Last Updated on 4 months by Neha Deshmukh

Methi Puri Recipe – Whole Wheat & Fenugreek Flatbreads

Introduction

Oh, methi puri! These aren’t just flatbreads; they’re little pockets of sunshine. I remember the first time my dadi (grandmother) made these for me – the aroma of fresh fenugreek filled the entire house, and the slightly bitter, savory flavor was just… magical. They’re perfect with a cup of chai, a hearty curry, or even just enjoyed on their own. Today, I’m so excited to share this family favorite with you. Let’s get cooking!

Why You’ll Love This Recipe

These methi puris are a delightful twist on the classic puri. The addition of fresh methi leaves adds a wonderful flavor and a boost of nutrients. They’re wonderfully crisp, subtly spiced, and surprisingly easy to make once you get the hang of it. Plus, they’re a fantastic way to sneak in some greens!

Ingredients

Here’s what you’ll need to make these delicious methi puris:

• 2 cups whole wheat flour (approx. 240g)
• 1 cup tightly packed fresh methi (fenugreek leaves) (approx. 85g)
• 1 pinch asafoetida (hing)
• 0.25 teaspoon turmeric powder (approx. 1.25g)
• 0.25 teaspoon red chili powder (approx. 1.25g)
• 0.5 teaspoon ajwain seeds (carom seeds) (approx. 2.5g)
• 0.33 cup water (approx. 80ml)
• 3 teaspoons oil (approx. 15ml)
• Salt as required
• Oil for deep frying

Ingredient Notes

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

Whole Wheat Flour: Choosing the Right Type

I prefer using atta, the Indian whole wheat flour, for the best texture and flavor. It’s a bit coarser than regular whole wheat flour. If you can’t find atta, regular whole wheat flour works just fine, but the puris might be slightly less flaky.

Methi (Fenugreek Leaves): Fresh vs. Dried & Regional Variations

Fresh methi is always best. The flavor is so much brighter! But if you can’t find fresh, you can use dried methi leaves (kasuri methi). Use about 2 tablespoons of dried leaves, rehydrated in warm water for 10 minutes, instead of 1 cup fresh. In some regions of India, people also add a little chopped spinach along with the methi for extra flavor and color.

Asafoetida (Hing): Benefits and Substitutes

Asafoetida has a pungent smell, but it adds a lovely savory depth to the puris. It’s also great for digestion! If you don’t have hing, you can skip it, but it does add a unique flavor.

Ajwain Seeds (Carom Seeds): Digestive Properties & Flavor Profile

Ajwain seeds aren’t just about flavor; they’re also fantastic for digestion, which is helpful after a fried treat! They have a slightly thyme-like flavor that complements the methi beautifully.

Oil: Selecting the Best Oil for Deep Frying

I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or sunflower oil. Avoid olive oil, as it has a lower smoke point and will impart its flavor to the puris.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, combine the whole wheat flour, methi leaves, asafoetida, turmeric powder, red chili powder, ajwain seeds, and salt. Mix well.
2. Add the oil and water gradually, mixing with your hands until a firm dough forms. Don’t add all the water at once – you might not need it all!
3. Knead the dough for 5-7 minutes until it’s smooth and elastic. This is important for getting that perfect puff.
4. Cover the dough and let it rest for 20-30 minutes. This allows the gluten to relax, making the puris easier to roll.
5. Divide the dough into 16 equal-sized balls.
6. Roll each ball into a flat, circular puri, about 5-6 inches in diameter.
7. Using a knife, make 2-3 small slits on the surface of each puri. This helps them puff up during frying.
8. Heat oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should sizzle and rise to the surface immediately.
9. Gently slide a puri into the hot oil. Fry for 1-2 minutes per side, until golden brown and puffed up.
10. Remove the puri from the oil and drain on paper towels.
11. Repeat with the remaining puris.
12. Serve hot with your favorite tea or curry!

Expert Tips

Here are a few tips to help you make the perfect methi puris:

Achieving the Perfect Puff

The key to a puffy puri is the right dough consistency and the slits you make on the surface. Don’t skip the resting time – it’s crucial!

Kneading the Dough for Optimal Texture

Kneading develops the gluten, which gives the puris their structure. A well-kneaded dough will be smooth and elastic.

Oil Temperature Control

Maintaining the right oil temperature is essential. If the oil is too cold, the puris will absorb too much oil. If it’s too hot, they’ll burn.

Preventing Puris from Absorbing Too Much Oil

Make sure the oil is hot enough and don’t overcrowd the pan. Fry the puris in batches.

Variations

Want to switch things up? Here are a few ideas:

Vegan Methi Puri

This recipe is already naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Methi Puri (Alternative Flour Options)

For a gluten-free version, try using a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.

Spice Level Adjustment (Mild, Medium, Spicy)

Adjust the amount of red chili powder to your liking. For a milder flavor, use just a pinch. For a spicier kick, add a little more! My friend, Priya, loves to add a tiny bit of cayenne pepper too.

Festival Adaptations (Holi, Diwali Snacks)

These are perfect for festive occasions! They’re a popular snack during Holi and Diwali.

Serving Suggestions

Methi puris are incredibly versatile. Here are a few serving suggestions:

• With a cup of hot masala chai
• Served alongside a flavorful aloo sabzi (potato curry)
• Paired with a tangy chana masala (chickpea curry)
• Enjoyed with a dollop of yogurt and a sprinkle of chaat masala

Storage Instructions

Methi puris are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a dry pan or oven to restore some of the texture.

FAQs

Let’s answer some common questions:

What is the best way to store leftover methi puris?

Store them in an airtight container at room temperature. Reheat in a dry pan or oven to crisp them up.

Can I make the dough ahead of time?

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

What can I serve with methi puris besides tea and curry?

Try them with yogurt, chutney, or even a simple pickle!

How do I know if the oil is hot enough for frying?

Drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Can I use dried methi leaves instead of fresh?

Yes, you can! Use about 2 tablespoons of dried leaves, rehydrated in warm water for 10 minutes, instead of 1 cup fresh.