Methi ki Puri


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Kneading with oil will make it crispy

while frying do not use dry wheat flour to roll the chappati as the oil will become black and it would be of no use.

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Methi ki Puri recipe - How to make Methi ki Puri



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4 cups whole wheat flour (gehun ka atta)
300 gms fenugreek (methi) leaves
25 mm. (1") piece ginger (adrak)
4 green chillies
1/2 tsp cumin seeds (jeera)
8 to 10 pieces of garlic (lehsun)
oil for kneading the dough and frying puris
salt to taste

Basic preparation

    Basic preparation
  1. Make the paste of methi, chiilies, garlic, ginger and cumin seeds(jeera) in a blender.
  2. Dough preparation
  3. Knead the wheat flour with the above mentioned paste and add salt and 4 table spoon oil.
  4. Frying
  5. Heat the oil in the pan
  6. Make small balls and then roll into small round chapptis and fry.
  7. Serve hot with chutney, aachar or aloo ki subzi

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This recipe was contributed by setseeani on 22 May 2002

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