Step by step instructions for making Methi poori recipe Fenugreek leaves puri

Cleaning / washing methi leaves

• Seperate methi leaves from stem. We are going to use only methi leaves and not the stems.
• Instructions for washing leafy vegetables are at the bottom of this page. Wash methi leaves according to the instructions given below.

Preparing methi puri dough

• Chop methi leaves fine.
• Add a little oil to a frying pan and heat it.
• Add the chopped methi leaves to the hot oil and stir fry for 2-3 minutes till they wilt.
• Remove pan from flame and keep aside to cool to room temperature.
• When methi is cooled to room temperature, add the wheat flour and other ingredients.
• Add water a little at a time and form into a thick dough ball.
• Keep dough aside for 15-20 minutes if you have time. Otherwise you may make the poori immediately.

Making methi poori

• Heat oil in a deep pan or kadai. Once the oil is hot, keep the heat medium.
• Divide the dough in small lime sized balls. Roll each ball into a circle as shown in the image below.
• Add carefully each rolled circle into the hot oil. Press lightly with a slotted spoon so that the poori puffs up.
• Cook for a few seconds till the bottom is golden brown and then turn the poori and cook the other side till it is golden brown.
• You can see in the image below, one side is cooked, the poori is turned and is now cooking on the other side.
• Using the slotted spoon, take out carefully the poori and place it on a colander to drain well.