February 13, 2017

Methi Puri | Methi Poori

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Poori /Puri is a deep fried  Indian flat Bread made from whole wheat flour. Methi Puri is made by kneading the whole wheat flour with finely chopped methi/fenugreek leaves with some spices and salt.
Winter is a very good time to consume fenugreek /methi because it is available abundantly and helps increase immunity and produces body heat naturally to combat the harsh winters.

Preparation Time : 15-20 min
Cooking Time : 30 mins
Serves : 3-4 (Makes about 20 puris)
Complexity : Medium High

©Sweet Spicy Tasty©

2 cups whole wheat flour ( 1 cup = 200 gms)
1 cup finely chopped fenugreek/methi leaves
1 tsp red chilli powder
1/2 tsp haldi powder
salt as per need
pinch of asafoetida
Oil for deep frying


Kneading the Dough
  • In a big bowl add the chopped methi leaves,haldi,salt,chilli powder and mix well with your fingers. try to rub the leaves well so that the flavor of methi gets released.Leave it for about 5mins so that the masalas get incorporated into the methi.
  • Add the whole wheat flour and mix it well with the methi leaves and by slowly adding water knead into a smooth and pliable dough .Just as you would do for rotis.
  • Apply some oil on your hands and knead again for the gluten to act well .
  • Keep it covered for 15 - 20 mins in a muslin cloth or an airtight container.
Important Tips :
  1. Never use dusting flour while rolling out puris.This will prevent the puris from fluffing well and also will make the oil smoke a lot turning it black due to the residual flour getting sedimented/settled at the base. 
  2. Fill only 1/3rd  of the kadai with oil .Donot fill more oil since the chance of oil spilling is more  while frying which is dangerous.
  3. Oil has to be really very hot for the puris to puff up well.
  4. Fry only one puri at a time,this gives enough space for the puri to puff up in the kadai.

Making Puris

  • Pinch out small balls from the dough.
  • Apply some oil in your palms and make even shaped balls and make sure the oil coats the balls.
  • Heat the oil in a kadai while you are rolling out the balls so that the oil reaches the heating point.
  • Maintain this heat through out the process of frying puris.
  • Roll out about 6-7 puris in a batch and keep it ready .
  • As the oil reaches the heating point,put in one rolled out puri and slowly press the center of the puri in the oil which will enable it to puff up well.
  • after about 30 seconds flip it over carefully and let the other side also turn golden brown.
  • Slowly take out from the pan and transfer into a wide bowl on a tissue paper.
  • Serve hot with chole /channa masala or aloo tamatar sabji or any gravy of your choice.

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