Methi Puri

Methi PuriPack Methi Puri’s with pickles or sauce for a Picnic or serve it for Breakfast, it will be an instant Hit.

Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron.  The leaves have good dietary fiber and are enriched with Vitamin C.

I relish it with Schezwan Chutney 😉


Wheat Flour:  2 cups

Besan: 1 cup

Methi(Fenugreek leaves): 1 cup chopped

Oil: 1 tablespoon

Asafoetida (Hing): a pinch

Cumin Seeds: 2 tsp

Ajwain or carom seeds: 1 tsp

Salt to taste

Maggi magic cube (Optional): 1

Red chili powder: 1 tsp

Turmeric: 1/2 tsp

Ginger garlic paste: 1 tsp

Oil for frying


Wash and chop the fenugreek leaves, Take some oil in a wok and add cumin seeds, ajwain, Hing and ginger-garlic. Fry properly. Now add, chopped fenugreek leaves, chili powder, turmeric, maggi masala and salt. Put 1 tbsp water and let it cook.

Sieve both atta and besan together and add some salt and the cooked fenugreek mixture. Knead to make a dough, keep adding little water to it till the dough is ready and does not stick to your hands. Keep the dough aside for 30 minutes.

(Note: The dough should be hard enough for making pooris, so add water only if required)

Methi Puri m

Heat oil in a kadai and make small lemon sized balls from the dough and roll to make  pooris. Fry these Poori’s to a golden brown colour and remove on a paper napkin when done.

Serve with Pickle, chutney or sauce.

Enjoy!! 😀




Tagged: , , , ,

One thought on “Methi Puri

  1. Ravish Mani September 23, 2014 at 12:29 pm Reply

    Looks very crispy and yummy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: