Crispy Methi Puri | Methi Poori Recipe | How To Make Crisp Methi Ki Puri
Crispy Methi Puri is a deep fried Gujarati snack. Do have a look at our collection of Gujarati Recipes.
We have used maida and whole wheat flour in equal proportions for the dough. If you want you can prepare with maida alone or can even change the ratio of wheat flour-maida to 3:1.
There are two ways in which you can make the puris –
- You can divide the dough into equal small balls and roll out each ball into small puris.
- Alternatively, you can divide the dough into 2-3 big sized balls, roll out into a big round and then cut the puris in desired shapes using cookie cutters. You can also cut the puris using small sized steel bowl.
Shelf Life
These methi puris can be stored easily for a month. So they are a great option for your picnics.
Serving Suggestions
Serve these crispy methi puris with Masala Tea. Check more Beverages Recipes.
If you are looking for more tea-time snacks recipes, do try these –
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Poha Chivda
Raw Banana Chivda
Farsi Puri
Sweet Potato Chips
Crispy Methi Puri
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Ingredients (1 cup = 240 ml)
For preparing methi leaves
- ½ cup finely chopped fenugreek/methi leaves
- 1.5 teaspoon oil
For the dough
- ½ cup whole wheat flour/gehun ka atta
- ½ cup maida/all purpose flour
- 2 tablespoon ghee/clarified butter + ½ teaspoon oil
- 1 tablespoon coriander powder/dhaniya powder + jeera/cumin powder
- ½ teaspoon red chilli powder optional
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon garam masala
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon ajwain/carom seeds
- ½ teaspoon salt or to taste
Other ingredients
- oil for deep-frying
Instructions
For preparing methi leaves
- Separate methi leaves from the stems and soak them in a bowl of salt water for about 10-15 minutes.
- Wash thoroughly and put all the leaves on a kitchen towel and pat them dry.
- Heat 1.5 teaspoon oil in a pan. Add chopped methi leaves.
- Sauté on a medium flame till all the moisture absorbs and leaves shrink completely. Keep stirring so that leaves gets evenly coated with oil. Once done, remove from flame.
For the dough
- Take maida and wheat flour in a wide bowl.
- Add dhaniya powder, jeera powder, garam masala, red chilli powder, haldi powder, hing, salt and 2 tablespoon ghee.
- Also add ajwain and saueed methi leaves.
- Now gradually add water and knead into a stiff dough. In the end, add ½ teaspoon oil and knead. Keep aside for 15-20 minutes.
Preparing puris
- Divide the dough into 3 equal parts and roll out the first ball into a big sized round of medium thickness. Prick with the help of fork or knife. Cut small puris using round cookie cutter or small steel bowl. Repeat the process for making the remaining puris.
- You can also divide the dough into equal small balls and roll out each ball into small puris. Keep aside for frying.
- Heat oil in a pan.
- Once the oil is hot, fry the puris in small batches on low to medium flame till they turn golden brown.
- Drain and transfer to a plate lined with absorbent paper.
- Once the puris are completely cooled, store them in an airtight container.
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