Methi Masala Poori Recipe – Crispy Fenugreek Puri

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Methi masal puris are a full meal in itself which can be enjoyed with pickles or can even be eaten as a crisp tea time snack. Though masala puris and mathris are commonly made, this snack isn’t made too often as most people wonder if the taste of methi during tea time will go very well. Rest assured, you’ll have a healthier version of the puri once you add methi to it.

The recipe is traditionally made with whole wheat flour just like puris. For a healthier version of the snack, you can even try to make it with a multigrain atta. The only minus in the dish is that it is deep fried so the health conscious may shun away. The only way left to indulge in it is as a special occasion snack which will keep you guilt free.

The masalas you add to the puri can again be customized to your liking. Some like it spicy so add a little extra chilli powder. If you like it tangy then you can add more aamchur powder. But the version that goes best with methi is the one that has a copious quantity of asafoetida or hing. The natural combination of the two flavours make a tasty combination that’s worth a try.

If you are serving it hot, you can almost have the puris on their own or with a simple gravy curry. If you are storing these in an airtight container for a late evening snack, you can combine it with a little pickle for added taste.

5 from 1 vote

Methi Masala Poori

A complete meal by itself.
Course Brunch
Cuisine Sindhi
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Calories 103 kcal
Author Anju Bhagnari


  • 1 cup Whole Wheat Flour
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Kasuri Methi
  • 1 tbsp Green Coriander Leaves
  • Oil as needed
  • Water as needed


  1. In a bowl, take the flour, salt, and red chilli powder.
  2. Lightly crush the Kasuri Methi and add to it.
  3. Finely chop the green coriander leaves and add to the atta mix.
  4. Using water little by little, knead a medium soft dough.
  5. Let it rest for 15 minutes.
  6. Heat up oil for deep frying in a thick bottom pan.
  7. Make small balls from the dough.
  8. Roll out puris.
  9. When the oil heats up, lower the flame to medium.
  10. Slowly, slide in the puri.
  11. Let it cook on one side.
  12. Turn it over and let it fry until it turns golden brown.

  13. If you want fluffy puris, do not press while frying.
  14. For flatter puris, press lightly with a slotted spoon.
  15. Remove on paper towels so that extra oil drips off.
  16. Ready all puris like this.
  17. Serve hot

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Methi Masala Poori Recipe


One Response

  1. Nishu

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