Skip to main content

Methi Ajwain Puri

methi ajwain puri
Fried Bread with Fenugreek/Methi leaves and Carom seeds/Ajwain.

Ingredients:
Fenugreek/Methi Leaves - a bunch
Wheat Flour - about 2 cups
Carom Seeds/Ajwain/Owa - 1 tsp
Sugar - 1/4 tsp
Salt
Oil

Method:
1. Add finely chopped Fenugreek leaves (with tender stems), wheat flour, carom seeds, sugar and salt in a mixing bowl.  Knead all the above to a firm dough using little water.  Add more wheat flour, if required.
2. I have used fresh fenugreek leaves, you can use frozen Methi or dry Kasoori Methi.
3. Knead the dough well with a few drops of oil.  Keep the dough (covered) aside for about 20 - 30 minutes.
4. Make small lemon sized balls and roll each one into round puris (about 5 - 6 inch diameter) dusting some wheat flour.
5. Deep fry these puris and serve with potato bhaji or any curry you like.
Labels:

Comments

  1. Umm MymoonahJuly 4, 2010 at 4:47 PM

    Wow! Wow! Looks so yummy Uma, i wish i could have some of your puri's:-)

    ReplyDelete
  2. SuhainaJuly 4, 2010 at 9:20 PM

    oh my, this looks so good. very healthy too.

    ReplyDelete
  3. Lakshmi ...Rasoi ki Malkin..northern and southern spicesJuly 4, 2010 at 9:27 PM

    variety recipe..

    ReplyDelete
  4. KrishnaveniJuly 4, 2010 at 11:00 PM

    such a flavourful and healthy puri, looks great

    ReplyDelete
  5. Sushma MallyaJuly 4, 2010 at 11:19 PM

    Love the flavour of methi, it gives such a nice taste as well and puri looks really good, must be very delicious....

    ReplyDelete
  6. AkankshaJuly 5, 2010 at 1:26 AM

    puris sound yummy...easy to make too

    ReplyDelete
  7. Aruna ManikandanJuly 5, 2010 at 1:44 AM

    sounds interesting dear..
    puri looks healthy and delicious :-)

    ReplyDelete
  8. SimplyfoodJuly 5, 2010 at 2:01 AM

    These look lovely and tasty.They are good for lunch boxes and picnics.

    ReplyDelete
  9. Priya SureshJuly 5, 2010 at 2:47 AM

    Such a flavourful and interesting puri, looks super delicious..

    ReplyDelete
  10. Jayanthy KumaranJuly 5, 2010 at 4:27 AM

    very intriguing puri uma, sounds like a must try...!

    ReplyDelete
  11. kshipraJuly 5, 2010 at 6:25 AM

    hi uma, I too have posted methi pooris earlier. Your's look perfect and tempting.

    ReplyDelete
  12. Suja ManojJuly 5, 2010 at 12:34 PM

    Lovely and flavorful puris..sounds a fantastic recipe..must try this...thanks dear:)

    ReplyDelete
  13. abhiJuly 5, 2010 at 9:57 PM

    i love meethi ki puri
    and this one looks fantastic

    ReplyDelete
  14. SatyaJuly 5, 2010 at 10:41 PM

    yummy n delicious puris :)

    ReplyDelete
  15. hamaarethoughts.comJuly 6, 2010 at 12:56 PM

    Wonderful..combination! ....

    ReplyDelete
  16. DoriJuly 14, 2010 at 4:09 PM

    Delicious! I love methi and love to use ajwain in my breads, great combo :)

    ReplyDelete
  17. taroorJuly 19, 2010 at 6:48 AM

    can i use dry methi leaves instead of fresh one pl mail me

    ReplyDelete
  18. UmaJuly 19, 2010 at 7:05 AM

    sure, dry methi leaves can be used..

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more