- Take a wide bowl. Add wheat flour, semolina, sesame seeds, red chilli powder, turmeric powder, fresh fenugreek leaves, 3 tablespoons cooking oil and salt in a bowl and mix them properly.
- Knead little bit hard dough than paratha by adding water as required. Cover it and keep aside for 10-15 minutes.
- Roll out each portion into small circles of 3-4 inch diameter which is slightly thicker than chapatti. Make 4-5 pricks on its surface with a tip of knife or fork.
- Deep fry 3-4 puris at a time on medium heat until light brown and crispy.
- Fry remaining methi puris and store them in airtight container. You can store them for 15-20 days.
A healthy methi poori for snackes
Methi Poori
#myrecipe
By Priyanka Gupta
Dec, 29th
619
Servings
6 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- 1 cup Wheat Flour
- 2 teaspoons Sesame Seeds
- 3 tablespoons Semolina
- 1/2 teaspoon Red Chilli Powder
- 1/3 teaspoon Turmeric Powder
- 1/3 cup Fresh Fenugreek Leaves, chopped
- for deep frying + 3 tablespoons Cooking Oil
- Salt to taste
- Water
Instructions
Notes/Tips
You can take that puri's for your outings as well
