Golgappe ki Puri (kasuri methi flavoured). Kasuri Methi leaves are also used as a condiment for flavoring and giving special delicious taste. Steaming is considered the best method of cooking leaves; in this the vitamins are retained and the vegetable become palatable. The dried leaves can be composed to pulses for their protein content.

Homemade kasuri methi is very healthy and tastes great and cheaper too. Homemade kasuri methi is healthy and crisp/brittle. Store in a tight container and use all the year long. You can have Golgappe ki Puri (kasuri methi flavoured) using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Golgappe ki Puri (kasuri methi flavoured)

You need 1/2 Cup of semolina.
Prepare 2 tbsp of maida.
It's 1/4 cup + 2 tbsp of hot boiling water.
It's Pinch of salt.
You need 1 tsp of crushed kasuri methi.
It's As required of Oil for frying.

Soak BAPS Amrut Kasuri methi in boiled water with a pinch of salt. Add Kasuri methi to Vegetables and Dal to enhance flavour and taste. BAPS Kasuri Methi can be mixed with flour to make tasty Paratha, Chapathi and Naan. I always have a big pack of kasuri methi in my pantry as I use it to flavor pulao and many different subzis.

Golgappe ki Puri (kasuri methi flavoured) step by step

Mix all the dry ingredients. Mix well..
Make a soft dough by adding hot water. Keep in mind add water slowly. Knead it nicely for about 7-8 minutes. Cover it with either wet cloth or lid for at least 10 minutes..
After 15 minutes, the dough may turn a little hard. Add little water and knead it again till smooth. This is a very important step..
Now roll a big chapati, with the help of a cutter make puris of desirable shape and size. Remember to roll thin chapattis..
Heat the oil, start frying the puri on medium flame till golden brown.while frying keep pressing them so they fluff up completely..
Also made some heart shaped gappes..

If you are looking to make a gravy subzi then give this Aloo Methi raseda Subzi a try. This uses the exact same ingredients, but is a no onion and no garlic dish and can be made during festival days. Methi puri recipe with fresh methi leaves or fenugreek leaves. Crispy, delicious and flavorful puri made with fenugreek leaves and whole wheat flour. You can make this puri with methi leaves for breakfast and also dinner.