Methi Puri Recipe
Methi Puri Recipe is a quick, delicious, and flavorful Indian breakfast recipe. Methi Ki puri, made with fenugreek leaves(methi), whole wheat flour, tomato, a few spices, and a little oil, combine to make this puri crispy and tasty.
I am sharing this methi puri for breakfast with fried aloo. You can always enjoy this crispy masala puri for evening tea, kid’s tiffin, travel, lunch, and dinner with any sabzi.
These methi puris are delicious and tempting and can also be enjoyed alone without any side gravy or tea. This wheat methi puri is so khasta and full of flavors, that you can’t resist eating one.
Suggestions to make a perfect methi puri:-
- Clean and wash the methi (fenugreek leaves) first, and later chop them with a knife or roughly with your hands
- Add salt and let it rest for 10 minutes. The leaves will turn soft. They will combine well in the dough while kneading, and the leaves will not come out while frying.
- Some saute the methi (fenugreek leaves) and add them. But not required in this recipe; the salt will soften the leaves.
- Also, I have added one tsp of kasuri methi, which enhances the flavor more. This can be skipped.
- Ensure you take the methi leaves only and not the stem. If there are more stems, the puri may not puff up like the normal one.
- The oil temperature to fry the puri is also a main tip in this recipe. The oil should be hot but not very hot or medium.
- The puri may sometimes not puff up due to the methi leaves. To puff the puri fully, splash hot oil over it.
Thinking about methi ki puri kaise banate hai, then you are at the right spot. Make this methi ki puri at home easily and quickly – Follow the step-by-step instructions and video. Also, the video has subtitles in Hind; if you want the methi puri recipe in Hindi.
You may find a few more methi recipes on my website, Dhebra Paratha or Methi Paratha, Methi Na Gota, and Methi Muthiya Curry.
Table of Contents
Recipe Video
Recipe Card
Methi Puri Recipe (Updated)
Ingredients
- 2 cups Wheat Flour
- 1 cup Fenugreek Leaves
- 1 Potato
- 1 Tomato
- 1 tsp Cumin Seeds
- 2 Green Chilies
- ½ inch Ginger
- 1 tsp Kasuri Methi optional
- ½ tsp Carom Seeds
- 1 tsp Coriander Seeds
- handful Fresh Coriander
- ¼ tsp Turmeric Powder
- ½ tbsp Red Chilli Powder
- ¼ tsp Kitchen King Masala
- ¼ tsp Chaat Masala
- ¼ tsp Asafoetida
- 2 tsp Oil
- Salt as per taste
- Coriander Powder
Instructions
- Take one cup of fenugreek leaves. Wash, chop, and transfer it to a mixing bowl.
- Add some salt and mix it well. Cover and let it rest for 10 minutes.
- After 10 minutes, the fenugreek leaves would have become soft. Tip* – The soft leaves combine well with the dough and will not come out while frying the puri.
- Add 1 tsp of cumin seeds, 1 tsp of coriander seeds, two green chilies, ½ inch of ginger, one tomato, and a handful of coriander leaves into a grinding jar. Grind into a fine paste.
- In a large bowl, take 2 cups of wheat flour, the fenugreek leaves, ½ tsp of carom seeds, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, ½ tbsp of red chili powder, ¼ tsp of chaat masala, ¼ tsp of kitchen king masala, salt as per taste, 1 tsp of kasuri methi, and 1 tsp of oil. Mix all the ingredients well.
- Add the ground paste in batches and knead a stiff dough. Add water if required.
- Add 1 tsp of oil and knead the dough well. Cover and let it rest for 10 minutes.
- Take two potatoes, peel them, and wash them. Cut them into long slices.
- Transfer the sliced potatoes to medium hot oil and fry on a medium flame.
- Flip occasionally and fry them till they are crispy or golden in color.
- Once they turn golden in color and crispy, take them out into a plate.
- Add salt as per taste, some coriander, and red chili powder. Mix all well. The potatoes are ready to serve.
- After 10 minutes, knead the dough well once again. Pinch lemon-sized dough, form a ball, and flatten it.
- Using the rolling pin, roll into a slightly thick puri.
- Drop a small piece of dough into the oil. If it pops up immediately, the oil is perfect for frying.Tip*- The oil temperature should be hot and not medium.
- Drop the puri into the hot oil. As it comes up, splash hot oil over the puri to puff it up.
- Flip and fry on the other side.
- Remove the puri from the oil.
- Fry the papad. Optional but goes well with the dish.
- Serve the methi puri with fried aloo, papad, and hot piping tea.
- Enjoy this methi puri any time of the day or with any meal.
How to make make Methi Puri Recipe at Home Step by Step Instructions
- Take one cup of fenugreek leaves. Wash, chop, and transfer it to a mixing bowl.
- Add some salt and mix it well. Cover and let it rest for 10 minutes.
- After 10 minutes, the fenugreek leaves would have become soft. Tip* – The soft leaves combine well with the dough and will not come out while frying the puri.
- Add 1 tsp of cumin seeds, 1 tsp of coriander seeds, two green chilies, ½ inch of ginger, one tomato, and a handful of coriander leaves into a grinding jar. Grind into a fine paste.
- In a large bowl, take 2 cups of wheat flour, the fenugreek leaves, ½ tsp of carom seeds, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, ½ tbsp of red chili powder, ¼ tsp of chaat masala, ¼ tsp of kitchen king masala, salt as per taste, 1 tsp of kasuri methi, and 1 tsp of oil. Mix all the ingredients well.
- Add the ground paste in batches and knead a stiff dough. Add water if required.
- Stiff dough
- Add 1 tsp of oil and knead the dough well. Cover and let it rest for 10 minutes.
- Take two potatoes, peel them, and wash them. Cut them into long slices.
- Transfer the sliced potatoes to medium hot oil and fry on a medium flame.
- Flip occasionally and fry them till they are crispy or golden in color.
- Once they turn golden in color and crispy, take them out into a plate.
- Add salt as per taste, some coriander, and red chili powder. Mix all well. The potatoes are ready to serve.
- After 10 minutes, knead the dough well once again. Pinch lemon-sized dough, form a ball, and flatten it.
- Using the rolling pin, roll into a slightly thick puri.
- Drop a small piece of dough into the oil. If it pops up immediately, the oil is perfect for frying.Tip*- The oil temperature should be hot and not medium.
- Drop the puri into the hot oil. As it comes up, splash hot oil over the puri to puff it up.
- Flip and fry on the other side.
- Remove the puri from the oil.
- Fry the papad. Optional but goes well with the dish.
- Serve the methi puri with fried aloo, papad, and hot piping tea.
- Enjoy this methi puri any time of the day or with any meal.
FAQS
What are the ingredients to make Methi Puri?
Methi Puri Recipe is a quick, delicious, and flavorful Indian breakfast recipe. Methi Ki puri, made with fenugreek leaves(methi), whole wheat flour, tomato, a few spices, and little oil, combine to make this puri crispy and tasty.
Why do the methi puri puff up like the normal puri?
Ensure you take the methi leaves only and not the stem. If there are more stems, the puri may not puff up like the normal one. To puff the puri fully, splash hot oil over it. The oil temperature should be hot and not very hot.
Can we make methi puri with kasuri methi?
Yes, you can make methi puri with kasuri methi. Ensure you add less quantity, as it has a strong flavor. I recommend using fresh fenugreek leaves for the best results and taste. Kasuri methi works well if you are making dry methi snacks.
How to make a cripsy and khasta puri ?
To make the puri khasta crispy, add a little oil to the flour and knead a firm tight dough. Roll the puri slightly thicker than the regular puri.
Conclusion
In this methi puri recipe, we have shared how to make delicious methi puri with fresh fenugreek leaves and spices at home. A simple and easy recipe made with the ingredients available in the pantry. Khasta, crispy masala puri for evening tea, kid’s tiffin, travel, lunch, and dinner with any sabzi. Follow the tips shared and make this puri with ease and effortlessly. Do try it at home.
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