Methi or Fenugreek is highly medicinal, nutritious plant. Fenugreek leaves are good for diabetes condition. Even though, it tastes bitter when cooked it gives good taste and flavor for the food. Adding methi leaves gives good taste and increases nutrition value of puri.
Methi puri recipe:
Total preparation time: 45 minutes
Serves: Four people
- 1 cup whole wheat flour
- 1+1/2 handful all purpose flour
- 1 cup methi leaves
- 1/2 tsp ajwain
- 1 tbsp curd
- 1/4 cup milk
- 1/4 spoon sooji rava
- 1 tbsp oil
- salt to taste
- oil for deep frying
- Remove the methi leaves from the stems, remove only the leaves and not the stem portion of the plant. If the stem retains then the puri might not fluff up. Wash the leaves and finely chop them and mix in salt and turmeric powder and leave it aside for 5 to 10 mins. Drain excess water from the leaves
- Mix wheat and all-purpose flour well while adding chopped methi leaves curd, ajwain, sooji rava salt and oil to it and mix well. Pour milk and water in middle and mix the dough and knead well until you get a smooth stiff and pliable dough. Grease oil all over the dough and leave it aside for half an hour.
- Heat the oil in a frying pan over low flame.
- Make small round balls out of dough and flatten it using a roller into small puris.
- Deep fry flattened puris in medium hot oil until puri puff’s up.
- Serve hot with potato onion curry or curry of your choice.
Potato curry preparation: Boil 4-5 potatoes. Cut yellow or white onion. In a pan take a tbsp of oil and heat the oil. To heated oil, add mustard, curry leaves followed by cut onion and 2-3 green chilies. Add little turmeric. Once the onion cooks, add smashed potatoes and mix. Add salt for taste and garnish using small cut coriander leaves.
Image courtesy: http://www.thecherryshare.com/pictures