Crispy (karari) Methi Poori
Fresh Methi( Fenugreek leaves) have just made appearance in the market. These slightly bitter tender , crispy leaves are used in a variety of dishes.
Our family loves Methi in any form.
Made these Crispy Methi Pooris for lunch. Paired them with U.P's famous tamatar (tomatoes) Aloo and Khatta Meetha Kaddu.
Methi leaves 70 gms
Whole Wheat Flour 3 cups
Salt 1 1/2 tsp
Red Chili Powder 1 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/4 tsp
Cumin Seeds 1 tsp
Green Chili 1 finely chopped
Ginger 2 tsp grated
Thick Yogurt 1/4 cup
Water as needed
Oil for frying
Wash and drain Methi.
Chop it finely.
Now mix everything except water and oil.
Add water slowly and knead to get a stuff dough.
Brush with oil , cover and let it rest for an hour atleast.
To make Pooris:
Heat oil in a kadhai.
Pinch small portions of dough.
Roll them into small discs, not very thin.
If they stick while rolling, apply some oil.
Do not use dry flour for rolling.
Fry the poori on high to medium heat until golden on both sides.
Keep it in a kitchen towel to absorb excess oil.
Repeat the process with rest of the dough.
Serve the Pooris hot with Potatoes in tomato gravy or Khatta Meetha Kaddu( pumpkin).
These also taste very good with mango pickle and a cup of tea.