Preparing the Dough: Begin by mixing whole wheat flour, semolina, and your spices in a large mixing bowl. Add salt, turmeric, chili powder, carom seeds, and cumin seeds. Gradually incorporate the chopped methi leaves (fenugreek) into the flour mixture. Add water little by little, kneading the dough until it’s smooth and soft, but not too sticky. Let it rest for 10-15 minutes. (Time taken: 15 minutes)

Rolling the Dough: Once the dough has rested, divide it into small portions. Roll each portion into a smooth ball. Flatten each ball into a small round disc using a rolling pin. Ensure that the puris are not too thick or too thin. (Time taken: 10 minutes)

Heating the Oil: Heat a deep frying pan or kadhai with oil over medium heat. The oil should be hot enough for frying but not smoking. You can check the temperature by dropping a small piece of dough into the oil : if it rises quickly to the surface, it’s ready. (Time taken: 5-7 minutes)

Frying the Puris: Carefully drop one puri at a time into the hot oil. Gently press the puri with a slotted spoon, allowing it to puff up. Turn it over and fry the other side until it turns golden brown and crisp. Remove from the oil and place on paper towels to absorb excess oil. Repeat for the rest of the puris. (Time taken: 12-15 minutes)

Serving: Serve your freshly made Methi Puri with a side of yogurt, chutney, or your favorite vegetable curry. Enjoy the crispy, aromatic flavors! (Time taken: 5 minutes)

Total time for preparation: Approximately 45-50 minutes.