Methi Puri Recipe - Puri with fenugreek leaves in it-a tasty recipe.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fenugreek leaves (methi), Whole wheat flour (atta)

Cuisine : Gujarati

Course : Breads

Methi Puri

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Methi Puri Recipe - How to make Methi Puri


Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Fenugreek leaves (methi) finely chopped1/2 bunch

  • Whole wheat flour (atta) 1 cup

  • Gram flour (besan) 1/4 cup

  • Refined flour (maida) 1/4 cup

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Ginger paste 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Oil 2 tablespoons + to deep fry


Step 1

Take wheat flour in a bowl. Add refined flour, gram flour, fennel seeds, red chilli powder, ginger paste, salt and fenugreek leaves and mix.

Step 2

Add two tablespoons of hot oil and mix. Add sufficient water and knead into a stiff dough. Heat sufficient oil in a kadai.

Step 3

Divide the dough into lemon sized portions and roll into balls. Roll them into thick puris. Slide each puri into the hot oil and deep fry till golden and crisp.

Step 4

Drain and place on an absorbent paper and serve hot.