Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Methi Puris

Ingredients

1 1/2 cup wheat flour
1 cup fine semolina (soji)
2 tbsp. oil
1/2 tsp. turmeric powder
1/2 small bunch methi (fengrueek) leaves
salt to taste
oil to deep fry

Method

1. Chopp finely the methi (fenugreek) leaves
2. Warm some water.
3. Mix the flour and other ingredients together (incl methi leaves).
4. Make fairly stiff dough with warmed water.
5. Divide in 25 portions and roll puris of 3" diameter.
6. Deep fry in hot oil till both sides are slightly pinkish.
7. Drain on kitchen paper, cool well before packin in foil.
8. Serve with vegetable or pickles.

Variations:

1. If semolina is not available, use rice flour or plain flour instead.
2. Add red chilli powder if spicy puris are desired.

Making time: 20 minutes
Makes: 25 puris
Shelflife: 2 days.

Note: If you would like to cut down on the oil, you may fry puris the size of chapattis, and shallow fry on a griddle(tawa).

---

Travel Treats Index