Dahi Methi Puri Recipe - Fangrik Layaves Puri with Yogyurat
A vegetarian Indian recipe with -/2 whole wheat flour, methi leaves (fenugreek leaves) - washed and finely chopped, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making Dahi Methi Puri Recipe, we will first make the dough
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup) - 2
In a mixing bowl, combine the whole wheat flour along with methi leaves, salt, cumin seeds, ajwain and mix well to combine
-/2 whole wheat flour(1 cups)methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup)cumin seeds (jeera)(1/2 teaspoon)ajwain (carom seeds)(1/4 teaspoon)salt - to taste - 3
Next bring the dough together with the curd to make a smooth and soft dough
curd (dahi / yogurt)(3/4 cup) - 4
If required, use a little water, if the curd is not enough to make a soft dough
curd (dahi / yogurt)(3/4 cup) - 5
Sprinkle a few drops of oil and smoothen out the dough
- 6
Make equal portions of the dough, similar to the size of a lemon
- 7
Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness
-/2 whole wheat flour(1 cups) - 8
Preheat oil in a kadai on medium heat, gently slide the flattened Dahi Methi Puri into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup) - 9
Flip and cook on the other side for about 30-40 seconds
- 10
Remove from the kadai and place on an absorbent paper, to drain off the excess oil
- 11
Serve Dahi Methi Puris hot
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup) - 12
Serve Dahi Methi Puri along with Sukhi Aloo Sabzi Recipe or Peshawari Chole Recipe alongside some Rava Kesari Bhath and a glass of Kesar Pista Lassi Recipe for a Sunday brunch
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup)
Nutrition Facts
Per serving
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Dahi Methi Puri Recipe - Fangrik Layaves Puri with Yogyurat
A vegetarian Indian recipe with -/2 whole wheat flour, methi leaves (fenugreek leaves) - washed and finely chopped, cumin seeds (jeera). Ready in 35 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
12 steps- 1
To begin making Dahi Methi Puri Recipe, we will first make the dough
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup) - 2
In a mixing bowl, combine the whole wheat flour along with methi leaves, salt, cumin seeds, ajwain and mix well to combine
-/2 whole wheat flour(1 cups)methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup)cumin seeds (jeera)(1/2 teaspoon)ajwain (carom seeds)(1/4 teaspoon)salt - to taste - 3
Next bring the dough together with the curd to make a smooth and soft dough
curd (dahi / yogurt)(3/4 cup) - 4
If required, use a little water, if the curd is not enough to make a soft dough
curd (dahi / yogurt)(3/4 cup) - 5
Sprinkle a few drops of oil and smoothen out the dough
- 6
Make equal portions of the dough, similar to the size of a lemon
- 7
Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness
-/2 whole wheat flour(1 cups) - 8
Preheat oil in a kadai on medium heat, gently slide the flattened Dahi Methi Puri into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup) - 9
Flip and cook on the other side for about 30-40 seconds
- 10
Remove from the kadai and place on an absorbent paper, to drain off the excess oil
- 11
Serve Dahi Methi Puris hot
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup) - 12
Serve Dahi Methi Puri along with Sukhi Aloo Sabzi Recipe or Peshawari Chole Recipe alongside some Rava Kesari Bhath and a glass of Kesar Pista Lassi Recipe for a Sunday brunch
methi leaves (fenugreek leaves) - washed and finely chopped(3/4 cup)
About this recipe
A vegetarian Indian recipe with -/2 whole wheat flour, methi leaves (fenugreek leaves) - washed and finely chopped, cumin seeds (jeera). Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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