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  • Subashini Pallianysamy

Spicy Methi Puri


Simply spicy yet delicious. Spicy methi puri is a combination of aromatic spice powders with methi leaves.  Since we don’t get fresh methi leaves here in Malaysia, i used dry methi leaves (called Kasoori methi)  bought from Indian Cash and Carry. As South Indian recipes preferes curry leaves, North Indian recipes mostly prefers methi leaves or fenugreek leaves for wonderful aromatic flavor.  Instead of plain puri, spicy methi puri is unique way to satisfy those having spicy palate.  Idea of methi puri initiated from a cook book narrated by Singapore fame Devagi Sanmugam. She is my inspiration since i know her from various cooking programs.  I just modify this recipe and fry wonderful Spicy Methi Puri’s.

What you need :

  1. 1 cup all purpose flour

  2. 1 cup whole wheat  flour

  3. 1 tsp salt

  4. 1 tbsp chili powder

  5. 1 tsp cumin powder

  6. 1 tbsp cumin seeds

  7. 1 tsp turmeric powder

  8. 1 tbsp kasoori methi leaves

  9. 1 tbsp ghee

  10. Luke warm water

Preparation Method :

Mix together all dry ingredients in a mixing bowl. Crumble with ghee.  Add water and knead to smooth dough.  Leave for 10 minutes. Heat oil in wok. Divide the dough into equal size balls.  Roll out to flat thin circles. Deep fry in hot oil.  Fry one puri at a time. Flip over when puri puff up. Serve hot with sambar or potato masala.  Love it during rainy days… Hmmm

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