BM # 64
Week :3, Day : 2
Theme: Wheat Recipes
I am working on Wheat Recipes for this week and after posting a Mattar ki Kachori, today I have Methi Poori. These Pooris are made with fresh fenugreek, but if you can’t get it you could soak Kasoori Methi for a while and use in the similar way.
The pooris are delicious and can be enjoyed without any accompaniment, but curd and pickle both go well with these pooris.
11/2 cups wheat flour
1/2 bunch methi leaves, washed , finely chopped
1-2 green chilly finely chopped
1/4 tsp carom seeds
2 tbsp oil
1 tbsp curd
1/8 tsp turmeric powder.
Salt to taste
Apply salt to methi leaves, mix well and leave them for about 10-15 minutes.
Squeeze out the water .
Mix all ingredients and bind the dough using water.
Pinch out small balls, roll them in a 4-6 ” disc.
Deep fry to a golden.