Name: Methi Masala Puri recipe by Tulasi Spandana at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Wheat flour – 2 cups; Methi/ Fresh fenugreek leaves – 1 cup (washed and finely chopped); Red chilly powder – 1/2 tsp; Turmeric powder – 1/4 tsp; Garam masala powder - 1/4 tsp; salt to taste; Thil – 1 tsp; Cooking Oil for frying

Ingredients Serving: 2

Wheat flour – 2 cups
Methi/ Fresh fenugreek leaves – 1 cup (washed and finely chopped)
Red chilly powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder - 1/4 tsp
salt to taste
Thil – 1 tsp
Cooking Oil for frying

Instructions

Wash and clean fenugreek leaves and chop it nicely.
Add wheat flour, fenugreek leaves, red chilly powder, turmeric powder, garam masala, thil, salt, 1 tbsp oil in a mixing bowl and knead it nicely by adding little by little water to make smooth dough.
Now make small balls of it and flatten it with a rolling pin in a round shape.
You can use dry flour to roll the dough smoothly.
Heat oil in a frying pan.
To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.
Keep the flame on medium level and slide the poori into the oil carefully.
Press down lightly on the pooris as it fries to help it puff up.
Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil.
Served it with dahi or aloo masala curry

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