Fenugreek Pancake/ Methi Puri

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. 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. 2) Mix wheat flour, chopped methi leaves, jeera, ajwain, hing and salt with sufficient water to make a thick consistency dough.
3. 3) Remember while making puris always make thick consistency dough with minimal water, so as to not absorb excess oil while deep frying.
4. 4) Divide the dough into small parts and then roll small puris out of it.
5. 5) Heat oil in a frying pan or kadai, fry puris till they turn golden brown. Then drain excess oil on paper napkin.
6. 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.