Methi Puri |Methi Poori Recipe | Puffed Indian Bread using Fenugreek Greens

Hi Supermoms,

While browsing through my blog today, I realised that I have not shared the basic recipe to make the most popular Indian breakfast bread - Poori/puri. Poori or Puris are puffed Indian breads made usually using whole wheat flour. They are usually served along with a potato curry   /potato masala in South India and along with a tangy tomato and potato gravy in North India . I have earlier shared the Bedmi Poori recipe that is usually served along with Rasedaar Aloo( Juicy Potato Gravy) . 

Poori is a regular tiffin at home . I used to make plain wheat pooris till the time I tasted Methi Pooris made by my friend Manu . This is about 12 years ago and those days coloured pooris or chapathi were not a common thing. Also, I had not adapted to learning from computers and my source of learning had always been through friends and family. Really grateful for that as it is indeed the best kind of learning . 

The recipe , friendship and the good old times remains ever green in my mind.  Gayu and Aaru ( my daughter and hers ) were close friends and this led to us exchanging food very often. She loves South Indian food and I used to send her idlies and other delicacies and whenever she used to make Chole- Bhature , Pooris , Halwa etc., she always  shared it with me. 

Once when  she sent across these Methi Pooris, I was so interested to know the recipe as it was a such a fun way to add the healthy greens. Also, kids never used to like the taste of Methi leaves  in a sabzi ( dry curry) but loved these pooris. 

Manu was more than happy to share the recipe and I was thrilled to try it as it sounded so easy.  Grinding the raw methi leaves  and adding it to the flour instead of regular water was the secret behind those yummy green pooris. From then on, it has been a regular in my kitchen. 

I have made these pooris a million times and every time, it reminds me of my days in my old apartment and the sweet friendships. Food memories are the best,  right? 

Methi Puri |Methi Poori Recipe:

Recipe Courtesy: Mrs.Manu Nayyar

Preparation time : 10 minutes

Cooking time: 15 minutes 

Serves : 4

1 cup = 250 ml cup

Special vessels: Kadai/wok for frying , spider ladle or slotted spoon, rolling pin 

Ingredients :

2 cups whole wheat flour 

2 cups methi leaves ( you can use thin stalks also ) 

1/2 cup water ( adjust)

1 green chilli 

1/2 teaspoon carom seeds/ajwain 

salt to taste

oil for frying 

Method :

1. Add the methi leaves, water and green chilli into the jar of a mixer/food processor ,  grind it smoothly and set it aside.

2. In a wide bowl, mix whole wheat flour, carom seeds/ajwain and salt.

3. Add the ground mixture and make a stiff dough.

Chef tip : The dough should be soft yet stiff to get well puffed poori. If the dough is loose add more flour . This dough needs no resting time. Mix the dough and start making pooris immediately.

4. Place a kadai/pan with oil over low flame .

5. Pinch small( gooseberry size) equal portions of the dough , roll them between your palms to make a ball. 

6. Grease your workspace with few drops of oil ( you can take from the oil that is heating up to fry the poori).

7. Roll out a circle of approximately 10 cm .

8. Check for the temperature of the oil by dropping a small piece of the dough. If it instantly sizzles and floats on top of the oil, the oil is ready. 

Chef tips : Temperature of oil is most important criteria for the pooris to puff up. If the oil is too hot or less hot, the poori will not puff up. You will have to keep tab of the temperature every now and then. 

9. Gently drop the rolled out dough into the oil. 

10. Gently press the poori to help it to puff up.

11. Flip and cook the other side and remove the poori using the spider ladle or the slotted spoon. 

12. Repeat the same procedure for the remaining pooris.

Delicious pooris are now ready to be served for breakfast or to be packed into the tiffin box. I served it along with Potato Sagu/ Aloo Sagu.

Happy Cooking !

With love, 

Masterchefmom