Methi puri is a deep fried snack prepared with wheat flour, rava and fresh fenugreek leaves. This tea time snack is very easy and simple to prepare.
Yields around 15 puris
- 1 cup - Wheat Flour
- 3 tbsp - Semolina (Sooji /Rava)
- 1/3 cup - Fresh fenugreek leaves / vendhaya keerai (chopped)
- 2 tsp – Sesame seeds
- 1/2 tsp - Red Chilli Powder
- 1/3 tsp - Turmeric Powder
- 3 tbsp – Oil for kneading
- Oil for deep frying
- Salt to taste
- Take a mixing bowl, add wheat flour, rava, sesame seeds, red chilli powder, turmeric powder, fresh fenugreek leaves, oil and salt in a bowl and mix them well.
- Add water little by little and knead to form hard dough (not like chappathi or paratha, little bit harder dough). Cover it and keep aside for 10 to 15 minutes.
- Divide dough into small round shaped ball like gooseberry. Roll out each portion into small circles of 3 to 4 inch diameter which is slightly thicker than chappathi. Make 4 to 5 pricks on its surface with a knife or fork.
- Deep fry 3 to 4 puris at a time on medium heat until light brown and crispy, drain excess oil with paper towel. Continue the same process with rest of the puri and store them in airtight container. Serve them with hot tea and enjoy the taste.
- You can store methi puris in an airtight container for 1 or 2 weeks.
- Deep fry puris over medium flame because it keeps them crispy for long time.
- Dough should be hard enough to make them crispier. You should be cautious while adding water. Add only required water to knead.
- You can prepare normal poori with same recipe but you should avoid pricking puris with fork. Follow rest of the process.