Methi puri recipe – How to make crispy methi puri recipe – methi pooris

Methi puris — crispy and tasty puris made with fenugreek or methi leaves.  It is a very traditional snack from North India.  A mild bitterness of methi leaves gives a good flavor and taste to the puris.  It makes up for a good evening snack with a hot cup of tea especially during winters, when methi leaves are available in plenty.  You can skip the gram flour in this recipe and make puffed puris instead of flat puris.

Other methi recipes :

Methi (fenugreek leaves) pakoda or pakora or methi fritters recipe

Methi besan subzi recipe – How to make fenugreek gram flour sabzi recipe – side dish for rotis

Collection of 11 fenugreek leaves/methi recipes – methi leaves recipes


Prep Time : 15 mins

Cook Time :  20 mins

Servings :  14-15 small puris

North Indian cuisine


Wheat flour – 1 cup

Gram flour or besan – 1/2 cup

Fenugreek or methi leaves – 1/2 cup (washed and chopped finely)

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Ajwain or carom seeds – 1/2 teaspoon

A pinch of asafoetida or hing

Oil – 2 tablespoons

Salt to taste

Oil for deep frying


Keep the washed and chopped methi leaves ready.  Take a wide bowl and add wheat flour and gram flour.

Then add turmeric powder, red chilli powder, ajwain seeds, hing and salt.  Add 2 tablespoons of oil.

Mix all the ingredients well by hand or by spoon.  Then add chopped methi leaves.

Add water little by little and knead the dough well to make a firm dough.  (The dough should not be soft). Keep the dough aside for 20 minutes.   Meanwhile, heat sufficient oil on a medium flame for frying the puris.

Divide the dough into equal sized round shaped balls.  Take one small dough ball and spread some oil on it.  Roll out to a small or large circle or puri.  Make 2 to 3 pricks on the surface of the puri  with a tip of knife or fork to prevent puffing of puris.

To check whether the oil is hot, add a small piece of the dough in the oil.  If the dough comes up gradually and steadily, it means the oil is now ready for deep frying.  Slide the puris gently for deep frying

Deep fry the puris till light brown colour and crispy. Remove the puris with a slotted spoon and drain the puris on an absorbent or kitchen paper to remove excess oil.  Store them in an airtight container.

Serve crispy methi puri as a teatime or anytime snack.


You can substitute fresh methi leaves with dry methi leaves (kasuri methi).

You can also add ginger-green chilli paste for a more spicy flavor.

Always fry the puris on medium flame.

You can replace ajwain seeds with cumin seeds (jeera).


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