Friday, 18 November 2011

Methi Puri(Puffed Fried Bread With Methi)

Methi Puri
Puris with methi not only give them colorful appearance but also make them tasty. These puris can be eaten with vegetables, chole, or simply with curd / pickle as they have the wonderful taste and flavor of methi leaves. I used to find them very easy to make for my children’s lunch box. They did not like to take vegetable daily, so vegetable puri, parathas, used to be the best option to keep them happy. These puris add a color to your laid table in any party.

Preparation Time: 10min.
Cooking Time: 20min.
Servings: 20 - 25 Puri can be made from the ingredients given below.

Ingredients Required To make Methi  Puri:
  • 250gm. Whole Wheat Flour.
  • 50gm. (one small bunch) Methi leaves.
  • 1/2 Teaspoon salt.
  • 10-15 ml. cooking oil.
  • 100-150ml. Water to make dough.
  • 200 ml. Cooking oil for frying.
Directions To Make Dough:
  • Clean methi leaves.
  • Wash the methi leaves and drain them.
  • Cut the methi leaves finely.
  • Take wheat flour in a bowl and add 5 ml. of oil and finely cut methi leaves and salt to it.
  • Mix with your fingers.
  • Add another 10 ml. of oil and mix nicely.
  • The flour oil mixture should resemble bread crumbs.
  • The requirement of oil changes with the quality of wheat flour.
  • So if required then only add rest of the oil.
  • Do not add too much oil otherwise the puris will become too oily.
  • Add water in little amounts and mix and knead.
  • The dough should be soft but firm.
Dough of methi Puri

Directions To Make Puri
  • Put 200ml. oil in a wok and keep the wok on gas, with the gas on high flame.
  • Make small balls from the dough.
Ball of dough for rolling the puri
  • Oil the rolling board and rolling pin with few drops of oil.
  • Keep the ball of dough in the center of rolling board and roll it to 8-10 cm. diameter round puri.
Rolled Puri
  • When the oil is smoking hot reduce the flame.
Methi Puri being fried on one side
  • To the hot oil put the rolled puri from the side of the wok.
  • Fry it from both sides to golden color by turning it once or twice.
Methi Puri being fried on the other side
Methi puri is ready to be served.
Methi Puri
  • Take only leaves of methi.
  • Add water in little amounts while making dough as requirement of water changes with different type of wheat flour.
  • More you knead the dough softer it will become and puri will come out better.
  • If you like you can add 1/2 spoon of red chilly powder to make them spicy.
  • Take care while putting rolled puri for frying, it should be put slowly from side otherwise hot oil may spill causing burns.
  • For those who are not too adept at rolling, you can roll few puris and keep them separated on an oiled plate and then start frying them one by one.
  • The oil should be very hot while frying otherwise puri will not puff.
 Suggested Variations: 
  • If fresh Methi is not available Kasoori methi can be taken to make the dough. 

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