Ingredients:
- 2 cups Wheat flour
- 1/2 bunch picked Methi/Fenugreek leaves
- 2 tsp Jeera/Cumin seeds
- 2 tsp Haldi/Turmeric powder
- 2 tsp Ajwain/ Carom Seeds
- A pinch of Hing /Asafoetida
- Oil for cooking
- Salt to taste
Time Required: 20-25 mins
Method:
- 1) Pick methi leaves and immerse them in a pan containing water. After some time all the dirt separates from the leaves. Then wash the methi leaves thoroughly.
- 2) Mix wheat flour, chopped methi leaves, jeera, ajwain, hing and salt with sufficient water to make a thick consistency dough.
- 3) Remember while making puris always make thick consistency dough with minimal water, so as to not absorb excess oil while deep frying.
- 4) Divide the dough into small parts and then roll small puris out of it.
- 5) Heat oil in a frying pan or kadai, fry puris till they turn golden brown. Then drain excess oil on paper napkin.
- 6) Serve hot with chutney and dahi/curd. Goes well with any dry as well as gravy sabjis.
Variations:
If fresh methi is not available, kasturi methi/dried fenugreek leaves can also be used.
