Methi Poori
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 455.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 95.4 g
- Dietary Fiber: 3.4 g
- Protein: 12.9 g
View full nutritional breakdown of Methi Poori calories by ingredient
Introduction
Methi poori is deep fried bread. Methi leaves provide additional nutrition to the plain puris. Plain Poori is one of the traditional breakfast dish. Instead of having a plain poori, if we mix some Methi leaves, they become more healthy. Methi leaves are very good for health and because of its bitter taste, our children won't like it to take it as a poriyal. So this is a slight variation of Plain poori with Methi leaves paste which will be liked by everyone in our family. Methi poori is deep fried bread. Methi leaves provide additional nutrition to the plain puris. Plain Poori is one of the traditional breakfast dish. Instead of having a plain poori, if we mix some Methi leaves, they become more healthy. Methi leaves are very good for health and because of its bitter taste, our children won't like it to take it as a poriyal. So this is a slight variation of Plain poori with Methi leaves paste which will be liked by everyone in our family.Number of Servings: 1
Ingredients
Whole wheat flour -1 cup
Methi/Fenugreek leaves -1/2 cup
Turmeric powder -1/4 tsp
Ajwain -1/2 tsp
Water As needed.
Salt to taste
Oil for deep frying
Tips
Take care not to retain any of the stems, otherwise poori might not fluff up.
Directions
Take the wheat flour in a bowl and add salt. Keep it ready. Carefully remove the methi leaves from the stems, Wash the leaves and finely chop them and mix in salt and turmeric powder and leave it aside for 5 mins. Squeeze out the extra water from it.
Knead well until you get a smooth stiff and pliable dough. The dough should be little stiffer than roti dough. Grease oil all over the dough and leave it aside for half an hour.
Make small balls of the methi leaves wheat dough. Take one ball of wheat flour and roll it to 5 poori using the rolling pin. Same way do the other balls of wheat flour.
In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the prepared dough. It starts coming to the top portion within a while. Flip the pooris over r and cook the other side until golden brown.
Yummy poori is ready to serve with your favorite masala.
Served with
Aloo Gobi gravy
Potato masala
Serving Size: 2 serving
Number of Servings: 1
Recipe submitted by SparkPeople user SHOBANAVIJAY.
Knead well until you get a smooth stiff and pliable dough. The dough should be little stiffer than roti dough. Grease oil all over the dough and leave it aside for half an hour.
Make small balls of the methi leaves wheat dough. Take one ball of wheat flour and roll it to 5 poori using the rolling pin. Same way do the other balls of wheat flour.
In a heavy bottomed pan, pour the oil and when the oil is hot, gently put the prepared dough. It starts coming to the top portion within a while. Flip the pooris over r and cook the other side until golden brown.
Yummy poori is ready to serve with your favorite masala.
Served with
Aloo Gobi gravy
Potato masala
Serving Size: 2 serving
Number of Servings: 1
Recipe submitted by SparkPeople user SHOBANAVIJAY.
