Methi ki poori
(Poori with Fenugreek leaves)
Methi poori is a delicious deep
fried Indian bread, which is prepared from whole wheat flour and chopped methi leaves
and spices. Methi is also known as fenugreek leaves. These leaves are small and
have a wonderful and unique slight bitter flavor. Methi poori is great for
breakfast and tea time and after school snack. These pooris not only taste awesome
hot but they taste wonderful when they are cold. Methi ki pooris are perfect food to take along for long journey
because they are very filling and normally no side dish is needed with these
pooris, just make a roll and give to kids they will love it. So when you are
bored eating plain pooris try Methi poori.
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Ingredients for:
2 Cups of whole wheat flour 1 Bunch of methi leaves (fenugreek leaves) ½ Teaspoon turmeric powder (optional) ½ Teaspoon red chili powder 1 Pinch of asafetida (Hing) 1 Teaspoon salt or to your taste 3 Cups of vegetable oil for frying the pooris ¾ Cup of water or as required for making the dough Cooking measurement conversion Measurement converter |
Methi
(Fenugreek leaves) |
Direction for making the dough:
1. Wash and clean the methi, separate the methi from the stems, then fine chop it (chopper could be used to chop the methi)
2. Place the whole wheat flour into a bowl, add chopped methi, salt, turmeric powder, red chili powder and asafetida, mix everything well with the flour.
3. Now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes.
4. Dough should be stiff enough to roll without or very little dusting.
5. Once dough become soft and smooth just the right consistency, take some oil in your hand and roll the dough in the palm of your hand and make a ball and put it back into the bowl and cover it and leave it aside for at least ½ hour. Food processor or dough maker could be used to make the dough.
1. Wash and clean the methi, separate the methi from the stems, then fine chop it (chopper could be used to chop the methi)
2. Place the whole wheat flour into a bowl, add chopped methi, salt, turmeric powder, red chili powder and asafetida, mix everything well with the flour.
3. Now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes.
4. Dough should be stiff enough to roll without or very little dusting.
5. Once dough become soft and smooth just the right consistency, take some oil in your hand and roll the dough in the palm of your hand and make a ball and put it back into the bowl and cover it and leave it aside for at least ½ hour. Food processor or dough maker could be used to make the dough.
Chopped methi
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Methi mixed dough
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Directions for making the methi poori:
1. Take some extra flour in a plate for dusting.
2. Heat the oil in a medium size kadhai (Indian frying pan) or in a frying pan. It should be at least 2 inches depth in a small kadhai or frying pan.
1. Take some extra flour in a plate for dusting.
2. Heat the oil in a medium size kadhai (Indian frying pan) or in a frying pan. It should be at least 2 inches depth in a small kadhai or frying pan.
Flour for dusting
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Heat the oil in the pan
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3. When oil start smoking that means it is hot enough, to test drop a small ball of dough in the hot oil, if the dough start sizzling and comes up it means it is the right heat but if it become too dark quickly it means oil is too hot, turn the heat down.
4. Knead the dough with wet hands for a minute, and then roughly divide the dough into 30 equal parts without forming into the balls.
5. Oil your hand slightly and take a portion of the dough and roll it in between your Palms and shape it into a small ball.
6. Put the ball into flour and press gently, dusting on both side.
7. Place the ball on the rolling board or on a chackla (Indian roti rolling board) and with the help of a rolling pin roll in to a 5” circle.
4. Knead the dough with wet hands for a minute, and then roughly divide the dough into 30 equal parts without forming into the balls.
5. Oil your hand slightly and take a portion of the dough and roll it in between your Palms and shape it into a small ball.
6. Put the ball into flour and press gently, dusting on both side.
7. Place the ball on the rolling board or on a chackla (Indian roti rolling board) and with the help of a rolling pin roll in to a 5” circle.
Place the ball of dough on rolling board
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Roll the dough into a 5" circle
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8. If you have difficulty in rolling without dusting then dust a little and roll but try to dust as little as you can, or you could use oil to roll, as you prefer. Excess flour will cause a burned residue in the frying oil.
9. Now pick the poori and very gently slip it into hot oil and immediately with the help of a slotted spoon or pierced spatula press very gently all around the poori , this will help the poori to puff up, then flicker some hot oil over the poori. Poori will puff up like a ball, it takes only few seconds.
9. Now pick the poori and very gently slip it into hot oil and immediately with the help of a slotted spoon or pierced spatula press very gently all around the poori , this will help the poori to puff up, then flicker some hot oil over the poori. Poori will puff up like a ball, it takes only few seconds.
Slip the poori into hot oil
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With the slotted spoon press the poori
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10. Sometime poori cannot puff up because it opens up on the side then with the spatula or spoon try to close the opening that will help to puff up or if the oil is not hot enough then poori will not puff up either.
11. Now flip the poori over to the other side and fry until golden brown. It takes less than a minute to fry the poori.
11. Now flip the poori over to the other side and fry until golden brown. It takes less than a minute to fry the poori.
Poori is puffed up
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Poori is fried
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12. Once both side become golden brown lift the poori with the spatula and shake all the oil out, take the poori out from the hot oil and put it on a plate over paper towel, so that all the extra oil absorbed by the towel.
13. Repeat until all the poori’s are made.
Tips:
1. To make a varation ½ cup of gram flour could be added with whole wheat
flour.
2. Dry Kasuri methi leaves could be substituted with fresh methi leaves.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Methi ka paratha Aloo Methi
(Paratha with fenugreek leaves) (Potatoes with fenugreek leaves)
Methi ki roti Besan kadhi
(Roti with fenugreek leaves) (Gram flour kadhi)
Muttar poori Muttar aloo
(Poori with green peas) (Potatoes & Green peas with onions)
Urad dal stuffed poori Bharwa bhindi
(Kochari) (Masala stuffed okra)
Methi ka paratha Aloo Methi
(Paratha with fenugreek leaves) (Potatoes with fenugreek leaves)
Methi ki roti Besan kadhi
(Roti with fenugreek leaves) (Gram flour kadhi)
Muttar poori Muttar aloo
(Poori with green peas) (Potatoes & Green peas with onions)
Urad dal stuffed poori Bharwa bhindi
(Kochari) (Masala stuffed okra)
