How to make Dahi Methi Puri - SK Khazana -
Fenugreek leaves give these puris a nice flaovur whereas yogurt makes them soft
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour, Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi Methi Puri - SK Khazana checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Instant Dosa Sweet Potato Snack Gnocchi Mutton Rolls Makke Ki Papdi Chaat
Dahi Methi Puri - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dahi Methi Puri - SK Khazana Recipe
Whole wheat flour 1 1/2 cups
Yogurt 2 tablespoons
Fresh fenugreek leaves (methi) chopped 1/2 cup
Dried fenugreek leaves (kasuri methi) 2 tablespoons
Ginger-green chilli paste 1 teaspoon
Salt to taste
Oil 1 tablespo to deep fry
Method
Step 1
Take whole wheat flour in a bowl, add yogurt, ginger-green chilli paste, salt, ½ tbsp oil, fresh fenugreek leaves, dried fenugreek leaves and sufficient water and knead into firm dough. Drizzle ½ tbsp oil on top, gently knead again, cover and let it rest for 5 minutes.
Step 2
Heat sufficient oil in a kadai.
Step 3
Divide into equal balls. Lightly dip each ball in oil and roll out into thick puris.
Step 4
Slide the puris, one at a time, into hot oil and deep fry till golden and crispy. Drain on absorbent paper.
Step 5
Arrange them on a serving bowl and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
