Tuesday, July 22, 2014

Fenugreek - Methi leaves Poori (Vendhaya Keerai Poori)

What is with kids and deep fried stuff? The DDs beg grandma to make pooris and she indulges them. When I suggested adding some methi leaves to the mix my mom was not too eager but she reluctantly agreed. Methi leaves have a bitter taste and grandma did not want her grand daughters to not like the pooris. Anyway I persisted and added some methi leaves to the dough.

It was a good decision, everyone enjoyed the taste and the aroma that methi leaves gives the pooris is second to none. DD mentioned that it was a fresher tasting version of the methi parathas that I usually keep in the freezer for a quick snack in the evening when the kids get home from school.

Few months ago I noticed frozen methi leaves cubes in the freezer section of the Indian grocery store. I bought some and now they have become a regular purchase. Sure they are not the same as fresh leaves but in a pinch they come in handy like they did when I wanted to make methi pooris.

Take the wheat flour, salt curd, along with the chopped methi leaves. Add water and mix to a fairly stiff dough with just the minimum amount of water.
Make small lime sized balls and using the poori press or rolling pin roll and add to the hot oil.

Fenugreek - Methi leaves Poori (Vendhaya Keerai Poori)
Preparation Time:15 minutes
Cooking Time:30 minutes
Serves : 4-6
  1. 2 1/2 cups of whole wheat or atta flour
  2. 2 cubes of frozen methi leaves or 2 cups of packed fresh methi leaves
  3. salt to taste
  4. 1 tbsp of curd/yogurt
  5. 2 tsp of oil (optional)
  6. 1 tbsp of semolina (white ravai)
  7. 1/4 - 1/2 cup of water
  8. oil for deep frying

  1. Add 2 tbsp of water to the semolina and let it sit for about 20 minutes or so.
  2. Run the methi leaves through the blender so the leaves are chopped (do not make it into a liquid)
  3. In a wide mouthed bowl add all the ingredients except the oil. Using the tip of the fingers mix the flour with the methi leaves into a stiff dough with as little water as possible. Sprinkle water as you are mixing and add just enough to form a stiff dough. To the dough add the oil and set it aside. Do not let the dough rest for too long. Make it as close to the cooking time as possible.
  4. Set the oil for deep frying to heat till you see small bubbles form in the bottom.
  5. Make small lime sized balls of dough. Use the poori press to press the dough to small circle or use a rolling pin.
  6. Gently add it to the heated oil. Gently press on the poori with the slotted spoon and you will see it rise. Flip and cook on the other side.
  7. Remove with the slotted spoon on to a paper towel.
  8. Eat immediately with poori masala or side dish of choice while still hot.

Click, for how to use the poori press and recipe for the the poori masala.

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