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methi puri recipe | kadak puri | methi poori | crispy Indian Jar Snack |
Tarla Dalal
14 October, 2022
Table of Content
methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | with 19 amazing images.
A blast of flavour and crunchiness... your taste buds are in for an exciting flavour with these methi puris! Learn how to make methi puri recipe | kadak puri | methi poori | crispy Indian jar snack |
A traditional Indian jar snack, these crisp methi puris are made with a dough of whole wheat flour, spruced up with fenugreek leaves and spices.
These methi puri is a flat puri which is mainly prepared with the intention of a snack. It is crisp and flat and ideally served by itself without any accompaniment.
The mild bitterness and strong aroma of methi are really enchanting, and sure to tantalize your taste buds. You can serve the methi puris with tea to make it a special evening!
Tips to make methi puri recipe: 1. Keep the dough covered if not rolling the puris immediately, so that it does not dry up. 2. Use a slotted spoon to turn over the masala puris. 3. Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out. 4. Make sure you prick holes all over the puri so that they don't rise when frying.
Enjoy methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | with detailed step by step images.
Methi Puri Recipe, Crisp Indian Jar Snack recipe - How to make Methi Puri Recipe, Crisp Indian Jar Snack
Tags
Preparation Time
5 Mins
Cooking Time
30 Mins
Total Time
35 Mins
Makes
35 methi puris
Ingredients
For Methi Puri
1 cup whole wheat flour (gehun ka atta)
1/2 cup finely chopped fenugreek leaves (methi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
salt to taste
2 tsp oil
oil for deep-frying
Method
For methi puri
- To make methi puri, combine all the ingredients in a deep bowl and knead into a stiff dough using approx 6 tbsp of water.
- Divide the dough into 35 equal portions.
- Roll each portion into a circle of about 75 mm. (3") diameter and prick them using a fork at regular intervals.
- Repeat steps to make remaining 34 puris.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they are crisp and turns golden brown in colour from both the sides. Drain on an absorbent paper.
- Serve or store the methi puri in an air-tight container and use as required.
methi Puri Recipe | kadak puri | methi poori | crispy Indian Jar Snack | Video by Tarla Dalal
Methi Puri Recipe, Crisp Indian Jar Snack recipe with step by step photos
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Like methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | then do try other Indian jar snacks recipes also:
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methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | is made of cheap and easily available ingredients in India: 1/2 cup finely chopped fenugreek (methi) leaves, 1 cup whole wheat flour (gehun ka atta), 1/4 tsp turmeric powder (haldi), 1/2 tsp chilli powder, 1/4 tsp asafoetida (hing), salt to taste, 2 tsp oil and oil for deep-frying. See the below image of list of ingredients for methi puri.
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methi puri recipe | kadak puri | methi poori | crispy Indian jar snack | is made of cheap and easily available ingredients in India: 1/2 cup finely chopped fenugreek (methi) leaves, 1 cup whole wheat flour (gehun ka atta), 1/4 tsp turmeric powder (haldi), 1/2 tsp chilli powder, 1/4 tsp asafoetida (hing), salt to taste, 2 tsp oil and oil for deep-frying. See the below image of list of ingredients for methi puri.
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To make methi puri, in a deep bowl, add 1 cup whole wheat flour (gehun ka atta).
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Add 1/2 cup finely chopped fenugreek (methi) leaves.
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Add 1/4 tsp turmeric powder (haldi).
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Add ½ tsp chilli powder.
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Add 1/4 tsp asafoetida (hing).
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Add salt to taste.
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Add 2 tsp oil.
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Knead into a stiff dough using approx 6 tbsp of water.
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Divide the dough into 35 equal portions.
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To make methi puri, in a deep bowl, add 1 cup whole wheat flour (gehun ka atta).
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Roll each portion into a circle of about 75 mm. (3") diameter.
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Prick them using a fork at regular intervals. Repeat steps to make remaining puris.
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Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time, on a medium flame till they are crisp and turns golden brown in colour from both the sides.
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Drain on an absorbent paper.
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Serve Methi puri or store in an air-tight container and use as required.
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Roll each portion into a circle of about 75 mm. (3") diameter.
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Store the methi puris in an air tight container for 1 week.
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Use a slotted spoon to turn over the masala puris.
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Remove the puris from the oil with a slotted spoon and wait a bit till excess oil drains out.
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Make sure you prick holes all over the puri so that they don't rise when frying.
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Store the methi puris in an air tight container for 1 week.
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Methi Puri Recipe, Crisp Indian Jar Snack
The Nutrient info is complete
Yogita
Aug. 7, 2015, 5:22 p.m.
Methi puri.. its just perfect.. i used to purchase it from the market.. and now.. i can make it home. i have also tried baking them.. it came out perfect.. Its very flavouful..
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