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.
Methi Poori


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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

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Methi Poori / Fenugreek Bread

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