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Methi Puri

Updated: Feb 5, 2023

Prep Time: 30 mins Cook Time: 30-40 mins.


3 cups Plain Flour

¾ cup Fine Semolina Flour (Suji)

¼ cup Gram Flour (Besan)

4 tbsp Butter

3½ tbsp Kasoori Methi (Dry Fenugreek Leaves)

1½ tbsp Black Peppercorn (Coarsely Ground)

1½ tbsp Cumin Seeds (Jeera)

2 tbsp Sesame Seeds

Salt to taste


  1. Sieve the plain flour, semolina and gram flour in a bowl.

  2. Add the Kasoori methi, coarsely ground black pepper, cumin seeds, sesame seeds, salt and butter, then mix well till the butter has combined.

  3. Add little water at a time and start kneading the dough, the dough should be hard and stiff.

  4. Cover the dough and let it rest for at least 15-20 minutes.

  5. Make a small round ball and flatten it out between your palm.

  6. With a rolling pin, roll each dough ball into a 3-inch circle and prick the surface with a butter knife.

  7. Heat the oil in a pan on medium-low heat and deep-frying a few puris at a time; keep flipping the puris as this will take about 6-8 minutes till light brown and drain over kitchen paper.

  8. Repeat the frying process until all the puris are fried.

  • Enjoy with breakfast or teatime snack. Store in an airtight tin.

Methi Puri | The Rasoi Recipes


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