Methi Poori / Puri, Methi leaves mixed with besan and whole wheat flour and deep fry them in oil as we do for conventional poori. We can prepare these poori like conventional poori also just with wheat flour. I like adding besan with wheat flour it gives a wonderful taste to the poori. These besan added methi poori won't puff up like our usual pooris but taste wise they are so good. Methi leaves are nutritional rich and this is one way we could include these healthy greens in our diet. I love to make these Methi Poori especially on sundays when everyone in our family sits together for a breakfast! My daughters love to have this poori along with potato subji. Lets see how to make this Methi Puri.
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| Methi Puri / Poori Recipe | Vendhaya Keerai Puri / Poori Recipe |
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 35 mins |
| Yield | 15 |
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| Methi Puri / Poori Recipe | Vendhaya Keerai Puri / Poori Recipe |
Ingredients:
| Whole Wheat Flour | 2 Cups* |
| Besan / Gram Flour | 1 Cup |
| Methi Leaves | 1 Cup tightly packed |
| Omam / Ajwain Seeds | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Salt | To taste |
| Oil | For Deep Frying |
Method:
- Wash and chop the methi leaves and set it aside. Take a mixing bowl and add besan, wheat flour, chopped methi leaves, salt, red chilli powder, omam and mix well
- Add water little by little and knead it to a nice and smooth dough. Add a teaspoon of oil and knead it again and set it aside for 10 minutes. After 10 minutes, make small lemon sized balls out of the dough
- Take each ball and dust it with flour and then using a rolling pin, roll each ball of dough to a small and little thicker circle.
- Heat oil in a heavy bottomed pan for frying the pooris. When the oil is hot, gently drop the rolled pooris one by one and fry them till they are crispy and slightly golden brown.
- Yummy and crispy Methi Poori is ready to serve! Serve with Aloo Masala or Channa masala and enjoy your breakfast!
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| Methi Puri / Poori Recipe | Vendhaya Keerai Puri / Poori Recipe |
