Methi poori is a delightful variation of the traditional Indian poori, incorporating fenugreek leaves (methi) into the dough, adding a distinct flavor to these crispy, deep-fried bread rounds.
Here’s a simple recipe:
Ingredients:
- 1 cup whole wheat flour
- 1 cup fresh fenugreek leaves (methi)
- 2-3 green chillis
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala (optional)
- Salt to taste
- Water, as needed
- Oil for deep frying
Instructions:
- In a mixing bowl, combine whole wheat flour, fenugreek leaves (methi) (blended in mixer with green chillies), turmeric powder, red chili powder, cumin powder, garam masala (if using), and salt. Mix well.
- Gradually add water and knead the mixture into a smooth and firm dough. Let it rest for about 15-20 minutes, covered with a damp cloth.
- Heat oil in a deep frying pan or kadai over medium-high heat.
- Divide the dough into small lemon-sized balls. Take one ball at a time and roll it out into a small disc (poori) using a rolling pin. Make sure it’s not too thin.
- Once the oil is hot, carefully slide the rolled poori into the oil. It should puff up. Gently press the poori with the back of a slotted spoon to help it puff evenly.
- Fry the poori until it turns golden brown on both sides, flipping it as needed. Remove it using a slotted spoon and place it on paper towels to drain excess oil.
- Repeat the process with the remaining dough balls, rolling and frying each poori.
- Serve the hot and crispy methi pooris with your favorite side dishes like potato curry (aloo sabzi), chole (chickpea curry), or any curry of your choice.
Enjoy these flavorful fenugreek-infused pooris as a delicious accompaniment to your meal!
