Fenugreek leaves poori Methi puri

Methi Poori Breakfast - Lunch - Snack - picnic recipe

Fenugreek leaves poori methi puri recipe with step by step instructions and pictures.

Methi puri can be eaten at breakfast, snack, lunch or dinner.  

 If you do not have fresh leaves, you may use the dried methi leaves, kasuri methi, instead of  fresh methi / fenugreek leaves. Methi leaves are easily available during winter.

Methi / fenugreek leaves have a peculiar, slightly bitter taste and flavor which makes the poori very tasty. 

You may make the methi puri dough ready and keep it in the fridge for 3-4 days and make poories whenever you want them.

How to make methi puri - fenugreek leaves poori recipe

Main ingredients for Methi puri - Fenugreek poori

Ingredients for methi puri - fenugreek poori for 2-3 servings

• Whole wheat flour - 1 cup
• Methi / Fresh fenugreek leaves - 1 cup
• Fresh coriander leaves - 1 tbsp
• Salt -1/2 tsp or according to taste.
• Red chili powder - 1/4 tsp or according to taste
• Water -  about 1/2 cup or as needed for kneading dough
• Oil for deep frying
  

Optional ingredients

• Jeera /cumin seed powder - 1/4 tsp
• Dhania/ coriander seed powder - 1/4 tsp
• Ajwain /carom seeds - 1/4 tsp
  

Step by step instructions for making methi puri - fenugreek poori

Cleaning / washing methi leaves

Seperate methi leaves from stem. We are going to use only methi leaves and not the stems.

Instructions for washing leafy vegetables are at the bottom of this page. Wash methi leaves according to the instructions given below.

Preparing methi puri dough

• Chop methi leaves fine.
• Add a little oil to a frying pan and heat it.
• Add the chopped methi leaves to the hot oil and stir fry for 2-3 minutes till they wilt.
• Remove pan from flame and keep aside to cool to room temperature.
• When methi is cooled to room temperature, add the wheat flour and other ingredients.
• Add water a little at a time and form into a thick dough ball.
• Keep dough aside  for 15-20 minutes if you have time. Otherwise you may make the poori immediately.
  

Heat oil  in a deep pan or kadai. Once the oil is hot, keep the heat medium.

Divide the dough in small lime sized balls. Roll each ball into a circle as shown in the image below.

 Add carefully each rolled circle into the hot oil. Press lightly with a slotted spoon so that the poori puffs up.

Cook for a few seconds till the bottom is golden brown and then turn the poori and cook the other side till it is golden brown.

You can see in the image below, one side is cooked, the poori is turned and is now cooking on the other side.

 Using the slotted spoon, take out carefully the poori and place it on a colander to drain well.

Tips and variations

• You may use dried methi / fenugreek leaves if fresh methi is not available.
• If using dried leaves, soak them in hot water for 10 minutes. Then add all the other ingredients and make the dough. There is no need to cook dried methi leaves.