Today's recipe is Methi Poori, a delicious, aromatic deep fried Indian flatbread. Great way to blend green leafy veggies into whole wheat flour with some spices, which in turn into nice earthy flavour. These pooris are loved by kids and a good option for school snack. Methi is also known as Feenugreek leaves which have a unique taste and flavour.
We had our own kitchen garden in good old days and never had to buy methi leaves. The sight of dew drops on leaves, the fragrance of fresh methi while plucking from our kitchen garden is beyond words. Sigh !
Coming back to hero of the day -Methi Poori can can serve with Spicy Baby Potatoes Curry / Sukhe Aloo / Kala Chana Gravy. Or this can be simply served with raita.
Ingredients:
For Dough-
1.5 cup Whole wheat flour
2 tbsp All purpose flour
1 tbsp Carom Seeds (ajwain)
2 tsp Curd
1/2 tsp Red chilli powder
1/2 tsp Salt
1/4 tsp Turmeric powder
3 tsp Oil to knead the dough
Water required to make the dough
Oil for deep frying the pooris
Method:
Rinse the Methi in water thoroughly to get rid of the soil particles. Chop the leaves evenly. In a wide bowl add chopped methi leaves, combine with whole wheat and all purpose flour, curd, ajwain, salt, turmeric, red chili powder. Pour 3 tsp oil in the middle of dry mixture and rub the flour using your hands without water at this stage. The curd in it along with oil will help in binding the dough, now add water little by little to make a soft dough. Cover the dough with a moist cloth and leave it to rest for 20 minutes.
Make equal balls of the dough (equal sized) and roll out thin and small circles. Similarly shape all the dough same manner.
Heat oil in kadhai to deep fry the pooris. Ensure the oil is very hot before you start or else you won't get puffed pooris. Slide one poori at a time in hot oil, after a second press it with slotted ladle. This will make poori puff in no time. Once it starts floating, turn the poori and fry it on a medium flame. Serve hot.
We had our own kitchen garden in good old days and never had to buy methi leaves. The sight of dew drops on leaves, the fragrance of fresh methi while plucking from our kitchen garden is beyond words. Sigh !
Coming back to hero of the day -Methi Poori can can serve with Spicy Baby Potatoes Curry / Sukhe Aloo / Kala Chana Gravy. Or this can be simply served with raita.
Ingredients:
For Dough-
1.5 cup Whole wheat flour
2 tbsp All purpose flour
1 tbsp Carom Seeds (ajwain)
2 tsp Curd
1/2 tsp Red chilli powder
1/2 tsp Salt
1/4 tsp Turmeric powder
3 tsp Oil to knead the dough
Water required to make the dough
Oil for deep frying the pooris
Method:
Rinse the Methi in water thoroughly to get rid of the soil particles. Chop the leaves evenly. In a wide bowl add chopped methi leaves, combine with whole wheat and all purpose flour, curd, ajwain, salt, turmeric, red chili powder. Pour 3 tsp oil in the middle of dry mixture and rub the flour using your hands without water at this stage. The curd in it along with oil will help in binding the dough, now add water little by little to make a soft dough. Cover the dough with a moist cloth and leave it to rest for 20 minutes.
Make equal balls of the dough (equal sized) and roll out thin and small circles. Similarly shape all the dough same manner.
Heat oil in kadhai to deep fry the pooris. Ensure the oil is very hot before you start or else you won't get puffed pooris. Slide one poori at a time in hot oil, after a second press it with slotted ladle. This will make poori puff in no time. Once it starts floating, turn the poori and fry it on a medium flame. Serve hot.
