I love making these puri during festivals like Dusherra or Diwali that fall during the cold months when fresh methi is easily available. Puris, also know as poori are deep fried indian flatbreads. They are made using a variety of flours like whole wheat, gram flour, lentils, buckwheat as well as a ton of flavors like bedmi poori, kuttu poori or ajwain poori. Puris happen to be a favorite during festival time.
About Methi Puri Recipe
These methi puri are phenomenal in every way. Here are a few reasons why I like this recipe.
Comforting. They are deep fried, of course! Are flavored with garlic & fresh methi, two of the most amazing ingredients. Due to combination of 3 flours- wheat flour, all purpose flour and semolina, these are crisp and have a perfect texture. Can be served as a snack (because they are khasta or crispy. Pair deliciously with curries and boondi raita (yogurt) for a full meal. With a little variation, these can be made ahead and stored for a week. Read later on how to do it. You can use use kasuri methi (dried fenugreek leaves) in case you don’t get fresh methi. That means that you can make them year round.
Methi (Fenugreek Leaves)
Methi known as fenugreek in English is a leafy green available in the Indian subcontinent. The fresh fenugreek leaves have a pleasant bitter sweet nutty taste and a strong aroma. From methi seeds that are used for tempering to fresh methi leaves in making vegetarian & non vegetarian curries to as a dried herb, it is used in many ways across indian cuisine. Where to Buy Methi in USA You will find methi is most indian or pakistani grocery stores in the vegetable aisle. It is sold in bunches in farmers too. Look for fresh, dark green leaves with no spots or holes. If you are unable to find, check the spice aisle and grab a box of kasuri methi which is nothing but dried fenugreek leaves. Kasuri methi is one of the most fragrant variety of methi is used for perfuming savory dishes. You can use it in this recipe to make the dough.
Ingredients
Other than methi, you need the following ingredients for this recipe.
How to Make Methi Puri
Make The Dough
Deep Frying Methi Puris
Making Extra Crispy Methi Puri For Snacking
Make the dough as outlined in the recipe. Make smaller puris. I would say 2 inch circle. You can also roll the dough into a large circle and then use round cookie cutter to cut out small discs. Once the puris are rolled, take a fork and run it all over the puri. This makes sure that the puris wont puff up and they crisp up well too. Fry the pooris on low medium heat for long. You should be able to see the dough turn golden brown. Low heat is important for crispy puris.
Some Tips
When making pooris with fresh methi, chop the methi as fine as you can using a knife. Avoid chopping stems of methi, just use the leaves. Dont use food processor since it can make the methi too fine and once kneaded with flour, salt and spices, methi will release its juices can discolor the dough or lend a bitter taste. You may add 1 tablespoon of kasuri methi to the dough if you cannot find fresh methi. When you make the dough, make a tight dough to start with. The dough will soften as it rests since methi will realease its moisture due to salt. Dont skip resting the dough. Rest it for 15-20minutes. Resting helps in mingling of flavors as well as the texture of pooris. Since there is garlic and chopped methi in the dough, avoid rolling the puris too thin. These puris cook and taste better when they are little thick.
Serving
Serve methi puris as a snack with cup of hot chai and a lime or garlic pickle. I love serving them with malai aloo curry and kaddu sabzi for a full meal.
