Methi gives a distinct flavour and a healthy twist to plain puris.
When fresh methi leaves available in market during winters its best time to prepare this dish. Out of many dishes that can be prepared with methi this is the most common of all.
Whenever we want to serve some variety of Indian breads to our guests, this dish tops the menu along with masala puri (Masala Puri) or plain puri as it is liked by all and gives amazing flavours.
Other methi dishes – (Methi Thepla)
Other Indian Breads – (Peas Paratha), (Missi Roti), (Beetroot Puri), (Beetroot Paratha), (Lauki Matar ka Paratha), (Lauki Paratha), (Ajwain Paratha), (Aloo Paratha),
Preparation Time – 20 – 25 Mins
Cooking Time – 20 – 25 Mins
• Whole wheat flour – 2 Cups
• Methi (fenugreek) leaves – 1 Cup
• Green chili – 1 No
• Coriander Leaves – 4 Tbsp
• Salt to taste
• Oil – 1 Tbsp
• Water as required
• Oil for frying
• Wash methi leaves, coriander leaves and green chili thoroughly with water.
• In a blender blend methi leaves, coriander leaves and green chili together to form a puree. Add little water if required for blending.
• Take wheat flour in a bowl. Add salt and puree of methi, coriander and green chili. Mix well with dough.
• Add 1 Tbsp oil and mix with dough.
• Mixing everything well together start kneading the dough. Knead firm dough. Take water if required in between.
• Rest the dough for 20mins covering with wet kitchen napkin.
• Knead the dough again after 20 mins.
• Divide the dough into equal small sized balls.
• Using little oil on each side of a ball, roll it into flat disc using rolling pin.
• Roll each ball into even thickness, neither too thick nor thin.
• Heat enough oil in a heavy bottom kadai or pan for deep frying the puris.
• To check the desired temperature of oil, put a very small piece of dough in oil, if it starts floating immediately this means the oil has reached desired temperature.
• Slid the puri in hot oil, when it starts floating gently press with the frying ladle to help the puris to puff up.
• Flip the puri and cook on the other side till golden brown.
• Drain the puri on an absorbent paper to remove excess oil.
• Make all the puris in a similar way with rest of the dough balls.
• Serve puris with sabzi or pickle of your choice.(Matar Paneer Masala Recipe), (Matar Masala Recipe), (chole Masala Recipe), (Baingan Bharta Recipe), (Tamatar ki sabzi/chutney recipe), (Aloo matar recipe), (Aloo ki sabzi recipe)
Tips and Tricks –
• Adding oil while kneading the dough makes the puri crispier yet soft.
• Keep in check the temperature of oil. It should neither be too hot to burn the puris or too cold which will allow puri to absorb more oil.
Facts about Methi-
References – http://www.kasurimethi.com/healthbenefits.htm
Nutritional Facts –
Fenugreek (Methi) is an amazing magic herb that can cure number of ailments. Pakistani and traditional Chinese medicine recommend fenugreek to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and male potency, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux. Fenugreek also has a long history of use for the treatment of reproductive disorders, to induce labor, to treat hormonal disorders, to help with breast enlargement, and to reduce menstrual pain.
Fenugreek seeds contain protein, vitamin C, niacin, potassium, and diosgenin (a phytoestrogen compound that seems to mimic the effects of the hormone estrogen).
The diosgenin in fenugreek is thought to help increase libido and lessen the effects of hot flashes and hormone-induced mood fluctuations. More active constituents in fenugreek are alkaloids, lysine and L-tryptophan. It also contains steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin) and mucilaginous fiber which are believed to be responsible for many of the beneficial effects fenugreek exhibits.
It is a home remedy for balancing cholesterol, treating diabetes and lowering blood sugar levels and fever.
It is an herbal cure for skin inflammation, natural cure for heartburn and acid reflux.
The name Fenugreek (Methi) comes from the Latin term Foenum-graecum, or Greek hay. Fenugreek is an erect annual herb native to Asia and southern Europe.
Other Names of Methi–
Venthiya Keera (Tamil)
Menthya Soppu (Malayalam)
Methi Sag (Bengali)