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Methi Masala poori

Methi Masala Poori

Crispy Methi Dal poori is a deep fried Indian bread mostly served in Indian breakfast on special occasions. I am sharing here How to make perfect puffed, whole wheat crispy masala dal poori recipe which will give you soft inside and crispy outside puri/poori. 
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Course: Appetizer
Keyword: Methi Masala poori, poori
Author: Rekha Kakkar


  • 250 gms Whole Wheat Flour/ atta
  • 1 cup Arhar dal boiled
  • ½ teaspoon Carom Seeds/ Ajwain
  • ½ teaspoon Cumin Seeds
  • 2 tablespoon Dry Fenugreek Seeds/ Kasuri Methi
  • Salt to taste
  • 1 teaspoon Green Chilli Paste
  • 1 tablespoon Ghee


  • Wash your hands clean and then take a plate where you can easily mix aata or whole wheat flour. Now, add 250 gms of whole wheat flour in it.
  • Add 1 cup boiled arhar dal, ½ teaspoon Carom Seeds/ Ajwain and ½ teaspoon Cumin Seeds on the wheat flour.
  • After that add 2 tablespoons of dry Fenugreek Seeds/ Kasuri Methi, salt to taste, 1 teaspoon of green chilli paste and a teaspoon of ghee on it.
  • Mix all the ingredients thoroughly and add water in small instalments to make a stiff-liable dough.
  • Now, using your hands gently make a dough of the mix. Knead the dough with your hands for at least 5 minutes till the dough is smooth and soft and it is not sticking on your hands anymore.
  • Apply ghee over the dough and after applying ghee cover all sides of the dough with clean moist cloth for 30 minutes.
  • After 30 minutes uncover the dough and take small portions and make round balls of it.
  • Now, on a flat surface keep the ball and apply some oil on it. Roll out the small ball in small poori shape. Make 5-6 pooris at a time.
  • Take a deep-cooking pot and pour oil in it. Allow the oil to smoke point and gently slide in the poori.
  • Keep pressing the poori from above and flip and cook it until golden brown.
  • Serve the hot and fluffy poori with curry and dessert.