Methi Poori | Methi Puri | Poori Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- 2 Cups fresh methi
- 1½ Cups atta/whole wheat flour
- Salt to taste
- ½ Tsp kasuri methi
- ½ Tsp jeera powder
- ¼ Tsp turmeric
- ½ Tsp garam masala
- ½ Tsp red chilli powder
- 1 Tsp dhania powder
- ½" ginger
- 1 green chilli
- 2 cloves garlic
- 2 Tsp ghee + extra to knead
- 1 Tbsp yogurt/curd
- Oil to fry and roll pooris
- Pick, clean and wash methi leaves
- Chop them fine and leave aside
- In a bowl, add the atta/whole wheat flour
- Add salt to taste
- Next add all spice powders, kasuri methi, jeera powder, turmeric, red chilli powder, dhania powder and garam masala
- Crush green chilli, garlic and ginger in a mortar or make a paste and add to atta mixture
- Next add ghee and chopped methi leaves
- Crumble and mix well
- Add curd and start kneading dough with little water
- Bring the dough together and make a tight dough
- Apply little oil
- Keep it covered with a wet cloth or kitchen towel
- Pinch dough balls and repeat until all dough is used
- Roll out pooris with little oil and ensure the pooris are rolled out evenly and a little thick
- Make all pooris and keep aside
- Heat oil until smoke starts to just come out of the hot oil
- Slide poori carefully into hot oil
- Splash oil over the poori and press gently
- Flip and puff up the poori, drain onto paper towel
- Repeat with all pooris
- Serve hot with pickle or aloo!
Ensure methi is fresh for great flavours
The dough should not be tight yet pliable to make soft et crispy pooris
These pooris taste best when made with whole wheat flour
Skip garlic as per your taste
Recipe by Food Of Interest at https://foodofinterest.com/methi-poori/
3.5.3226