Methi Puri

• Produce

  • 1/2 tsp Chilli, red powder

• Baking & Spices

  • 1/3 cup Fenugreek, Fresh Leaves
  • 1 Salt
  • 3 tbsp Semolina
  • 2 tsp Sesame seeds
  • 1/3 tsp Turmeric, powder
  • 1 cup Wheat flour

• Liquids

  • 1 Water

• Other

  • for deep frying + 3 tablespoons Cooking Oil

Found on foodviva.com

Description

Ingredients

• 1 cup Wheat Flour
• 2 teaspoons Sesame Seeds
• 3 tablespoons Semolina (Suji /Rava)
• 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

Directions

• 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.
• Divide dough into 16 small equal size round shaped balls.
• 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.
• Take them out and drain excess oil. Transfer them over kitchen paper in a plate.
• Fry remaining methi puris and store them in airtight container. You can store them for 15-20 days.