How to make Dahi Methi Puri - SK Khazana -

Fenugreek leaves give these puris a nice flaovur whereas yogurt makes them soft

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.