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Methi/ Fenugreek leaves Poori Recipe

Come winter and it brings along Methi leaves in abundance. Fresh,big bunches of beautiful looking leaves with tender stems. I had made some Methi Theplas, the recipe of which can be found in this website too. I was left with some dough and decided to make pooris. Added a little rice flour to the dough to make the pooris crisp.

Ingredients :

  • 1 bunch methi leaves
  • 1/2 kg wheat flour
  • 7 tbsps besan/ Chickpea flour
  • 4 tbsps rice flour
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til
  • 1 level tsp ajwain
  • 1 tsp chilly powder
  • 3 tsps dhania/ coriander powder
  • 1 tsp jeera/cumin powder
  • A pinch of haldi/turmeric
  • 5 tsps sugar
  • A few sprigs of Coriander leaves
  • Salt
  • Oil for frying.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the Besan, rice flour and the wheat flour. Bind a dough as soft as for chapati. Divide the dough into four equal portions. Roll out one portion into a big chapati. Apply a tsp of oil on it. Roll it tightly into a log. . Cut small portions of the log into pellets. Dust them with flour and with a gentle hand roll them into two inch sized pooris. Heat oil. Deep fry them to a golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

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