Kutchi & more · From other cooks · Family dishes
Methi Puri
Fenugreek puri
A whole-wheat puri flavoured with kasuri methi (dried fenugreek leaves), made the same way as Jeera Puri.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Mix the flour, cumin, kasuri methi, salt and oil. Knead to a firm dough with water and rest it for .
Roll small discs.
Deep-fry on medium-low heat until crisp and golden.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
For a soft, puffed breakfast puri, roll thinner and fry on higher heat. For a crisp puri that keeps for travel, roll ½ cm thick and fry slowly like jeera puri.
Serve with
Recipes mentioned here
Nutrition
EstimatedPer puri
100 kcal
- Protein
- 2 g
- Carbohydrate
- 15 g
- Fat
- 4 g
We estimate about 15 puris from the weight of the dish.
Whole recipe
1,480 kcal
- Protein
- 37 g
- Carbohydrate
- 219 g
- Fat
- 56 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.