METHI POORI

        METHI POORI :

                  Methi puri is the spicy and healthy version of classic regular puris. We all know fenugreek or methi leaves is rich source of minerals, vit c, vit k, which makes the regular pooris to be healthier and tastier too.

               We can have it by pairing with any curries, Dal's as a breakfast,lunch or dinner. If you are bored with the regular pooris,then this recipe is for you. Here is the preparation of this recipe... Give it a try for yourself...

Ingredients:

• Whole wheat flour- 2 cups( about 15 to 20 pooris)
• Methi leaves - 1 cup
• Turmeric powder-1/2 tsp
• Red chilli powder- 1 tsp
• Cumin seeds-1 tsp
• Coriander powder- 1 tsp
• Ajwain seeds- 1/2 tsp
• Salt to taste
• Oil for deep frying
• Water( to make poori dough)
• Hot oil- 2 tsp
• Coriander leaves(optional)

          Preparation:

1. Take a wide bowl, place wheat flour, and add Methi leaves, turmeric powder, red chilli powder, coriander powder, cumin seeds, ajwain seeds, salt to taste( about 1/2 tsp), coriander leaves and 2 tsp of hot oil to the flour. 
2. Mix well by adding water and make into a fine poori dough and keep it aside for at least 1/2 an hour.
3. After half an hour, take the dough and make it into small round balls. Applying some oil to the working surface and the poori roller and also apply little oil to the poori balls and press it to a round poori. 
4. Now heat oil in a pan for deep frying.
5. When the oil is hot enough, reduce the flame to medium and deep fry the pooris by flipping both the sides.
6. And place it on an absorbent paper towel, this will absorb excess oil from the pooris.
7. That's it, methi poori is ready to serve.
8. Serve with aloo masala curry or poori curry(Besan curry).

   Tips:

•  If you want a perfect puff up poori, add some 2 to 3 tsp of samolina(upma rawa), while mixing the poori dough.
• While deep frying the pooris, slightly press on the top of the pooris. This will result in a perfect puffed pooris.
• Add some finely chopped coriander leaves or 1 tsp of kasurimethi,  which adds extra flavour to the pooris and also looks good.