Announcement: So, finally here is a post after over a month of gap. I was exteremely busy with travelling with family and doing other stuff. I’m home now and hopeful we will continue from here on.
Today, I had prepared Methi Puri for breakfast, it’s good to have different kinds of food and have those healthy ingredients in your meal.
It can be had with either curd or your favourite pickles. Or you can even enjoy it your favourite beverage.
The preparation is easy and simple, just follow the step by step process mentioned below along with photos of every step. I hope you will love this recipe as well.
Preparation Time: 10-15 Minutes
Cooking Time: 8-10 Minutes
Serving: 4-5
| Ingredients | Quantity |
| All purpose flour, maida | 1/2 cup |
| Wheat flour, atta | 1 cup |
| Chickpea flour, besan | 1/2 cup |
| Methi Leaves | 2 cups |
| Fennel seeds, saunf | 1 teaspoon |
| Ginger, grated | 1/2 teaspoon |
| Red chilly Powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Asafetida, hing | 1/8 teaspoon |
| Salt | to taste |
| Vegetable oil | for deep frying |
Method:
1. Wash the methi leaves properly, remove the leaves from the stem and chop it. Keep all the ingredients ready.
2. In a broad bowl, add all-purpose flour, wheat flour, chickpea flour, grated ginger, fennel seeds, turmeric powder, red chilly powder, asafetida, chopped methi leaves and salt. Mix it well.
3. Add little water at a time and knead the flour well to make a stiff dough. Cover it with the muslin cloth and keep it aside for 15-20 minutes. Take the ping pong size ball from the dough and roll it using the rolling pin into a circle of a 3-4 inches in diameter. Do the same with the rest of the dough.
4. Heat the wok/Kadai with the oil and deep fry the puri on a medium to low flame till light golden and crisp in the color from both the sides. Take out the fried puri on a tissue paper to get rid of the extra oil.
5. Enjoy!!
