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

About Makki Methi Puri Recipe

Methi Makai Atta Poori Recipe | Makki Methi Puri Recipe | How to make Methi Makki ki Puri | Methi Makki ki Poori Recipe | Fenugreek and Maize Flour Poori Recipe | Corn Flour Poori Recipe with step by step photos and Video:

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.

In India, Fried flatbread called poori aka puri, is eaten with any Curry Sabji or Sukhi Sabji will. This recipe of Methi Makki ki poori is ideal for any lunch or dinner.

Makki ka atta, also known as Maize Flour/Corn Flour and Methi aka fenugreek leaves makes a great combination for your taste buds. You can serve this crispy and delicious methi makai poori with Aloo Curry, Aloo Gobhi, Sukhi Arbi, Kaddu ki Sabji or Arbi ki Tari wali Sabji.

In this post, I will share an easy and simple step-by-step recipe for Makki Methi Poori Recipe | Methi Makai Atta Puri Recipe | How to make Methi Makki ki Puri at your home.

If you don’t have fresh fenugreek or Taji methi, you can also use 2 tbsp of dry methi or Kasuri methi instead of 1 cup of fresh fenugreek or Taji methi for this delicious methi makai puri recipe.

Health Benefits of Fenugreek Leaves or Taji Methi:

Methi aka Fenugreek Leaves helps Control Cholesterol. This is High in Antioxidants, Beneficial for Diabetes, Weight Management, and Prevents Gastric Disorders.

It prevents Clotting Disorders, Improves Skin and Hair Health and it also has Anti Cancer Properties.

These Fenugreek Leaves are fully nutritious, and a rich source of dietary fiber, and also protein content is high in them. If you consume fenugreek leaves twice daily, it flushes out all the waste from the body and also cleanses the intestines.

What is Makki Atta / Makai Atta / Makka Aata

Makki Atta is also known as Makka Atta, Cornmeal, Maize Flour, Makai Atta or Makke ka Aata. Cornmeal is flour or atta grounded from dried maize or corn. It is usually yellow in color, which is based on the maize kernel color.

It is not finely soft as wheat flout. Maize Flour or Cornmeal grounded at a medium and coarse consistency. Finely grounded makki atta is called cornmeal in some countries.

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

Garima Dublish
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Flatbread
Cuisine North Indian
Servings 10
Calories 90 kcal

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.

Products used – Buy Online

You can buy the ingredients, utensils, appliances, and kitchen tools online from the below links.

Maize Flour / Makki Atta / Makai Atta
Mini Handy and Compact Vegetable Chopper
Oil for Methi Makki Puris
Slotted Spatula Turner
Dinner Plates with Bowls
Marble Roti Maker With Wooden Belan
Borosil Indian Flatbread Server
Deep Fry Kadai / Wok
Puri Maker

Step by Step Recipe

How to make maize dough for makka methi puri recipe with step by step photos:

1. Firstly, chop and wash the fresh fenugreek or methi and drain the excess water.

2. Further, add Maize flour/Makki atta, methi, and salt, in a mixing bowl and mix them well.

3. 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.

4. If the dough becomes sticky then add more flour or if the dough is dry then add some water.

5. knead the dough for a few minutes until the dough become firm and smooth, with just the right rolling consistency.

How to cook makki methi ki puri | Makka Methi Poori Recipe with step by step photos:

1. Heat enough oil in a deep wok/Kadai.

2. After that, knead the dough with wet hands and make a ball.

3. 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.

4. Or flatter the dough with your palm, and then roll it into a spread using the rolling pin.

5. 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.

6. The Oil for frying the makki ki poori should be heated well otherwise puri will not puff up.

7. 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.

8. Fry gently pressing down with the frying spoon or slotted spoon in a circular motion.

9. Further, flip the methi makka atta puri and fry until it turns golden brown in color.

10. After that, drain out the fried methi makki ki puri on a plate.

11. Likewise, fry the rest of the makai methi puris as well.

12. 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.

Methi Makai Atta Poori Recipe | Makki Methi Puri Recipe | Fenugreek and Maize Flour Poori Recipe

More Ways to Use Maize Flour / Makai Atta

1. You can try my other Makki Atta Recipes like Makai ki Roti, Makki Paratha, Makki Methi Paratha Recipe, etc.

2. Makai Poori is the other options.

3. You can also make Dominos Garlic Bread Recipe with the help of this makki atta or cornmeal.

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