Methi Puri (Fresh Methi Poori)
Methi puri is a indian flatbread made with whole wheat flour, semolina, fresh methi (fenugreek leaves), garlic and spices.
Ingredients
- ½ cup all purpose flour maida
- ½ cup whole wheat flour atta
- 3 tablespoon fine semolina suji
- 1.5 tablespoon garlic grated or minced
- ½ cup methi finely chopped
- 2 tablespoon cilantro finely chopped
- Pinch asafetida hing
- ½ teaspoon carrom seeds ajwain
- ½ teaspoon cumin powder
- ¾ teaspoon red chilli powder or cayenne, adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 2 tablespoon oil
- 5-6 tablespoon water for kneading
- Oil for frying
Instructions
- In a wide and large mixing bowl or shallow plate, sift the maida and atta. Add the semolina.
- Add the garlic, chopped methi, cilantro and all the spices. Using your hands, mix everything so that everything is evenly distributed.
- Add the oil and incorporate in the flour mixture.
- Add salt, mix and start adding water little by little. We want to make a tight but not a dry dough. I used about 5 tablespoons of water to get a firm dough, you might need less or more depending on the quality of your flour. Also keep in mind that due to salt in the dough, the methi leaves and cilantro will release water so the dough will get a bit soft as it rests.
- Keep adding water and kneading the dough, pressing down using your knuckles, gathering it again by folding it over itself and kneading again. It will take about 5-7 minutes of kneading to get a firm dough. Make into a smooth ball and place in in a container and cover with a lid. Do not leave the dough to rest without covering it. Let the dough rest for ablest 15-20 minutes.
- Set oil to heat up in a deep kadai or pot. Pinch 10 equal sized portions of the dough and roll between your palms to make lime sized balls. Flatten the balls down on your work surface, (dont add any dry flour) and using a rolling pin roll into a 3 inch or 4 inch circles. Repeat for all the portions and keep the pooris covered with a dry cloth. You can use a little bit of oil if you need when rolling.
- To test the oil, pinch a little portion of the dough and add it to the oil. If it comes up sizzling, oil is too hot, and if it settles to bottom, oil is cold. The dough should rise up quickly (without sizzling).Thats when its at the right temperature.
- Slide rolled puris one by one in the hot oil. Once you add to oil, in 2-4 seconds start pressing down gently with a slotted spoon. This will help in puffing the puris. Keep in mind that these won't puff a lot since the dough is loaded.
- Flip and fry on second side for 6-8 seconds. You should be able to see that the color is light brown. Fry longer if you like extra brown pooris. Lift out of the oil using a slotted spoon and drain on a paper towel. Repeat for all the puris.
- Serve right away or you can store them for 24-48 hours in a container at room temperature.Enjoy!
Nutrition
Calories: 77kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 100mgPotassium: 28mgFiber: 1gSugar: 0.04gVitamin A: 43IUVitamin C: 0.4mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!