Puri is one of those classic Indian flatbreads that just makes any meal better. Whether it’s part of a Puja thali or a festive spread, this crispy delight is a staple in Indian households. And let’s be real-hot puris with aloo sabzi? That’s comfort food at its best. But if you’re looking to switch things up, here’s a new take on it-Methi Chana Dal Puri. This spicy, flavour-packed version not only tastes amazing but also brings in the goodness of fenugreek and chana dal. Trust me, once you make it, you’ll want it on repeat – whether it’s a festive occasion or just one of those days when the kids demand something different. Methi Chana Dal Puri is made by combining fresh fenugreek, chana dal, wheat flour, and a mix of spices. Serve it with potato curry, raita, or a tangy pickle, and you’ve got yourself a winning meal. So, let’s jump straight into the recipe!
Also Read: 5 Tips To Transform Traditional Puri Into A Weight-Loss Friendly Delight
Methi Chana Dal Puri Recipe | How to Make Methi Chana Dal Puri
Saute the Fenugreek Leaves
Start by washing the fenugreek leaves thoroughly and chopping them finely. Heat a little oil in a pan, add cumin seeds and asafoetida, then toss in the fenugreek leaves. Saute for a few seconds to get rid of the raw taste, then turn off the heat and set it aside.
Make the Chana Dal Paste
Take a small bowl of soaked chana dal and blend it into a smooth paste along with salt, green chillies, ginger, and garlic. Transfer this mixture to a bowl, then add wheat flour and the sauteed fenugreek leaves. Toss in red chilli powder, nigella seeds, coriander powder, cumin powder, and salt to taste. Mix everything well.
Knead the Dough
Once all the ingredients are combined, add a little oil to keep the dough soft – this helps make the puris extra crispy. Gradually add water and knead into a firm dough. Let it rest for 15 minutes, covering it with a damp cloth to keep it from drying out. Just make sure the dough isn’t too soft!
Fry the Puris to Perfection
Heat oil in a pan. Once it’s hot enough, lower the flame to medium and let the oil cool slightly. Now, roll out the puris and fry them until they turn beautifully golden and crisp.
Time to Serve!
Place the fried puris on absorbent paper to remove excess oil. Then, dig in! Pair them with onion rings, chutney, pickles, potato curry, or even chole for a delicious meal.
Bonus Tip
Fresh fenugreek leaves work best for this recipe, especially in winter. But if you’re making these puris in summer, swap them with a mix of whole wheat flour and kasuri methi – it’ll still taste just as good.
Happy Cooking!