Name: Methi Puri recipe by Sujata Hande-Parab at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: Wheat Flour – 1 ½ cup; Fine semolina/sooji – 1tbsp; Methi leaves – 3/4 cup (Only leaves finely chopped); Crushed carom seeds – 1 tsp; Crushed Cumin seeds - 1/4 tsp; Thick curd – 1tbsp; Asafoetida – ½ tsp; Salt as per taste; Oil – 1tbsp + 2cups for frying; Water- 1/4 cup or as required for kneading

ABOUT Methi Puri RECIPE

Fresh Fenugreek leaves has unique bitter taste and been used in many curries, bhajis, parathas, theplas, vade etc. It is highly nutritious and has lots of healthy benefits. Available throughout the year in almost all locations and cooked in every household twice/thrice a week. It is popularly called as methi ki subji or methi chi bhaji. It is also available in microgreen form in Maharashtra and known as barik methi or Samudra methi, which needs to wash thoroughly prior making as it has sand particles on roots. Apart from leaves seeds are also used in many recipes.

Ingredients Serving: 4

Wheat Flour – 1 ½ cup
Fine semolina/sooji – 1tbsp
Methi leaves – 3/4 cup (Only leaves finely chopped)
Crushed carom seeds – 1 tsp
Crushed Cumin seeds - 1/4 tsp
Thick curd – 1tbsp
Asafoetida – ½ tsp
Salt as per taste
Oil – 1tbsp + 2cups for frying
Water- 1/4 cup or as required for kneading

Instructions

In a bowl take wheat flour, fine semolina, salt, asafoetida, oil, crushed carom, cumin seeds, curd, Finely chopped methi/Fenugreek leaves. Mix well.
Add water slowly at a time and knead it into a stiff dough.
Cover and keep aside for 30 minutes.
In a wok, heat oil.
Take small portion of dough and make a ball.
Grease rolling board with little oil.
Place a ball and Roll evenly from all the sides. It should be little thick.
Fry Puris on medium low flame from all the sides till golden brown and fluffy.
Serve hot with Potato curry or bhaji or Chole.

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