Methi Puri Recipe – Authentic Indian Flatbread with Fenugreek Leaves

Last Updated on 2 months by Neha Deshmukh

Methi Puri Recipe – Authentic Indian Flatbread with Fenugreek Leaves

Hey everyone! If you’re anything like me, you absolutely love a good, crispy puri with a little something special. Today, I’m sharing my family’s recipe for Methi Puri – a delightful twist on the classic Indian flatbread, packed with the goodness of fresh fenugreek leaves. I first made these for a Diwali gathering, and they were a huge hit! They’re a little bit of effort, but trust me, the flavour is SO worth it.

Why You’ll Love This Recipe

These Methi Puris aren’t just delicious; they’re a little bit special. The methi (fenugreek) leaves add a lovely, slightly bitter, earthy flavour that balances beautifully with the spices. They’re wonderfully crispy, light, and perfect for a quick snack, a side with your favourite curry, or even a festive treat. Plus, they smell amazing while they’re frying!

Ingredients

Here’s what you’ll need to make these flavourful Methi Puris:

• 1 cup Atta (whole wheat flour) – about 120g
• 1 cup Methi leaves (fresh fenugreek leaves), roughly chopped – about 50g
• ½ teaspoon Chilli powder – about 2g
• ½ teaspoon Garam masala – about 2.5g
• ½ teaspoon Amchoor powder (dry mango powder) – about 2.5g
• ¼ teaspoon Turmeric powder – about 1g
• ¼ teaspoon Ajwain (carom seeds) – about 1g
• 1 teaspoon Oil – about 5ml
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Methi (Fenugreek) Leaves: These are the stars of the show! They have a unique, slightly bitter flavour that’s incredibly beneficial for health. They’re packed with iron and vitamins. Make sure to use fresh leaves for the best flavour.
• Atta: I usually use whole wheat atta for a rustic flavour and texture. You can experiment with different types – like chapati flour or even a mix of atta and maida (all-purpose flour) for a slightly softer puri.
• Amchoor Powder: This is key for that lovely tangy flavour! It’s made from unripe mangoes that are dried and ground into a powder. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchoor gives a more authentic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and roughly chop your methi leaves. Don’t worry about being too precise. Then, drain any excess water really well – we don’t want soggy puris!
2. Heat a pan over medium heat and sauté the chopped methi leaves until they’re slightly wilted but still a vibrant green. This helps release their flavour and reduces the bitterness.
3. In a large bowl, combine the atta, sautéed methi, chilli powder, garam masala, amchoor powder, turmeric powder, ajwain, salt, and 1 teaspoon of oil.
4. Now, gradually add water, a little at a time, and start kneading the dough. You want a stiff, crack-free dough. It should be firm, not sticky.
5. Once the dough comes together, cover it and let it rest for about 15 minutes. This allows the gluten to relax, making the puris easier to roll.
6. After resting, knead the dough again for a minute or two. Divide it into lemon-sized balls.
7. Heat oil in a kadhai (deep frying pan) over medium heat. The oil should be hot enough to fry, but not smoking.
8. Roll each ball into a thick puri – about 3-4 inches in diameter. Don’t roll them too thin, or they’ll become too crispy and might break.
9. Gently slide the puri into the hot oil. Using a slotted spoon, gently press down on the puri to help it puff up.
10. Flip the puri and cook until it’s golden brown and crispy on both sides.
11. Remove the puri from the oil and drain it on paper towels to remove any excess oil.
12. Repeat with the remaining dough balls.

Expert Tips

Want perfect Methi Puris every time? Here are a few of my secrets:

• Puffing Power: The key to a puffy puri is the right oil temperature and gentle pressing while frying.
• Avoid Oil Absorption: Make sure the oil isn’t too cold, and don’t overcrowd the kadhai.
• Dough Consistency: A stiff dough is crucial. If it’s too soft, the puris will absorb too much oil.
• Resting Time: Don’t skip the resting period! It really does make a difference in the texture.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: For a gluten-free version, try using a gluten-free atta blend, like a mix of rice flour, potato starch, and tapioca flour. You might need to adjust the water slightly.
• Spice Level Adjustment: If you prefer less heat, reduce the amount of chilli powder. Or, if you like it spicy, add a pinch of cayenne pepper!
• Festival Adaptations: These are often made during festivals like Diwali, Holi, and Teej. They’re a wonderful addition to any festive spread.

Serving Suggestions

Methi Puris are incredibly versatile! Here are a few of my favourite ways to serve them:

• Boondi Raita: A classic pairing! The cool, creamy raita balances the warmth of the puris perfectly.
• Rasawala Aloo: A spicy potato curry is another fantastic accompaniment.
• Pickles: Any Indian pickle – mango, lime, or mixed vegetable – will add a tangy kick.
• Simple Yogurt: Sometimes, all you need is a dollop of plain yogurt.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a dry pan to restore some of the texture.

FAQs

Got questions? I’ve got answers!

1. What is the best way to wash and prepare methi leaves for cooking?

Wash the methi leaves thoroughly under cold running water to remove any dirt or grit. Then, chop them roughly and drain well. Sautéing them slightly helps reduce their bitterness.

2. Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling.

3. My puris didn’t puff up. What could have gone wrong?

Several things could cause this. The oil might not have been hot enough, the dough might have been too soft, or you might not have pressed gently enough while frying.

4. What is Amchoor powder and can I substitute it with something else?

Amchoor powder is made from dried mango powder and adds a tangy flavour. You can substitute with a squeeze of lemon juice, but the flavour won’t be quite the same.

5. Can I use dried methi leaves (Kasuri Methi) instead of fresh methi?

You can, but the flavour won’t be as vibrant. Use about 2 tablespoons of Kasuri Methi, crushed, and soak it in warm water for 10 minutes before adding it to the dough.

6. What type of oil is best for deep frying puris?

Vegetable oil, sunflower oil, or groundnut oil are all good choices. They have a high smoke point and a neutral flavour.

Enjoy making these Methi Puris! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!