How To Make Methi Poori
How To Make Methi Poori
Methi Pooris are popular Indian bread during winter, in North India to be specific. Honestly the eastern part of India rarely use Methi or Coriander leaves in their cooking as these were not available earlier. But in this recent time, how agriculture has evolved, now any vegetables are widely produced in any place in our country. Such as Methi, strawberries, dragon fruits, red carrots etc. So we Bengalis also started introducing these rare vegetables generously in our daily cooking. Methi known as Fenugreek in English, these poori/puri/luchi/deep fried Indian breads are made with fresh Methi/Fenugreek Leaves and maida, these are the key ingredients of this item. These Methi Pooris or fenugreek leaves puffed Indian flatbreads are versatile itself, you can serve them for any meal like Breakfast, Lunch, Dinner or just as it is with hot cup of tea. And these can be accompanied with Potato curry, paneer or any chicken or mutton items. But personally I prefer to have them with Chole Masala for Breakfast. You can even have them with any spicy pickle also.
In my family, none likes methi except me. But as a leafy vegetables Methi or Fenugreek has many benefits in our health.
- It helps in bowl movement
- It's good to Cure respiratory Problems
- It keeps Cholesterol In Check
- Fenugreek Leaves Benefits For Diabetes
- Fenugreek Leaf Benefits For Reduction Of Blemishes
- Cures Fever
- Increase immune system
- It's good for long & healthy hair
- Fenugreek Leaves Cures Anaemia
- Deals With Heart Problems
- Deals With Heartburn and Acid Reflux
- Assist In Weight Loss
So after seeing so many benefits of Methi leaves, how can I stop adding this in our daily meal. So I keep trying to add methi in our daily meal in many different ways. And the best way to use methi is adding fresh methi in poori. Everyone loves poori, and fresh methi add more taste and flavor in it. S
Details
Ingredients for Methi Poori | Methi Puri
Preperation steps for Methi Poori | Methi Puri
Take the bowl of water and add 1 tablespoon of salt and soak the chopped methi leaves into the water for 1 hour. After 1 hour squeeze the methi leaves and put in a large strainer to strain the excess water.
Now heat 1 teaspoon oil in a pan, add the chopped methi leaves, salt, turmeric, cumin, amchur & chili powder in it and keep stirring. In this time you can see lots of water coming out of the Methi leaves, so keep stirring to evaporate all the water.
When you will see there is no water left, add the carom seeds and grated potato in the pan and mix with the methi leaves. This boiled potato will make the pooris soft and no bitterness of the methi leaves.
Now turn off the gas and let the mixture cool down completely.
When the mixture will be completely cool down take it in a bowl, add some oil and maida to make a smooth but firm dough. Add little water as required. Now cover the dough and leave for 1 hour.
After 1 hour make small balls out of the dough and roll each dough to make 4" circle using rolling pin.
Now heat enough oil in a deep kadai, when the oil will be piping hot, add each circle of dough and deep fry on the both sides by flipping them once or twice as per required.
Place the hot pooris on paper tissues to absorb excess oil and then serve hot with choice of curried or pickle.
Enjoy...
Enjoy the snaps
Serving Tips
Serve hot with any veg or non veg curries or simply with any spicy pickle.
Notes
Adding boiled potato is completely optional, I add to make the puris soft and to reduce the bitterness of methi. But if you want you can easily skip adding this.
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