Methi Poori recipe | How to Make Methi Poori

What is methi poori?

Poori with the sharp flavor of fresh fenugreek leaves is methi poori. During winters greens are available in abundance and every homemaker tries to include more and more of them in the meals. Methi poori can be served for breakfast or as an accompaniment to many types of gravy.

Let’s talk about the ingredients for Methi Poori Recipe

Whole wheat flour, gram flour (besan) and fresh fenugreek leaves are required to make methi poori. Gram flour adds a distinct flavor and soft texture to pooris. Little oil is added to the dough, which also helps to make pooris soft and flaky. Other than that simple spices are added such as carom seeds, red chili powder, and turmeric powder.

Pooris are very popular and that is why we have a collection of poori recipes. You can find it here. Another healthy and delicious recipe using fresh fenugreek leaves is methi muthia. Get it here.

How to make Methi Poori

1. In a mixing bowl add 2 cups whole wheat flour (aata), 1 cup gram flour (besan), salt to taste, 1 tsp red chili powder, ½ tsp turmeric powder, and 3 tbsp oil.

2. Mix well.

3. Add in 1 cup chopped fenugreek leaves (methi).

4. Again mix well.

5. Add water gradually.

6. Make the semi-soft dough.

7. Let it rest for 15-20 minutes.

8. After 15-20 minutes, knead the dough once again.

9. Take a portion and roll it thicker than a chapatti.

10. Heat enough oil. Put poori in hot oil.

11. Fry on medium flame till cooked from both the sides.

12. Bon appétit!

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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