Learn how to make Methi Puri recipe from The Bombay Chef - Varun Inamdar on Rajshri Food.
Methi Puri is an easy-to-make snack recipe which is made with ingredients that's easily available at home. With this, you have a simple, quick and tasty snack to munch on during your travel.
Ingredients:
1/2 cup methi chopped finely
2 cups wheat flour
1/2 tsp turmeric powder
1/4 tsp Hing/Asafetida powder
1 tsp ajwain
1/2 tsp Ginger-garlic paste
1/2 tsp powdered sugar
1 tbsp dahi
1 tbsp Oil
Salt to taste
1 tbsp Ghee
Water as required
Oil for frying
Method of preparation:
Cut the fenugreek leaves in small pieces, transfer the fenugreek leaves into a bowl of wheat flour.
Add ginger-garlic paste, fresh curd, powdered sugar, turmeric powder, carom seeds, asafoetida, salt, ghee, mix them nicely.
Add some water and knead it into a dough.
Keep the dough aside for 3 minutes and allow it to rest.
Pinch in lemon-size balls and place them on the slit zipouch bag, press it lightly and cover it with the other side of the bag.
Tap and press it and roll it into a flat disc.
Simultaneously keep the oil to heat and once it's ready peel it off carefully and transfer the puri into the hot oil.
Increase the flame and fry till golden-brown on both sides.
Once it's fried transfer it on to an absorbent tissue paper to drain excess oil.
Our Methi Puri is done and ready.
Methi Puri is an easy-to-make snack recipe which is made with ingredients that's easily available at home. With this, you have a simple, quick and tasty snack to munch on during your travel.
Ingredients:
1/2 cup methi chopped finely
2 cups wheat flour
1/2 tsp turmeric powder
1/4 tsp Hing/Asafetida powder
1 tsp ajwain
1/2 tsp Ginger-garlic paste
1/2 tsp powdered sugar
1 tbsp dahi
1 tbsp Oil
Salt to taste
1 tbsp Ghee
Water as required
Oil for frying
Method of preparation:
Cut the fenugreek leaves in small pieces, transfer the fenugreek leaves into a bowl of wheat flour.
Add ginger-garlic paste, fresh curd, powdered sugar, turmeric powder, carom seeds, asafoetida, salt, ghee, mix them nicely.
Add some water and knead it into a dough.
Keep the dough aside for 3 minutes and allow it to rest.
Pinch in lemon-size balls and place them on the slit zipouch bag, press it lightly and cover it with the other side of the bag.
Tap and press it and roll it into a flat disc.
Simultaneously keep the oil to heat and once it's ready peel it off carefully and transfer the puri into the hot oil.
Increase the flame and fry till golden-brown on both sides.
Once it's fried transfer it on to an absorbent tissue paper to drain excess oil.
Our Methi Puri is done and ready.
Category
🛠️
Lifestyle