Sunday, 4 December 2016

Khasta Methi Puri

Khasta Methi Puri  

This Khasta Methi Puri, I made using fresh methi from my kitchen garden. Earlier I used to have a big kitchen garden, but recently I moved to society flats where I could grow herb plants like methi, spinach etc. in flower pots.

I always prefer using such fresh herbs as it gives wonderful aroma and thrills as well for using own home grown stuff. In winters we can consume oily food as we get good energy. So next time when you are making puries or paranthas, experiment with your home grown green leafy veggies to add fibre, nutrients and richness to your family.


Kasta Methi Puri




Methi Puri



Preparation Time : 20 Min

Cooking Time : 15 Min

Resting Time : 20 Min

Ingredients : 



  • 1 Cup Wheat flour
  • 1/2 Cup Maida (all purpose flour)
  • 2 Tablespoon rava (sooji)
  • 1/2 Cup fresh methi leaves roughly chopped
  • 1 Teaspoon chilly flakes
  • 1/2 Teaspoon ajwain seeds (carom seeds)
  • Salt according to taste
  • 2 Tablespoon oil
  • Water as required
  • Oil for frying
Procedure : 
  • Take Methi leaves, wash it, then and keep it aside
  • Prepare dough: In a bowl take wheat flour, maida, sooji, salt, chilly flakes, ajwain, chopped methi leaves and 2 tablespoon of oil. Mix all ingredients nicely 




  • Now rub this mixture with your hand you will feel bread crumb like texture


  • Add water and knead the dough. But make sure that dough should be not very loose

  • Once the dough is done keep it aside for 15 to 20 minutes

  • Take a kadai and heat oil. Side by side make small balls of dough and roll them into a flat puri as shown in picture


  • Deep fry puri in hot oil, repeat the steps for rest of puries



  • Serve hot with a cup of tea ...