swati16
Member
Methi puri, masala puri or methi masala puri - Gujarati Snack
Ingredients: serves 4 people
1. Mix all the ingredients with 2 tbsp of oil.
2. Knead into a medium dough (not soft not hard) by adding water.
3. Leave it for an hour and knead again briefly and shape them into small balls (in gujarati it is called as luva or gullaa).
4. Make a flat round puri (pooree) shape of each ball - approx 3-4 inch in diameter using flat surface and roller (orasiyo and velan in gujarati).
5. Leave in on newspaper for a while. Allow it to dry for approx 15 minutes.
6. heat oil in frying pan. Deep-fry puris in medium hot oil until they are golden brown.
Note: dont fry much take it out when color turns to light reddish brown, otherwise it becomes black.
7. Methi masala puri is ready to serve. It is one of the good indian snacks.
Note: These Puris will stay fresh for at least 5-6 weeks and can be enjoyed with tea or your favorite pickle.
Ingredients: serves 4 people
- Wheat flour 2 cups
- Salt as per taste
- Red Chilli Powder - 1/4 tbsp
- Turmeric - pinch
- Cumin Powder - 1 tbsp
- Sooji - 1 tbsp
- til (sesame seeds) - 1 tbsp - optional
- Ajwain (vaamu) - 1/4 tbsp
- green fenugreek leaves (green methi leaves, tear it from stem and wash it)
- Oil - 2 tbsp for making dough
- Oil - for frying
1. Mix all the ingredients with 2 tbsp of oil.
2. Knead into a medium dough (not soft not hard) by adding water.
3. Leave it for an hour and knead again briefly and shape them into small balls (in gujarati it is called as luva or gullaa).
4. Make a flat round puri (pooree) shape of each ball - approx 3-4 inch in diameter using flat surface and roller (orasiyo and velan in gujarati).
5. Leave in on newspaper for a while. Allow it to dry for approx 15 minutes.
6. heat oil in frying pan. Deep-fry puris in medium hot oil until they are golden brown.
Note: dont fry much take it out when color turns to light reddish brown, otherwise it becomes black.
7. Methi masala puri is ready to serve. It is one of the good indian snacks.
Note: These Puris will stay fresh for at least 5-6 weeks and can be enjoyed with tea or your favorite pickle.
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