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.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 you can't resist eating one.
Prep Time5 minutesmins
Cook Time25 minutesmins
Resting Time10 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: Indian
Keyword: methi ki puri, methi puri, methi puri recipe, methi puri recipe in hindi
Servings: 4servings
Ingredients
2cups Wheat Flour
1cupFenugreek Leaves
1Potato
1Tomato
1tsp Cumin Seeds
2Green Chilies
½inch Ginger
1tspKasuri Methioptional
½tsp Carom Seeds
1tsp Coriander Seeds
handful Fresh Coriander
¼tsp Turmeric Powder
½tbsp Red Chilli Powder
¼tsp Kitchen King Masala
¼tsp Chaat Masala
¼tsp Asafoetida
2tsp 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.