Dahi Methi Puri Recipe - Fenugreek Leaves Puri With Yogurt
Dahi Methi Puri Recipe is a twist to the classic puri recipe. This one made healthier with the added goodness of fenugreek leaves. Serve it alongside a aloo sabzi or any other curry of your choice for Sunday brunch.
Dahi Methi Puri Recipe is a crispy puri recipe. Here the puri dough is made by combining methi leaves with whole wheat flour.
The dough is brought together not with water but yogurt or dahi. Dahi helps to make a soft dough.
These Dahi Methi Puris can be served at any time of the day be it breakfast, lunch or even dinner.
Did you know: Fenugreek are known to have a storehouse of minerals and are also known to be a rich source of vitamin C and K as well. A certain study suggest that fenugreek seeds may be helpful to people with diabetes because they contain fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar. Fenugreek is said to be an effective heartburn or acid reflux remedy because the mucilage in fenugreek seeds assists in soothing gastrointestinal inflammation, and coating the stomach and intestinal lining.
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.
Try our other Puri Recipes:
15 M
20 M
35 M
4 Servings
Ingredients
- 1-1/2 cups Whole Wheat Flour
- 3/4 cup Methi Leaves (Fenugreek Leaves) , washed and finely chopped
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Ajwain (Carom seeds)
- Salt , to taste
- 3/4 cup Curd (Dahi / Yogurt)
How to make Dahi Methi Puri Recipe - Fenugreek Leaves Puri With Yogurt
To begin making Dahi Methi Puri Recipe, we will first make the dough.
In a mixing bowl, combine the whole wheat flour along with methi leaves, salt, cumin seeds, ajwain and mix well to combine.
Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough.
Sprinkle a few drops of oil and smoothen out the dough. Make equal portions of the dough, similar to the size of a lemon.
Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.
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.
Flip and cook on the other side for about 30-40 seconds. Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Serve Dahi Methi Puris hot.
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.
