The theme I chose for Blogging Marathon#28 is Indian bread varieties and today's recipe is Methi puri for the fried bread.
I had this methi puri first time in one of my neighbor's house long time back,myself and my kiddo both liked it very much.
I exactly follow her recipe but here I used the kasoori methi instead of fresh methi leaves due to unavailability.
This puri doesn't need any curry for side,it tastes good with a simple pickle and yogurt,now off to the recipe..........
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 1cup |
| Gram flour/besan/ kadalamaavu | 1/4cup |
| Maida/All purpose flour | 1/4cup |
| Kasoori methi | 3tbs |
| Aamchur powder | 1/2tsp |
| Chilly powder/milagai podi | 1/2tsp |
| Turmeric powder/manjal podi | 1/2tsp |
| garam masal powder | a pinch |
| Carom seed/ajwain/omam | 1/4tsp |
| Ginger(grated) | 1tsp(optional) |
| Salt | 1tsp |
| Oil | to fry |
Method
- Take wheat flour,all purpose flour, gram flour in a bowl.To this add red chilli powder,garam masal powder, carom seeds,kasoori methi and salt mix it.
- Add two tablespoons of oil and mix,add enough water and knead into a stiff dough.Let it rest for 10 minutes.
- Heat the oil in a pan in a medium flame.
- Divide the dough into lemon sized portions and roll into balls. Roll them into thick puris on a greased or floured surface.
- Once the oil is hot enough slide each puri into the hot oil and deep fry till golden and crisp.
- Drain and place on a paper towel.
- Serve it hot with pickle and yogurt or curry of your choice.
Enjoy...................................................
- The kneaded dough should be soft at the same time stiff otherwise the puri won't puff up and absorbs more oil.
- After sliding the puri add some hot oil on the puri with the skimmer to puff up.
- If you are using fresh methi leaves add a fistful for this given measurement.
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