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Mar 4, 2015

Methi Puri Recipe | Dried Methi(Kasoori Methi) Poori Recipe

Methi Poori Recipe
Methi Poori Recipe with step by step photos. Methi Poori is a deep fried whole wheat flat bread with Dried Methi leaves. My kids love pooris a lot but I cook it very rarely. And now the elder one started giving menu each day. I am cooking as per his choice now-a-days. Last week, he wanted Poori & Channa Masala for breakfast, that means Chole Batura. It was a busy weekday morning and I don't have enough time to make Batura that time, instead of Batura I prepared this quick Methi Poori. As this methi poori, doesn't require resting time and can be prepared in a jiffy.
So One side set Easy Channa Masala in Pressure Cooker and the other side fried Methi Poori. My kids happily had their breakfast :) I added little Rava/Sooji/Semolina to the dough, that gives crispy and puffy poori, and also the pooris didn't drink oil. As you could see in the pictures, poori were not oily. Outer crispy puffed layer and inner layer was soft. Now off to the recipe.
Methi Poori Recipe

Methi Poori Recipe
Methi Poori Recipe
Prep Time : 5 minutes + 10 minutes(to roll the dough)
Cook Time : 10-15 minutes
Recipe Category : Main course/Tiffin
Makes 8 medium sized pooris
Methi Poori Recipe

  1. Whole Wheat Flour / Atta   1 cup(I use Nature's Fresh Atta)
  2. Sooji/Semolina/Rava   1 and 1/2 tsp
  3. Dried Methi/Kasoori Methi   2 tsp
  4. Turmeric Powder   1/4 tsp
  5. Hing   a pinch
  6. Sugar   1/4 tsp
  7. Salt   to taste
  8. Oil    to deep fry + 1 tsp to grease while rolling
  • In a wide mixing bowl, add flour, salt, sugar, turmeric powder, hing, dried methi and mix everything well.
  • Then using water, add water little by little and make a stiff dough.
  • Then grease your hand and knead the dough for 2-3 minutes and make a smooth and soft dough and keep aside.
  • Heat oil in a kadai to deep fry the pooris.
  • Now divide the dough into 8 equal portion and make it to a round balls.
  • And grease the counter top or rolling board with little oil and roll the ball to a medium thick 7" disc.
  • Roll all the balls and keep ready.
  • When the oil is hot, turn the heat to medium high. The oil should be hot but not smoking hot.
  • Drop a tiny piece of dough into hot oil, if it comes up instantly then that is the right temperature and start frying the pooris.
  • To the hot oil, gently slide one disc at a time and using a slotted spatula gently keep pressing the poori.
  • When it starts puffing, keep pressing and pouring the hot oil over the puffing poori and once it puffed up fully, turn other side and cook till the hissing sound stops.
  • And remove the pooris from oil and drain it in paper towel.
  • That's it. Methi Poori ready, serve hot with any desired curry or pickle. I served with Channa Masala & Mango Pickle. Mango pickle makes the perfect combo for methi or any spiced pooris.
You can also add crushed cumin seeds or ajwain seeds to the flour mix and make pooris.
Methi Poori can be prepared with fresh methi too, but you have to saute methi in oil and then add to the flour along with other ingredients and knead dough.
Adding sooji gives crispy and puffy pooris, and also the pooris remain puffed up for long time. Except the last picture the pooris were prepared 35-40 minutes ahead and clicked later.
Methi Poori

Methi Poori


  1. The poori looks terrific Sangeetha :)

  2. just a twist can make a healthy delicious meal/breakfast

  3. Flavourful lovely pooris. :D Superb ones.

  4. this looks so perfect.. very flavourful poori

  5. Poori looks absolutely stunning..I can finish them all!¨

  6. flavorful with the addition of kasoori methi...looks perfectly made :)

  7. Poori looks delicious.. lovely clicks..

  8. Superb Puris!! Nice little twist..

  9. It's a beautiful looking pooris Sangee! What is the reason behind adding sugar in the dough mixture?? Do you add sugar for all types of pooris or specifically for this one? I'm thinking of making this for tomorrow's dinner if i finish my class early. I already have some left over boiled chickpeas in fridge that i used for sundal... Great timing your recipe... Thanks!


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