Step by Step method

• Preparation :

• 1.Rinse Methi leaves in water , drain all the water.

• 2.Add ginger (chopped) and green chili (chopped) in to it.

• 3.Without adding any water blend to a smooth puree.

• 4.Take all flour in a mixing bowl. Also add carom seeds (ajwain), and
  

• salt.

• 5.Add Methi puree in to the flour, oil ( 15 ml) and knead to a semi-soft
  

• dough. Cover and keep aside for 10 minutes.

• 6.Then divide the dough in small or medium sized balls. Roll them into
  

• neat round balls.

• 7.Take one dough ball. Flatten it and spread some oil on both sides of the
  

• dough.

• 8.With a rolling pin (belan), gently roll poori (neither thick nor thin).

• 9.Heat oil in a pan or kadai, slid one puri in the medium hot oil.

• 10.When the poori come on top of the oil, push with a slotted spoon, so
  

• that the Methi poori puffs up while frying.

• 11.Fry till the oil stops sizzling. then gently turn over the poori.

• 12.Fry the second side of the Methi puri. Fry poori till the oil stops sizzling.

• 13.Remove the puri ,place it on kitchen paper towels to remove excess oil.

• 14.Serve Methi puri with potato curry or chana masala