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Methi Poori | Methi Puri | Poori Recipes

Methi Poori

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.


Methi Poori | Methi Puri | Poori Recipes
 
Prep time
Cook time
Total time
 
Crispy and super delicious, a family favourite methi poori
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 3-4 people
Ingredients
  • 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
Method
  1. Pick, clean and wash methi leaves
  2. Chop them fine and leave aside
  3. In a bowl, add the atta/whole wheat flour
  4. Add salt to taste
  5. Next add all spice powders, kasuri methi, jeera powder, turmeric, red chilli powder, dhania powder and garam masala
  6. Crush green chilli, garlic and ginger in a mortar or make a paste and add to atta mixture
  7. Next add ghee and chopped methi leaves
  8. Crumble and mix well
  9. Add curd and start kneading dough with little water
  10. Bring the dough together and make a tight dough
  11. Apply little oil
  12. Keep it covered with a wet cloth or kitchen towel
  13. Pinch dough balls and repeat until all dough is used
  14. Roll out pooris with little oil and ensure the pooris are rolled out evenly and a little thick
  15. Make all pooris and keep aside
  16. Heat oil until smoke starts to just come out of the hot oil
  17. Slide poori carefully into hot oil
  18. Splash oil over the poori and press gently
  19. Flip and puff up the poori, drain onto paper towel
  20. Repeat with all pooris
  21. Serve hot with pickle or aloo!
Notes
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
3.5.3226
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!

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