Name: Methi Puri recipe by Sonia Shringarpure at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: 1 bunch methi/fenugreek (leaves only); 1-1/4 cup whole wheat flour; 2 tbsp fine sooji/semolina; 1/4 cup rice flour; 1 tsp garlic powder; 2 tsp green chili paste; 1 tsp red chili powder; 1/2 tsp ajwain (carom seeds); 1 tsp sesame seeds (white/black); 1/2 tsp cumin seeds; Dash of hing; Salt to taste; Water to bind dough; Oil for Deep frying

ABOUT Methi Puri RECIPE

Methi or fenugreek has many nutritional as well as medical benefits. I usually mix them in flour to make masala Puris or parathas (or thepla so).

Ingredients Serving: 4

1 bunch methi/fenugreek (leaves only)
1-1/4 cup whole wheat flour
2 tbsp fine sooji/semolina
1/4 cup rice flour
1 tsp garlic powder
2 tsp green chili paste
1 tsp red chili powder
1/2 tsp ajwain (carom seeds)
1 tsp sesame seeds (white/black)
1/2 tsp cumin seeds
Dash of hing
Salt to taste
Water to bind dough
Oil for Deep frying

Instructions

Wash methi thoroughly in plenty of water. Drain water. Chop the methi and keep them immersed in salted water for at least 30 minutes. Discard water and wash methi again to get rid of salt.
Combine rest of the ingredients with methi except oil and water. Mix thoroughly.
As methi releases its own water, add water cautiously little at a time to form a semi firm dough. Leave it to rest for 15 minutes.
Heat oil in thick deep bottomed pot/kadhai.
Make equal sized round balls of the dough (approximately 16).
Roll them in small disc shape and drop them in the hot oil. Do not overcrowd the puris in the kadhai while frying. Fry two or three at a time depending on how wide the kadhai is.
Keep pouring hot oil over the puris to puff them up. Once puffed up, flip them and fry till golden in color. Flip again to attain the golden color.
Remove to a plate covered with paper towels to drain excess oil. Serve with choice of dip/chutney/pickle.

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