Baked Methi Puri

For Day 2 of BM #33, I picked up a recipe close to my heart from Tarla Dalal. These puris were more like Nippattu with different ingredients.

The next time I shall cut down the quantity of methi leaves as the puris had a bitter after taste which was not appealing for the kids to eat them as is. 



Ingredients - 

Whole Wheat Flour 1 1/2 cups
Methi Leaves, finely chopped 1/2 cup
Dhania Jeera Powder / Coriander-Cumin Powder 1 tsp
Turmeric 1/4 tsp
Oil 2 tsp
Red Chili Powder and Salt to taste
Oil for greasing

Method Of Preparation -

Mix all the ingredients in a bowl and gradually add water to knead into a stiff dough. Cover and set aside for 10-15 min.

Preheat the oven to 375 °F.

Divide the dough into 20-25 equal portions.

Roll out each portion into a thin disc, perforate using a fork and arrange in a parchment lined baking tray. Avoid using flour for dusting use a drop of oil instead.

Continue to roll out the rest of the dough and arrange them on the baking trays (I used 3 baking trays).

Bake them for about 17 min and then flip them for another 4-5 min or until they are evenly brown.

Remove and let them cool on a wire rack.

Store in an airtight container.

I served them as Dahi papdi chaat.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33.

Preparation Time 20 min + Baking Time 22 min
Makes 20-25