Poori in India, it’s not just any dish it’s a sentiment. Pooris are eaten with breakfast, lunch or dinner. They are associated with everyday casual lunches or for special occasions or for festivals. Those puffed up beauties are indeed such a greatly versatile dish. Everyone loves them adults and children alike, they have some sort of magnetic force. Pooris come in all sorts of flavours and methi poori is a special one.
Fresh and flavourful methi is the key to make flavourful poori. And what else is fresher than homegrown fresh methi aka fenugreek leaves. With much difficulty in this sun starved place I live in, I grew fresh methi by the conservatory door (to soak in some sun at least). The result was some fresh methi leaves which got used up for these poori.
Methi poori are best served with aamras and aloo along with a spicy pickle on the side! Simple dishes like these can be still be so wholesome and special and that is the beauty of our Indian cuisine. We love these poori to bits and it’s a family favourite. Although the good old whole wheat poori are the most sought after ones, these methi poori have their own place. So why wait, try these crispy methi poori!
Try more methi recipes, methi thepla, methi malai paneer, menthya soppina dosa, bhaat, methi kadhi, methi matar paneer pulao, aloo methi etc.
Or why not try methi bajra poori!
Sharing some pictures of homegrown methi/menthya soppu/fenugreek leaves.
- 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!
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
Methi Poori Stepwise:
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!
