Methi poori Recipe | Methi Puri

Poori is again a very versatile Indian bread which is paired with various curries all over the country.
Methi Poori is a tasty and lightly spiced puffed bread that makes a great tea-time and after-school snack. This vegetarian/vegan bread is easy to make.Methi puri is a deep fried Indian bread or poori recipe which is made from wheat flour and chopped methi leaves. A popular dish, this methi puri is delicious when served with boiled aloo or potato subzi.

Puri with fenugreek leaves (methi) in it is a tasty recipe.I had planned to prepare methi poori after viewing this on a martahi tv show called amhi sare khavayye. It was almost a year back i had made this delicious poori & had completely forgotton to blog about it.I had bunch of methi lying in my fridge & that was when I decided to make this poori again.
The addition of badishep (fennel seeds) takes this puri to a different level of taste.I had it with masala dahi but you can have it with jeera aloo / batatychi bhaji (marathi style alu sabji).
I personally like poori with any of the curries .I make various versions of poori like :

Simple regular poori

Methi poori

Spinach poori

Tomato poori

Beetroot poori

Masala poori 

Bedmi poori

Bhature

Ingredients:

• Fenugreek leaves (methi),finely chopped 1 bunch - yields about 1 cup

•Whole wheat flour (gahvacha peeth / gehu ka atta) 1 cup

• Gram flour (besan)  1/4 cup

• Refined flour (all purpose flour maida)  1/4 cup

• Salt  to taste

• Red chilli powder  1 1/2 teaspoons  + 1 tsp turmeric (haldi)

• Ginger paste  1 teaspoon

• Fennel seeds (saunf/badishep)  1/2 teaspoon

• Oil  2 tablespoons + to deep fry 

 

 Method :
1.Separate stems from  methi leaves, wash them  thoroughly in cold water. Add salt to bowl of water & keep the methi leaves  immersed in this  salty water for atleast 15 minutes .this will help to remove the mud from the methi leaves.

2.Drain the methi leaves in a colander to remove excess water.Chop methi leaves coarsely.

3.Take wheat flour in a bowl. Add refined flour, gram flour.

4.Mix fennel seeds, red chilli powder, ginger paste, salt and fenugreek leaves and mix & keep aside for 10 minutes.

5.Mix all three flours with methi mixture prepared in step 4 .Add two tablespoons of hot oil and mix. Add sufficient water and knead into a stiff dough. keep aside for 20 minutes.

 

6.Heat sufficient oil in a kadhai. Divide the dough into lemon sized portions and roll into balls. Roll them into thick puris.



7.Slide each puri into the hot oil and deep fry till golden and crisp.



8.Drain and place on an absorbent paper and serve hot.