Gluten Free Fenugreek Masala Puri


2 Cups Rajgara flour  (if you can eat gluten then you can use the same amount of whole wheat 🌾 flour)
1/2 Cup fresh fenugreek (methi) leaves, washed and finely chopped
3 tablespoon oil, corn 🌽 or canola
1 teaspoon red chili 🌶 powder ( or to your taste)
1 teaspoon crushed cumin
1/2 teaspoon turmeric
1/2 teaspoon ajwain seeds
1/2 teaspoon ginger pest
3  garlic cloves crushed (optional)
Salt to taste
Oil for frying


Mix all of the ingredients in one bowl

Mix well. Add warm water, one tablespoon at a time and keep mixing to form the dough. The dough should be very firm, not sticky or wet. Cover with a loose cloth for 30 minutes.

Add one teaspoon of oil into a large bowl and put the dough into the bowl. Knead the dough so the oil mixes into the dough. Make small balls, roll into discs between your palms and press flat, just like the picture below.

Roll each flattened disc into a flatter circle (puri), as below.

Heat the oil for frying on medium heat. When it gets hot, start frying the puri until golden brown.  Flip it over and let them become golden brown on the other side. Take them out and put onto a dish lined with two paper towels, to soak up the extra oil. They will get crispy as soon as they cool.

Eat them as a snack with warm saffron soy milk with cardamom  🥛or vegan indian masala chai.

Note:  Vegan, Gluten-free, Dairy free, and Nut free

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