am

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

Reply
mullaimadavan May 20, 2014 - 1:27 pm

Methi puris looks delicious, super clicks!

Reply
Hema May 20, 2014 - 3:41 pm

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

Reply
Rafeeda AR May 21, 2014 - 6:32 am

awesome clicks and equally amazing pooris…

Reply
Kalpana Sareesh May 21, 2014 - 4:50 pm

such yummylicious delicious pooris

Reply
SHARMILEE J June 7, 2014 - 3:15 am

Cute presentation and color combo, Lovely!!

Reply

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