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  • Preeti Shridhar

Crispy (karari) Methi Poori

Fresh Methi( Fenugreek leaves) have just made appearance in the market. These slightly bitter tender , crispy leaves are used in a variety of dishes.

Our family loves Methi in any form.

Made these Crispy Methi Pooris for lunch. Paired them with U.P's famous tamatar (tomatoes) Aloo and Khatta Meetha Kaddu.


Methi leaves  70 gms

Whole Wheat Flour 3 cups

Salt 1 1/2 tsp

Red Chili Powder 1 tsp

Turmeric Powder 1/4 tsp

Garam Masala 1/4 tsp

Cumin Seeds 1 tsp

Green Chili 1 finely chopped

Ginger 2 tsp grated

Thick Yogurt 1/4 cup

Water as needed

Oil for frying


  1. Wash and drain Methi.

  2. Chop it finely.

  3. Now mix everything except water and oil.

  4. Add water slowly  and knead to get a stuff dough.

  5. Brush with oil , cover and let it rest for an hour atleast.

  6. To make Pooris:

  7. Heat oil in a kadhai.

  8. Pinch small portions of dough.

  9. Roll them into small discs, not very thin.

  10. If they stick while rolling, apply some oil.

  11. Do not use dry flour for rolling.

  12. Fry the poori on high to medium heat until golden on both sides.

  13. Keep it in a kitchen towel to absorb excess oil.

  14. Repeat the process with rest of the dough.

  15. Serve the Pooris hot with Potatoes in tomato gravy or Khatta Meetha Kaddu( pumpkin).

  16. These also taste very good with mango pickle and a cup of tea.


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