Crispy, savory fried bread infused with the unique, slightly bitter flavor of fresh fenugreek leaves. A perfect tea-time snack or travel food, these puris are a beloved classic across India.
Prep20 min
Cook20 min
Servings4
Serving size: 4 pieces
276cal
10gprotein
50gcarbs
6g
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Methi Leaves (Tightly packed and finely chopped)
A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Crispy methi puris with aromatic aloo sabzi and cool, gut-friendly raita. Pure comfort food!
This marwari dish is perfect for lunch. With 564.28 calories and 19.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (Adjust to taste)
1 tbsp Oil (For the dough)
0.5 cup Water (Approximately, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, besan, rava, turmeric powder, red chili powder, ajwain, hing, and salt. Whisk them together to ensure the spices are evenly distributed.
Add the finely chopped methi leaves, curd, and 1 tablespoon of oil to the dry ingredients.
Using your fingertips, rub the methi and oil into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a flaky texture.
Gradually add water, a little at a time, and knead to form a stiff and smooth dough. The dough should be firmer than regular chapati dough to prevent it from absorbing too much oil.
Cover the dough with a damp cloth and let it rest for 20 minutes. This allows the rava to absorb moisture and the gluten to relax.
2
Roll the Puris
After the dough has rested, knead it again for a minute until smooth.
Divide the dough into 16-18 equal-sized small balls.
Take one ball, and without using any dry flour, roll it into a circle of about 3-4 inches in diameter. If the dough sticks, apply a tiny drop of oil to the rolling pin and surface.
Roll all the puris and place them on a plate. Keep them covered with a cloth to prevent them from drying out while you heat the oil.
3
Fry the Puris
Heat the oil for deep frying in a kadai or a deep pan over medium-high heat. The oil should be hot but not smoking.
To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is ready.
Carefully slide one puri into the hot oil. Gently press it down with the back of a slotted spoon (a jhara). This pressure helps the puri to puff up.
Once it puffs up and the bottom side turns golden brown (about 30-40 seconds), flip it over.
Fry the other side until it's golden and crisp. This should take another 30 seconds.
Remove the puri with the slotted spoon, letting the excess oil drain back into the pan. Place it on a wire rack or a plate lined with paper towels.
4
Serve
Repeat the frying process for all the remaining puris, ensuring the oil temperature remains consistent.
Serve Methi Puris hot or at room temperature with plain yogurt, mango pickle (aam ka achaar), or a simple potato curry (aloo sabzi).
198cal
4gprotein
30gcarbs
8gfat
Ingredients
500 g potatoes (about 4 medium, boiled, peeled, and cubed)
2 tbsp vegetable oil
1 tsp jeera
0.25 tsp hing
1 pcs onion (large, finely chopped)
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
2 pcs tomatoes (medium, finely chopped or pureed)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to your spice preference)
1.5 tsp coriander powder
1 tsp salt
1 cup water (adjust for desired consistency)
0.5 tsp garam masala
0.5 tsp amchur powder (or 1 tbsp lemon juice)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
2
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
3
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
4
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
