Tuesday, 9 June 2009

Methi Ki Puri

Ages ago, when I was in kindergarten, our class was taken for a picnic to the city zoo. After watching the monkeys, giraffes and the lions, we had rested for lunch on the bank of a duck pond. Wondering what my Mom had packed for lunch, I opened my lunch box and it was packed with “green puris” . I was overjoyed, because I liked them more than the plain puris which were quite boring to look at.
In my later years, I realized it was my Mom’s method of feeding me all the green-leafy-vegetables which I would not have touched had it been in the form of “Palak Paneer” or “Methi Aloo” .
There are several recipes for preparing Methi ki Puri, many of which call for mixing different spices. My recipe (or rather my Mom’s) is simpler, has lesser ingredients and apart from cleaning the leaves, does not take much time.


Wheat Flour (Atta): 2 cups

Methi (Fenugreek) leaves: a bunch

Salt : ½ tsp

Oil to deep fry


- Clean and wash the methi leaves. Chop them finely.
- Mix the flour, the chopped leaves, salt and enough water to make dough. This requires lesser water than what you would normally use because (a) the leaves are also moist (b) the dough for puri is harder than that of chapattis / paratha.
- Divide the dough into small balls (roughly the size of table tennis balls), and roll them into puris
- Heat sufficient oil in a kadai / frying pan and deep fry puris till puffed up and golden brown.
- Drain the excess oil on paper towel and serve hot

My Recommendation:
- I love it best with Matar Paneer

- It goes well with pickles or any other Indian curry

For those who are new to Indian Cooking:
How to Make Puris


  1. Wow Awesome.. Totally creative to add the methi in poori. It must be flavourful.

  2. Beautiful poori's! They have puffed up really well!

  3. Thanks for this wonderful recipe. I'm trying it and will surely let you know what my husband felt, coz he's a foodie too and I'm yet to graduate from "I hate cooking" very similar to what you felt :)



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