Methi Puri | How to make Methi Puri

By Sonia Shringarpure  |  25th Jan 2017  |  
4 from 1 review Rate It!
  • Methi Puri, How to make Methi Puri
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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).

Methi Puri is one dish which makes its accompaniments tastier. With the right mix of flavours, Methi Puri has always been everyone's favourite. This recipe by Sonia Shringarpure is the perfect one to try at home for your family. The Methi Puri recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Methi Puri is 60 minutes and the time taken for cooking is 25 minutes. This is recipe of Methi Puri is perfect to serve 4 people. Methi Puri is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Methi Puri. So do try it next time and share your experience of cooking Methi Puri by commenting on this page below!

Methi Puri

Ingredients to make Methi Puri

  • 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

How to make Methi Puri

  1. 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.
  2. Combine rest of the ingredients with methi except oil and water. Mix thoroughly.
  3. 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.
  4. Heat oil in thick deep bottomed pot/kadhai.
  5. Make equal sized round balls of the dough (approximately 16).
  6. 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.
  7. 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.
  8. Remove to a plate covered with paper towels to drain excess oil. Serve with choice of dip/chutney/pickle.

Reviews for Methi Puri (1)

Tanushree Goel2 years ago

yummy !

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