Methi Masala Poori
Before marriage, my mum used to make pooris pretty much on every sunday! To have either with morning tea or in lunch. In fact, not only plain or masala poori… She used to try many variations of it i.e. fenugreek flavored, with lots of coriander leaves, minty poori, spinach flavored, with combo of millet-wheat flours etc.
A few weeks back, I was missing those sundays badly and so planned to make one of her creations – “Methi Masala Poori”. To me, fresh fenugreek leaves lends a slight bitter taste to these pooris so I usually avoid using it. I ended up with kasoori methi only, which was readily available in my kitchen drawer :P Had these tiny puffed bread on typical kathiyawadi dinner plate, enjoyed eating with a cup of tea and packed for hubby’s tiffin-box too! He doesn’t ask for anything else if he’s getting to eat pooris :)
Here you go with my recipe of making it….
2 cups Wheat flour
2-3 tbsp Kasoori Methi
1/2 tsp Salt
1/4 tsp Turmeric powder
1/4 tsp Red chilly powder
1 tbsp Oil + to fry
Water, as required
STEPS TO FOLLOW:
- Mix wheat flour and all the spices in a bowl.
- Add 1 tbsp of oil into it and mix well.
- Knead a soft dough by adding water gradually in it. Cover with a wrap and keep aside for half hour.
- Divide the dough in 25-30 balls of equal size.
- Roll each of them medium-thick to around 5-6 cm in diameter.
- Heat oil in deep-kadai and fry 2-3 puris in a batch.
- In around 5 secs, it will puff up then turn it to make light crisp and golden-brown on both the sides.
- Serve as a tea-time snack or with curry of your choice :)
- You can also add coriander leaves to make ‘Kothmir Puri’.
- Skip adding turmeric powder and red chilly powder if you want it to be plain.