Dahi Methi Puri Recipe – Fenugreek Leaves Puri with Yogurt
This Dahi Methi Puri is a delightful Indian snack that combines the earthy flavor of fenugreek leaves (methi) with the tanginess of yogurt. These crispy, puffed puris are light and flavorful, perfect for any occasion. Whether you’re hosting a brunch or preparing a family meal, this dish is sure to impress. Serve it with a variety of Indian curries, dry sabzis, or even a refreshing lassi for a satisfying meal.
Ingredients
Ingredient | Quantity |
---|---|
Whole Wheat Flour | 1-1/2 cups |
Methi Leaves (Fenugreek Leaves) | 3/4 cup (washed and finely chopped) |
Cumin Seeds (Jeera) | 1/2 teaspoon |
Ajwain (Carom Seeds) | 1/4 teaspoon |
Salt | To taste |
Curd (Dahi / Yogurt) | 3/4 cup |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Indian
Course: Main Course
Diet: Vegetarian
Instructions
-
Making the Dough:
Start by preparing the dough for the puris. In a large mixing bowl, combine the whole wheat flour with the finely chopped methi leaves. Add salt, cumin seeds (jeera), and ajwain (carom seeds). Mix the ingredients thoroughly to combine all the dry elements together. -
Adding the Yogurt:
Gradually add the curd (dahi) to the dry mixture. Mix everything together to form a soft and smooth dough. If the dough feels too stiff, add a little water to adjust the consistency. You want the dough to be soft and pliable, but not sticky. -
Resting the Dough:
Once the dough comes together, drizzle a few drops of oil on top and knead gently to smooth out the dough. Let it rest for a few minutes. -
Shaping the Puris:
Divide the dough into equal-sized portions, each roughly the size of a lemon. Dust each portion with a little flour and roll it out using a rolling pin to a 3-inch diameter, keeping the thickness medium, not too thick or too thin. -
Frying the Puris:
Heat oil in a kadai (deep frying pan) over medium heat. Once the oil is hot, gently slide one puri into the oil. Use a slotted spatula to gently press the puri down and allow it to puff up. As the puri puffs, continue to pour hot oil over it to ensure it cooks evenly and crisps up on both sides. Flip the puri and cook for about 30-40 seconds on the other side. -
Draining the Oil:
Once the puri is golden and crispy, remove it from the oil and place it on a plate lined with absorbent paper to drain off the excess oil. -
Serving:
Serve the Dahi Methi Puris hot. These crispy, airy puris pair wonderfully with a variety of side dishes like Sukhi Aloo Sabzi or Peshawari Chole. For an added treat, serve them with a refreshing dessert like Rava Kesari Bhath and a chilled glass of Kesar Pista Lassi for a well-rounded Sunday brunch.
Tips for Perfect Dahi Methi Puris
- Make sure the dough is soft but not sticky. Adjust the moisture level with water or curd as needed.
- Ensure the oil is at the right temperature—too hot will burn the puris, too cold will make them soggy.
- If you don’t have a kadai, you can use any deep frying pan, just make sure the oil is deep enough to submerge the puris for frying.
Why You’ll Love This Recipe
The combination of yogurt and fenugreek leaves gives these puris a unique flavor profile. Methi leaves add a slight bitterness that is balanced beautifully by the tangy curd, resulting in a deliciously crispy, airy snack. Whether you serve it with a curry or enjoy it on its own, Dahi Methi Puri is a perfect treat for any meal.