How to Prepare Tasty Golgappe ki Puri (kasuri methi flavoured)

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. Kasuri Methi Aloo is delight lunch recipe for winters.

Now, that I have already shared the recipe to The Narayan ki Chaat in Jhansi, Moti Mahal and Old Lucknow Chaat and Mandir ki Chaat in Banda, each of these places were my childhood. See how to make kasuri / kasoori methi easily at home, without microwave. Homemade kasuri methi is very healthy and tastes great and cheaper too. You can cook Golgappe ki Puri (kasuri methi flavoured) using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Golgappe ki Puri (kasuri methi flavoured)

1. Prepare of semolina.
2. Prepare of maida.
3. Prepare of hot boiling water.
4. You need of salt.
5. Prepare of crushed kasuri methi.
6. You need of Oil for frying.

Homemade kasuri methi is healthy and crisp/brittle. Store in a tight container and use all the year long. 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.

Golgappe ki Puri (kasuri methi flavoured) step by step

1. Mix all the dry ingredients. Mix well..
2. 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..
3. 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..
4. Now roll a big chapati, with the help of a cutter make puris of desirable shape and size. Remember to roll thin chapattis..
5. Heat the oil, start frying the puri on medium flame till golden brown.while frying keep pressing them so they fluff up completely..
6. Also made some heart shaped gappes..

BAPS Kasuri Methi can be mixed with flour to make tasty Paratha, Chapathi and Naan. 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. With a slight hint of bitterness these are ery tasty when you serve with a nice dal.