Methi Puri (Fenugreek Leaves Puris)

Fenugreek Leaves puris final

Puris are an all time favourite! You can have it along with a vegetable, gravy or even plain with some mango achchar (pickle)!

Methi puri has the earthy flavour of fenugreek leaves (methi) mixed with the goodness of a puffed up deep-fried puri!



1. Fenugreek leaves (Methi) – 2 cups

2. Wheat Flour – 1 cup

3. Red Chilli powder – 1 tsp

4. Cumin powder (Jeera powder) – 1 tsp

5. Salt to taste

6. Asafoetida (Hing) – a pinch

7. Water – as required to knead the dough

8. Oil – 3 cups for deep frying + 4 tbsp for kneading dough




1. Wash the fenugreek leaves (methi) and chop them finely.

2. Mix together in a bowl – the chopped fenugreek leaves, wheat flour, red chilli powder, cumin powder (jeera powder), salt, asafoetida and 4 tbsp oil. Add water slowly and start mixing the ingredients. Knead into a tough dough.

3. Keep the dough covered for a few minutes.

4. Meanwhile, heat the oil for deep-frying.

5. Make small balls – about the size of lemon – with the prepared dough. Make small balls and small puris as they will puff better.

6. Roll out each dough ball on a greased surface with a rolling pin into round disks. You can even use a puri press.

7. Deep fry in hot oil until slightly browned from both sides.

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