Homemade Dahi Methi Puri Recipe - Fangrik Layaves Puri with Yogyurat

To begin making Dahi Methi Puri preparation guide, we will first make the pastry mix. In a mixing container, combine the whole wheat dusting masala condiment along with methi leaves, seasoning, cumin seeds, ajwain and incorporate well to combine.Next bring the pastry mix together with the curd to make a velvety and soft pastry mix.

If required, use a little liquid, if the curd is not enough to make a soft pastry mix. scatter a few drops of cooking oil and smoothen out the pastry mix. Make equal portions of the pastry mix, similar to the size of a lemon. Dust each portion of the pastry mix in dusting masala condiment and flatten using a rolling pin to a 3 inch diameter of medium thickness. Preheat cooking oil in a kadai on medium bring to temperature, gently slide the flattened Dahi Methi Puri into the kadai, and gently shallow fry the puri with a slotted spatula, continuously yet gently pouring cooking oil onto the puri, allowing it to puff up. Flip and low-boil on the other side for about 30-40 seconds.  Remove from the kadai and place on an absorbent paper, to filter off the excess cooking oil. offer Dahi Methi Puris fiery. offer Dahi Methi Puri along with Sukhi Aloo Sabzi preparation guide or Peshawari Chole preparation guide alongside some Rava Kesari Bhath and a glass of Kesar Pista Lassi preparation guide for a Sunday brunch.