Methi Puri

1. 1
   prep · ~10 min

   Prepare the methi and aromatics.

   1.Pick the fenugreek leaves, wash them well, and drain fully.

   2.Finely chop the fenugreek leaves.

   3.Finely chop the green chili and grate the ginger.

   TIPDry the fenugreek leaves well so the dough does not turn sticky.
2. 2
   knead · ~15 min

   Knead the dough.

   1.Add whole wheat flour, semolina, chopped fenugreek leaves, green chili, ginger, red chili powder, turmeric powder, cumin seeds, carom seeds, and salt to a mixing bowl.

   2.Drizzle in 1 tablespoon oil and rub it into the flour mixture.

   3.Add water little by little and knead into a stiff, smooth dough.

   4.Cover and rest the dough for 10 minutes.

   TIPKeep the dough stiff, not soft, so the puris puff well and stay crisp.
3. 3
   prep · ~10 min

   Divide and roll the puris.

   1.Divide the dough into 12 equal balls.

   2.Lightly grease the rolling surface with a few drops of oil if needed.

   3.Roll each ball into a small round disc about 3 to 4 inches wide.

   TIPRoll them evenly and not too thin, or they will turn hard instead of puffing.
4. 4
   fry · ~15 min

   Fry the methi puris.

   1.Heat oil for frying in a deep pan over medium heat until moderately hot.

   2.Slide in one rolled puri and gently press it with a slotted spoon until it puffs.

   3.Flip and fry the other side until lightly golden and crisp.

   4.Remove and drain briefly, then fry the remaining puris the same way.

   TIPIf the oil is too hot, the puris brown too fast; if too cool, they absorb more oil.
5. 5
   serve

   Serve the methi puris warm or at room temperature.

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