Methi! Fenugreek is one of the most important herbs in an Indian Kitchen!! it is widely used in 2 forms.. the fenugreek seeds and the fresh leaves that can be used to make Methi daal , methi paratha , aloo methi.. and so many more dishes and methi in its dried form known as Kasuri methi can be used to add to dishes that can enhance the taste of the dishes like paneer butter masala immensely.
You can scroll down for links for a few methi recipes and please do share if you like. So much about methi and nothing about pooris??? pooris are puffed bread. This fried bread is so good that it is a hit at any party!! If poori is a hit imagine a masla poori. It will become a regular at all your parties!!
What do you need to make the Methi poori?
- Wheat Flour
- Fresh Methi leaves
- Fresh Coriander leaves
- Green chilies
- Salt
- Carom seeds / Ajwain
- Black Cumin / Kalonji
- Water to kneed the dough.
How to make the Methi poori?
Step 1: Is to get all the dry ingredients together mix them up really well, check for salt at this point.
Step 2: Grind the coriander , methi and the green chilies, add a little water to grind it to a nice paste.
Step 3: Add the herb mixture to the flour and mix it nicely, add water little at a time and keep kneading. The dough needs to be like a little harder than your chapati dough. let it rest for 30 minutes.
Step 4: Take small portions and make roundels of the dough and deep fry them in hot oil. Enjoy them with some Aloo sabzi!!
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