Methi ki Poori, a North Indian home-style favorite Made with fresh fenugreek leaves and spices, these crispy and flavorful pooris are perfect for breakfast or as a side dish. Enjoy them hot with your favorite curry or chutney. North Indian home-style Methi ki Poori is a delightful endeavor! Here’s a simple recipe for you:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Water, as needed
- Oil for deep frying
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, cumin seeds, red chili powder, turmeric powder, garam masala, and salt.
- Gradually add water and knead the mixture into a smooth and firm dough. The dough should not be too soft or too stiff. Adjust the amount of water as needed.
- Cover the dough and let it rest for about 15-20 minutes.
- Divide and Roll:
- After resting, divide the dough into small lemon-sized balls.
- Take one ball and roll it out into a small disc, about 3-4 inches in diameter, using a rolling pin and a dusting of flour to prevent sticking. Repeat with the remaining dough balls.
- Heat Oil:
- Heat oil for deep frying in a kadai (deep frying pan) over medium heat. The oil should be hot but not smoking.
- Fry the Pooris:
- Once the oil is hot, carefully slide one rolled poori into the hot oil.
- Gently press the poori with a slotted spoon, and it will puff up.
- Fry until the poori turns golden brown and crispy on both sides. Flip it occasionally to ensure even frying.
- Remove the fried poori from the oil using a slotted spoon and drain excess oil by placing it on a paper towel-lined plate. Repeat the process with the remaining rolled pooris.
- Serve:
- Methi ki pooris are best served hot and fresh with a side of your favorite curry, pickle, yogurt, or chutney.
Enjoy the delicious and flavorful Methi ki Pooris straight from your kitchen!