How to make Methi Puri - Puri with fenugreek leaves in it-a tasty recipe.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fenugreek Leaves, Whole Wheat Flour

Cuisine : Indian

Course : Breads

Methi Puri Recipe Card

Methi Puri

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Methi Puri checkout Methi Missi Roti, Methi Parantha, Methi Thepla. You can also find more Breads recipes like Palak Paneer Paratha, Litti, Kachche Kele Ke Paranthe, Bahurangi Puri.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Puri Recipe

  • Fenugreek Leaves finely chopped 1/2 bunch

  • Whole Wheat Flour 1 cup

  • Gram flour (besan) 1/4 cup

  • Refined flour (maida) 1/4 cup

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Ginger paste 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Oil 2 tablespoons + to deep fry


Step 1

Take wheat flour in a bowl. Add refined flour, gram flour, fennel seeds, red chilli powder, ginger paste, salt and fenugreek leaves and mix.

Step 2

Add two tablespoons of hot oil and mix. Add sufficient water and knead into a stiff dough. Heat sufficient oil in a kadai.

Step 3

Divide the dough into lemon sized portions and roll into balls. Roll them into thick puris. Slide each puri into the hot oil and deep fry till golden and crisp.

Step 4

Drain and place on an absorbent paper and serve hot.