Name: Methi Bhajji(fresh fenugreek)ni puri recipe by Ms. Falguni Kapadia at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Methi ni bhajji ( fresh fenugreek) bunch3; Wheat flour 3 cups; Maida 3/4 cup; Rawa 1/2 cup; Cummin seeds 3 tbsp; baking powder 1 tbsp ( only when want to make fluffy); Kashmiri red chilly powder 2 tbsp; Turmeric powder 1/4 tsp; Asfatoedia 1/4 tsp; Salt to taste; Oil to knead and fry

ABOUT Methi Bhajji(fresh fenugreek)ni puri RECIPE

Healthy to snack anytime,anyday.Prefect with all kinds of pickles,chutney, sauces.Can be made both ways fluffy/crispy.

Ingredients Serving: 6

Methi ni bhajji ( fresh fenugreek) bunch3
Wheat flour 3 cups
Maida 3/4 cup
Rawa 1/2 cup
Cummin seeds 3 tbsp
baking powder 1 tbsp ( only when want to make fluffy)
Kashmiri red chilly powder 2 tbsp
Turmeric powder 1/4 tsp
Asfatoedia 1/4 tsp
Salt to taste
Oil to knead and fry

Instructions

Removing roots of methi bhajji,chop them.Wash dipping in big vessel with lots of water.Don't drain water instead with cup of palms,transfer methi leaves in another vessel so as dirt sits at bottom.
Do this process minimum thrice till all dirt is removed.Squeeze out all water from leaves and drain in sieve.
In another vessel, mix all ingredients to wheat flour step by step.
Add 3 tbsp oil( approximately)and mix all over flour.
Now add methi draining out water( if any) by pressing between cup of palms.Add and rub it to mixed wheat flour.
Only if required add very little water very sparingly and knead to pliable dough.
Cover airtight for half hour.
Later make small coin sized balls to roll out in small puris.
Deep fry in kadai of hot oil.
Can consume with curd/pickles/Shrikhand /mattha /aloo ki sabji.

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