Gujarati cuisine is known for it’s farsan recipes. Today we will make a Gujarati Dish known as Methi Puri. This Gujarati Methi Puri recipe is a very popular farsan recipe and is very simple to make. You can store the puri in air tight jar and can even take it with you while travelling. This Methi Puri recipe is an instant Gujarati farsan recipe. Try it now and let me know about the taste in the comment box.
Recipe:
Ingredients:
- 150-200 Grams of Finely Chopped Fenugreek (Methi)
- 2.5-3 Cups of Wheat Flour (Gehun ka Atta)
- ½ Cup Melted Ghee
- 1 Teaspoon Carom Seeds (Ajwain)
- 1-1.5 Teaspoon Sesame Seeds (Til)
- 1 Teaspoon Cumin Seeds (Jeera)
- ½ Teaspoon Turmeric Powder (Haldi)
- 1.5-2 Teaspoon Red Chili (Lal Mirch) Powder
- 1-1.5 Teaspoon Dhana Jeera Powder
- ¾ Teaspoon Black Pepper (Kali Mirch) Powder
- Salt
- Water
- Oil
Procedure:
- In wheat flour add turmeric powder, red chili powder, dhana jeera powder, black pepper powder, cumin seeds, carom seeds, sesame seeds, salt, melted ghee and finely chopped fenugreek leaves.
- Mix well till ghee is absorbed by the flour. Now add water and knead a dough of a paratha. Apply some ghee and make the dough even. Let it rest for 15 minutes.
- Roll out a big roti out of it and cut small puris using puri cutter or a small bowl. Prick the puris to make crispy. Let the puris rest for 10 minutes.
- Heat oil and deep fry the puris. Methi Puri is ready to eat.
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