Dahi Methi Puri is a fried Indian crispy Puri, which is made by mixing curd and fenugreek leaves in wheat flour. A soft dough is prepared by adding curd. This whole recipe is one of the delicious, soft, crunchy and healthy Indian breakfast recipe. It is also a good option during any trip and for children’s tiffin box as children can roll and eat it without any hassle. It is very easy and takes very less time to make.
Fenugreek leaves are rich in nutrients, in this way we can include leafy vegetables in our diet
Fenugreek leaves benefits –
- It is a rich source of vitamin C and K as well.
- It lowers blood sugar levels.
- Boost testosterone and increase milk production in breastfeeding mothers.
- Fenugreek may also reduce cholesterol levels, lower inflammation, and help with appetite control.
Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but considered very nutritious and good for digestion.
Let’s see how to make this Dahi Meithi Poori.
Dahi Meithi Poori
Print RecipeIngredients
- 1 ½ cup Whole Wheat Flour
- ¾ cup Fenugreek leaves (Meithi)washed and finely Chopped
- ½ tablespoon Cumin seeds (Jeera)
- ¼ tablespoon Carom seeds (ajwain)
- Salt to taste
- ¾ cup fresh Yogurt (Dahi)
- Water if required for making dough
- Oil to fry
Instructions
Make the Dough :
- First add the wheat flour along with fenugreek leaves, salt, cumin seeds, and carom seeds into a mixing bowl and mix well.
- Now add curd to make smooth and soft dough. If required, use a little water to make soft dough. Put few drops of oil to smoothen out the dough.
- Make equal portions of the dough, similar to the size of a lemon.
- Roll out each portion into small circles of 3-4 inch diameter of medium thickness.
- Heat oil in a pan, deep fry 2-3 pooris at a time on medium heat until light brown and crispy.
- Flip and cook on the other side for about 30-40 seconds. Take them out and drain excess oil. Transfer them over kitchen paper in a plate.
- Fry remaining methi puris, serve hot with mango pickle or aaloo ki sabji.
Note – Clean the methi leaves and wash it properly with regular water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).
