Methi Poori Recipe
These delicious Indian fenugreek flatbreads are a wonderful and tasty treat!
Ingredients
2 cups whole wheat flour (atta)
a few tbsp of all-purpose flour, as needed
1 cup fresh fenugreek leaves (methi)
salt to taste
¼ tsp ground coriander
¼ tsp ground cumin
pinch of asafetida (hing)
oil for deep frying
water as needed
Directions
Wash the fenugreek leaves and dry them thoroughly. Chop them finely and set aside until needed.
In a large mixing bowl, add the flour, salt, asafetida, ground cumin and ground coriander. Mix together and slowly add the water while kneading until a soft dough is formed. If the dough is sticky, add a little all-purpose flour. Add the chopped methi leaves and carefully mix them into the dough.
Using a clean work surface sprinkled with some all-purpose flour, gently knead the dough and divide it equally into round balls (roughly ping pong ball size). At this point, you can use a poori machine (similar to a tortilla press) or a rolling pin to make the pooris. Roll them out evenly into round circles (4-5 inches in diameter). Heat a deep skillet with enough oil to deep fry. When hot, carefully add the pooris (2-3 at a time) and fry until golden brown. You may need to fry them in batches. Drain well and serve immediately with your favorite chutney and yogurt.
In a large mixing bowl, add the flour, salt, asafetida, ground cumin and ground coriander. Mix together and slowly add the water while kneading until a soft dough is formed. If the dough is sticky, add a little all-purpose flour. Add the chopped methi leaves and carefully mix them into the dough.
Using a clean work surface sprinkled with some all-purpose flour, gently knead the dough and divide it equally into round balls (roughly ping pong ball size). At this point, you can use a poori machine (similar to a tortilla press) or a rolling pin to make the pooris. Roll them out evenly into round circles (4-5 inches in diameter). Heat a deep skillet with enough oil to deep fry. When hot, carefully add the pooris (2-3 at a time) and fry until golden brown. You may need to fry them in batches. Drain well and serve immediately with your favorite chutney and yogurt.
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