Methi (Fenugreek leaves) Puri

Puris are generally made out of wheat flour and are a family favourite in our household and am sure it is the case with most families.
The kids in particular generally prefer puris to rotis or chappatis!!

Methi Puris – The preparation of the dough is the same as you would make ordinary puris  –
The variant in this recipe is Methi (freshly chopped methi leaves or dry kasuri methi) with a dash of spices added in the dough!!
Although time consuming, Puris can be rolled in advance and stored in a cool dry place. My preference is to lay sheets of baking paper between the lots of puris that have been rolled out so it does not stick and can be removed easily for deep frying just before serving!!!
This will help you to manage your time to socialise with the guests!

Both the leaves and seeds are rich in Vitamins A, B, C, Iron and Phosphorus. It helps to cool the system.
Fenugreek is one of the most ancient spices.  Fenugreek seeds and fresh Fenugreek leaves have great medicinal value.
A teaspoon of methi seeds consumed in warm water on an empty stomach is supposed to do wonders for the joints and people suffering from arthiritis.
Dried methi leaves, called kasur methi are also used in the preparation of some sabjis and curries and great for garnishing too!

Since the oil tends to get overheated, rolling out the puris in advance will help you fry it one go!!!

Ingredients to make 20 Puris

2 Cups Wheat Flour
½  Cup Luke Warm Water (more or less to make a firm but soft dough)
1 Tsp Salt
¼ cup of dry Kasuri Methi (available in Indian grocery stores)
or freshly chopped methi leaves
¼ tsp Red Chilli Powder
¼ tsp Garam masala
¼ tsp Coriander Powder
2 Cups Rice Bran Oil (for deep frying)

Methi Fenugreek Leaves Puri

Methi Puri

Preparation of the Puris

In a large bowl add the  flour, salt, dry ingredients
Sprinkle water little by little and knead the mixture to make a firm but soft dough
Divide the dough into small lime sized balls and roll it with a rolling pin to 8 centimetres in diameter

Heat the oil in a large pan
Slide the puris one by one gently into the pan and swiftly but gently move the puri till it rises
Remove the puri gently out the pan when it turns a darker shade of golden brown and drain it on a kitchen paper towel
Repeat the process until all the puris are done

Note:  Puris stay puffed up for sometime,  if the puris are fried until they turn bright golden brown in colour, for which the oil should be hot!!
Serve with a hot sabji or dal!!!



  1. Sobana Sundar says:

    Don’t you let the dough rest for a while. I always thought it needs to be kneaded an hour ahead! I am trying this today!

    • Shobha Krishnan says:

      Hi Shobana No you dont have to rest the dough for a while – I normally mix the dough with hot water – just right enough to the touch when you knead!
      rest for 10 minutes and away you go!! make sure the oil is hot and the puri browns on both sides so it remains puffed until it goes on a plate ready to be eaten!!
      let me know how you go with it! thanks

    • Shobha Krishnan says:

      How did you go Shobana??