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Before you jump to Multigrain methi puri recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.
Ingesting healthy foods makes all the difference in the way you feel. If we eat more healthy foods and a lesser amount of of the bad ones we typically feel much better. A salad helps us feel much better than a piece of pizza (physically anyway). This is often a problem, nonetheless, in terms of eating between goodies. You can spend hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack food.
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You can find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to multigrain methi puri recipe. To cook multigrain methi puri you need 12 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Multigrain methi puri:
- Take 1 bowl wheat flour
- Provide 1/2 bowl gram flour
- You need 1/2 bowl jawar flour
- Get 1 tsp finaly chopped green chilli
- Prepare 2 sp finaly chopped ginger
- Use as needed Cooking oil for deep frying
- Prepare to taste Salt
- You need 1 tsp turmeric powder
- Take 1 tsp carom seeds
- Prepare Pinch asafoetida
- Prepare As needed water
- Prepare 1 bunches fresh fenugreek leaves
Steps to make Multigrain methi puri:
- Fristly take a fenugreek leaves properly wash and remove it's stems now finaly chopped it keep it a side
- In a mixing bowl add all given ingredients,2 tbs oil mix it well with hand then add water little by little and knead the stuff dough
- Now take a small portion of dough make a ball then roll it make a puri shape
- Now drop in hot oil now deep fry until crispy and golden nice brown colour on medium flame
- It's ready to serve it
- You can enjoy this tomato chatuny
Methi Poori / Puri, Methi leaves mixed with besan and whole wheat flour and deep fry them in oil as These besan added methi poori won't puff up like our usual pooris but taste wise they are so good. Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa. The Multigrain Methi Thepla is also super tasty, with the rustic flavour of multiple flours, the crunch of seeds and the addictive flavour of fenugreek! Multigrain Methi Thepla Dough. by Tarla Dalal. Heat ghee in a deep frying pan.
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