Heat enough oil in a deep wok/Kadai.
After that, knead the dough with wet hands and make a ball.
Further, prepare round rotis by patting the batter on a board with your hands or you can also roll by keeping the batter in between 2 sheets of polythene.
Or flatter the dough with your palm, and then roll it into a spread using the rolling pin.
To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
The Oil for frying the makki ki poori should be heated well otherwise puri will not puff up.
When the oil is sufficiently hot then pick the poori, pat it between your hands to shake off the excess flour, and add one makai methi ki poori at a time.
Fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
Further, flip the methi makka atta puri and fry until it turns golden brown in color.
After that, drain out the fried methi makki ki puri on a plate.
Likewise, fry the rest of the makai methi puris as well.
Finally, serve these steaming hot puffy, and Crispy Methi Makki Puris with raita, aloo sabzi, kaddu ki sabji, sukhi Arbi Sabzi, Methi Chutney, and Gajar Mooli Gobhi Achar like full Indian Thali.