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Makki Methi Puri Recipe | Methi Makai Atta Poori Recipe | How to make Fresh Methi and Makki ki Puri
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Makki Methi Puri Recipe | Methi Makai Atta Poori Recipe | How to make Fresh Methi and Makki ki Puri

Makki Methi Puri Recipe is a traditional Indian flatbread recipe with chopped and washed methi (fenugreek) leaves mixed with Makki Atta/maize flour and it is trendy during winter.
Course Flatbread
Cuisine North Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 90kcal
Author Garima Rastogi Dublish

Ingredients

Ingredients for Methi Makki Poori Recipe:

  • 2 cups Makki Atta / Maize Flour / Cornmeal / Makai Atta
  • 1 cup Fenugreek Leaves / Fresh Methi
  • ½ tsp Salt (adjust as per taste)
  • Water (as required)
  • Oil (for frying the puris)

Instructions

How to make maize dough for makka methi puri recipe:

  • Firstly, chop and wash the fresh fenugreek or methi and drain the excess water.
  • Further, add Maize flour/Makki atta, methi, and salt, in a mixing bowl and mix them well.
  • Add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it forms a dough and it cleans the sides of the bowl.
  • If the dough becomes sticky then add more flour or if the dough is dry then add some water.
  • knead the dough for a few minutes until the dough become firm and smooth, with just the right rolling consistency.

Makka Methi Poori Recipe:

  • 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.